Torrone Recipe
Would you like to try a highly appreciated Torrone recipe? It is served as a delicious Dessert. I am sure both of us will be in agreement that this Torrone is very delectable.
Ingredients
NOUGAT
3 egg whites
1 1/2 cups honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups nut meats (almonds, filberts, and/or pistachios are traditional)
COATING
1 cup unsweetened flaked coconut or 1 cup finely chopped almonds or 1 1/2 cups milk carob chips
1 teaspoon butter
Directions
Generously butter 10 X 10 X 2-inch pan.
In a medium-size bowl, beat egg whites until stiff peaks form.
Warm honey in a large, nonstick skillet, and then fold into egg whites.
Spoon mixture into skillet.
Bring to a very low simmer, over lowest heat, stirring constantly.
When nougat shows a few bubbles, cook for 10 minutes longer, stirring constantly and lifting pan at any sign of sticking.
Remove from heat and stir in extracts and nuts.
Spoon mixture into prepared pan.
Chill in refrigerator.
When cold, coat candy in any of the 3 ways described below: Coconut coating: Form a ball of nougat using 2 buttered teaspoons.
Roll in coconut, covering nougat completely.
Place ball in a miniature fluted paper liner.
Repeat with the rest of nougat.
Chill until firm.
Almond coating: Using the same method, coat nougat with almonds.
Carob coating: Invert nougat from pan onto a double thickness of wax paper.
Melt carob chips in top of a double boiler set over simmering water, adding butter.
Remove pan from heat.
With a table knife, spread about half of the melted carob over nougat.
Chill until firm.
Turn nougat, carob-side down, onto a fresh double thickness of wax paper.
Peel off first sheet of wax paper.
Reheat remaining carob, and spread second side of nougat with it.
Chill.
In a medium-size bowl, beat egg whites until stiff peaks form.
Warm honey in a large, nonstick skillet, and then fold into egg whites.
Spoon mixture into skillet.
Bring to a very low simmer, over lowest heat, stirring constantly.
When nougat shows a few bubbles, cook for 10 minutes longer, stirring constantly and lifting pan at any sign of sticking.
Remove from heat and stir in extracts and nuts.
Spoon mixture into prepared pan.
Chill in refrigerator.
When cold, coat candy in any of the 3 ways described below: Coconut coating: Form a ball of nougat using 2 buttered teaspoons.
Roll in coconut, covering nougat completely.
Place ball in a miniature fluted paper liner.
Repeat with the rest of nougat.
Chill until firm.
Almond coating: Using the same method, coat nougat with almonds.
Carob coating: Invert nougat from pan onto a double thickness of wax paper.
Melt carob chips in top of a double boiler set over simmering water, adding butter.
Remove pan from heat.
With a table knife, spread about half of the melted carob over nougat.
Chill until firm.
Turn nougat, carob-side down, onto a fresh double thickness of wax paper.
Peel off first sheet of wax paper.
Reheat remaining carob, and spread second side of nougat with it.
Chill.
