Honey Almond Nougat (Torrone)
Chewy, snow-white nougat made with whipped egg whites and hot honey, packed with toasted almonds and green pistachios.
← Nouns Cooking · Dessert Parlour
Ingredients
- 150 g whole blanched almonds
- 100 g shelled unsalted pistachios
- 2 sheets Edible wafer (rice) paper sheets
- 150 g floral honey
- 300 g caster sugar
- 100 g Liquid glucose (glucose syrup)
- 75 ml Water
- 2 egg whites
- 1 tsp Vanilla extract
Method
- Line a 20 cm square tin with one sheet of wafer paper. Toast the almonds on a tray in the oven at 160°C (140°C fan, 325°F) for 8–10 min, until pale golden, then add the pistachios and keep them warm in the switched-off oven.
- Heat the honey in a small pan to 120°C (250°F) on a sugar thermometer. At the same time, heat the sugar, glucose and water in another pan, stirring only until the sugar dissolves, then boil to 145°C (293°F).
- While the syrups heat, whisk the egg whites in a stand mixer to stiff peaks.
- With the mixer running, pour the hot honey onto the whites in a thin stream, then the sugar syrup, keeping it away from the whisk.
- Add the vanilla and keep whisking for 5–8 min, until the nougat is very thick, glossy and pulling away from the bowl.
- Quickly fold in the warm nuts with an oiled spatula, scrape into the tin and press flat. Lay the second sheet of wafer paper on top and press again.
- Leave to set at room temperature overnight, then cut into small bars with a large oiled knife.
Tips
- Hot sugar causes nasty burns: keep children away and use a thermometer.
- Most wafer paper is made from potato starch, but check the label if you need it gluten-free. Wrap pieces in baking paper; they keep for 2 weeks. Contains nuts and egg.
Sources
Written in our own words after cross-checking these recipes:
Open Honey Almond Nougat (Torrone) in Nouns Cooking