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Pistachio-Cranberry Torrone

  • yield: Makes about 1 1/2 dozen pieces

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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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, December 2005

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Reviews (8)

  • 25 Nov, 2013

    too soft too soft I even put it in the fridge so I can cut it but it's too soft

  • 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.

  • 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?

  • 3 Aug, 2012

    Stunning Recipe x

  • 3 Aug, 2012

    Stunning Recipe x

  • 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.

  • 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.

  • 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.