Torrones a Christmas Time Nougat Candy
Capture the essence of the holiday season with "Torrones: A Christmas Time Nougat Candy," a delightful Italian-inspired treat perfect for festive gatherings or gifting. This chewy, nut-studded nougat balances the warmth of toasted almonds and pistachios with the natural sweetness of honey, creating a luxurious confection that melts in your mouth. Featuring a glossy, airy texture achieved by whipping hot honey syrup into soft egg whites and sandwiched between delicate rice paper sheets, this recipe is as elegant as it is indulgent. Made with simple ingredients and a touch of vanilla, these handmade torrones are a wonderful way to add a homemade touch to your Christmas traditions. Easy to store and share, they're guaranteed to spread holiday cheer with every delicious bite!
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Ingredients
- 200 grams Almonds
- 100 grams Pistachios (unsalted, shelled)
- 300 grams Honey
- 150 grams Sugar
- 60 milliliters Water
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 2 large sheets Edible rice paper sheets
Directions
Step 1
Preheat your oven to 180°C (350°F). Spread the almonds and pistachios on a baking sheet and toast them in the oven for 8-10 minutes, or until they become fragrant. Once done, let them cool completely.
Step 2
Line a square baking pan (8x8 inches) with one sheet of edible rice paper, trimming if necessary to fit snugly.
Step 3
In a heavy-bottomed saucepan, combine the honey, sugar, and water over medium heat. Stir gently until the sugar dissolves and the mixture comes to a boil.
Step 4
Attach a candy thermometer to the pan and heat the mixture without stirring until it reaches 140°C (285°F), also known as the soft-crack stage.
Step 5
While the syrup is heating, use a stand mixer or hand mixer to whisk the egg whites in a large mixing bowl until soft peaks form.
Step 6
When the honey-sugar syrup reaches the desired temperature, carefully and slowly pour it into the whipped egg whites while continuing to beat on medium speed. Be cautious, as the syrup is extremely hot.
Step 7
Continue whipping the mixture for about 10 minutes, or until it thickens and turns glossy. Add the vanilla extract and mix well.
Step 8
Gently fold the toasted almonds and pistachios into the nougat mixture using a spatula, ensuring the nuts are evenly distributed.
Step 9
Quickly transfer the nougat mixture into the prepared pan, spreading it evenly with a greased spatula. Place the second sheet of rice paper on top, pressing slightly to adhere.
Step 10
Let the nougat cool and set completely at room temperature for at least 4 hours or overnight.
Step 11
Once set, use a sharp knife to cut the nougat into bite-sized squares or rectangles. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (899.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3406.6 |
| Total Fat 146.9g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 137.6mg | 0% |
| Total Carbohydrate 483.2g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 410.2g | |
| Protein 70.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 665.8mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 1312.4mg | 0% |
Source of Calories