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Pistachio-Cranberry Torrone

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Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides its addition of pistachios, our updated torrone takes leave of tradition with dried cranberries and shredded coconut.

  • Yield: Makes about 1 1/2 dozen pieces

Source: Martha Stewart Living, December 2005

Ingredients

  • 2 pieces edible rice paper, (9 by 13 inches each)
  • 1 cup sugar
  • 1/2 cup honey
  • 3 tablespoons light corn syrup
  • 2 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shelled salted pistachios, (about 7 ounces)
  • 1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
  • 1/2 cup dried cranberries

Directions

  1. Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.

  2. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.

  3. Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.

  4. Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.

Cook's Notes

Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

Reviews Add a comment

  • nasoum
    25 NOV, 2013
    too soft too soft I even put it in the fridge so I can cut it but it's too soft
    Reply
  • baristagirl
    17 DEC, 2012
    300 degrees is way too hot for the sugar. Ours burned and broke our ceramic bowl . I consulted another candy book and they recommended only bringing it up to 263 degrees and adding some of the hot sugar mix to the egg whites at 230.
    Reply
  • Shirley Masters Cornell
    9 DEC, 2012
    I made this...everything seemed to go correctly except it didn't set, and the rice paper was hard. So was I supposed to prepare the rice paper? If so, Why didn't it say so?
    Reply
  • MS11111950
    3 AUG, 2012
    Stunning Recipe x
    Reply
  • MS11111950
    3 AUG, 2012
    Stunning Recipe x
    Reply
  • jnfisher01
    13 DEC, 2007
    This is a really great recipe. I added eliminated the coconut, added almonds, and about 1-1.5 teaspoons each of orange and lemon zest. Only problem is that it really doesn't fill a 9x13 pan. 9x9 is more appropriate.
    Reply
  • jnfisher01
    13 DEC, 2007
    This is a really great recipe. I added eliminated the coconut, added almonds, and about 1-1.5 teaspoons each of orange and lemon zest. Only problem is that it really doesn't fill a 9x13 pan. 9x9 is more appropriate.
    Reply
  • jnfisher01
    13 DEC, 2007
    This is a really great recipe. I added eliminated the coconut, added almonds, and about 1-1.5 teaspoons each of orange and lemon zest. Only problem is that it really doesn't fill a 9x13 pan. 9x9 is more appropriate.
    Reply