Torrone (Torrone) - Italian nougat

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   PREPARATION It is better to take light honey, without a pronounced taste. With dark honey, the nougat will be creamy in color. All nuts are peeled, dried and fried.

2. STEP 2

   

   Prepare the nougat mold.

3. STEP 3

   

   Place honey in a saucepan and place on the stove over low heat. As soon as the honey has dissolved, add sugar and vanilla. (As for heating honey, all opinions are on the community tab) At the same low heat, stir and grind the sugar until completely dissolved. Stir without letting it boil. This may take about 20 minutes.

4. STEP 4

   

   Beat the egg white with a pinch of salt.

5. STEP 5

   

   Mix the whipped egg whites little by little, in batches, into the syrup using a mixer. Stir each batch very well. All the time on minimal heat. When the protein is introduced, the mixer is no longer needed.

6. STEP 6

   

   Now, at the same minimum heat with constant stirring, cook the nougat. The process can take up to 40 minutes. Be guided by the thickness of the mass. When the pattern quickly disappears when stirring, it means it’s too early. If the mark stays on the surface for 4-5 seconds, the mass is ready.

7. STEP 7

   

   Another way to test for cold water is described in the video. When the nougat has reached normal thickness, add nuts.

8. STEP 8

   

   Quickly pour into the mold.

9. STEP 9

   

   Spread in an even layer.

10. STEP 10

    

    Sprinkle with zest and put in a cool place.

11. STEP 11

    

    When it hardens, place it on the surface of a board sprinkled with powdered sugar and starch. It is more convenient to cut the nougat with a saw blade.

12. STEP 12

    

    Keep refrigerated.

Comments on the recipe

Ira

22.11.2023

4.9

I made nougat and it turned out like this, probably because of the dark honey, as the author of the recipe said, but still delicious. Thanks for the recipe! My photo report -->>