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Lemony Almond Nougat

This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

  • yield: Makes about 96 Pieces

Ingredients

  • 2 pieces edible rice paper, (9 by 13 inches each)
  • 3 cups sugar
  • 1 cup honey
  • 1 cup light corn syrup
  • 1 1/2 cups water
  • 6 large egg whites, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups whole blanched almonds, toasted (1 pound)
  • 3 tablespoons finely grated lemon zest
  • 1/2 teaspoon salt

Directions

  1. Step 1

    Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.

  2. Step 2

    Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.

  3. Step 3

    Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.

  4. Step 4

    Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.

Source
Martha Stewart Living, December 2008

Reviews (5)

  • 4 Jan, 2009

    Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out.

    What's up with this, Martha? :(

    Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.

  • 4 Jan, 2009

    Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out.

    What's up with this, Martha? :(

    Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.

  • 12 Dec, 2008

    This was my second attempt at this recipe with no luck. The first time I had the same problem with the over flow like the other contributor. Both times the nougat never set up enough to cut, even though I waited the recommend time. I feel bad that I wasted 2lbs. of almonds!

  • 11 Dec, 2008

    Corn syrup is Karo syrup.

  • 10 Dec, 2008

    is there any other name for corn syrup?