Subj : 3/26 Nat'l Nougat Day - 4
To   : All
From : Dave Drum
Date : Sat Mar 25 2023 04:31:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Torrone (Italian Nougat)
 Categories: Nuts, Citrus, Candy, Snacks
      Yield: 48 servings
 
      3 lg Egg whites; room temp
      1 pn Salt
      2 c  + 1/4 c  granulated sugar
      2 c  Honey
      2 c  Blanched whole almonds;
           - lightly toasted
      1 c  Shelled pistachios
      2 ts Orange or lemon zest; fine
           - grated
      1 ts Vanilla extract
           Cornstarch; for dusting
 
  Grease a 9" X 13" (23 X 32-cm) pan and line it with
  parchment paper so that the paper comes up the sides.
  
  Whip the egg whites in a stand mixer fitted with the
  whip attachment with the salt until foamy and then
  gradually add 1/4 cup (50 g) of sugar until the whites
  hold a soft peak when the beater is lifted.
  
  In a large saucepot, bring the remaining 2 cups (400 g)
  of sugar and the honey to a boil over high heat while
  stirring constantly. Keep stirring and use a candy
  thermometer to gauge when the sugar reaches 280ºF/138ºC,
  at which point stop stirring (the sugar will no longer
  be at risk to boil over) and continue boiling until the
  sugar reaches 315ºF/157ºC - this takes about 4 minutes
  from when it hits 280ºF/138ºC. Remove the pot from the
  heat and stir it until it cools to about 300ºF/149ºC),
  1 - 2 minutes.
  
  Turn on the mixer to high speed and carefully pour the
  hot sugar down the inside of the mixer (this avoids
  splatters) and continue to whip on high speed until the
  meringue thickens and cools enough that it can be
  touched, about 4 minutes. When you first add the sugar
  the meringue will inflate, but then collapse a little as
  it continues to whip.
  
  Remove the bowl from the mixer and stir in the almonds,
  pistachios, zest and vanilla by hand. Work quickly to
  scoop and spread the torrone into the prepared pan,
  using hands dusted with cornstarch, press this evenly
  into the pan and let it cool completely (3 hours) before
  slicing.
  
  To slice, tip the torrone onto a cutting board, peel
  away the parchment paper and dust the torrone liberally
  with cornstarch. Use an oiled knife (wiped with
  vegetable oil or cooking spray) to cut the torrone into
  bite size pieces.
  
  NOTES: The torrone should be stored in a single layer--
  if stacked it will stick and squish.
  
  While normal caramel should not be stirred as it cooks,
  the torrone sugar must be stirred as it begins to cook
  so that they honey doesn't boil over.
  
  YIELDS: 48 servings
  
  RECIPE FROM: https://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
  
  Ingredient Substitution Guide
 
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