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Pistachio-Honey Torrone

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You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.

  • Yield: Makes one 9-by-13-inch sheet

Source: Martha Stewart Living, December/January 1997

Ingredients

  • Edible wafer paper, enough for 2 layers in pan
  • 1/3 cup cornstarch
  • 3 large egg whites
  • 1 cup honey
  • 3 cups granulated sugar
  • 1/2 cup confectioners' sugar
  • 2 cups shelled raw pistachios

Directions

  1. Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.

  2. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.

  3. Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.

  4. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.

Cook's Notes

Edible wafer paper is available at baking-supply stores.

Reviews Add a comment

  • JSchw
    31 DEC, 2015
    Fussier than expected. The recipe doesn't specify how long to mix; it seemed to reach the "thickens and begins to stick to beaters" phase right away but was too liquidy yet to turn onto the cornstarch surface. The wafer paper did not totally meld with the soft torrone, so when cutting (and I tried many ways!), all the cut edges fragmented and looked like I forgot to remove some parchment - I had to peel it all off. Greasing/starch might work. Taste was okay. I would not make this recipe again.
    Reply
  • JSchw
    31 DEC, 2015
    Fussier than expected. It's unclear how long to mix the combined mixture; I seemed to reach the "thickens and begins to stick to beaters" phase right away, but it was too liquid yet to turn onto the cornstarch surface. The wafer paper doesn't fully 'meld' with the torrone, so when cutting (tried many options), it fragmented at every edge - it looked like I forgot to remove parchment and I had to peel it all off. Grease/starch instead. The torrone tasted okay. I would not make this recipe again.
    Reply
  • skoshismom
    4 DEC, 2012
    I have made this several times and it always comes out great. I have tried other recipes but this comes out the best, it seems complex but if you follow the instructions you will have no problems. I can't find the edible paper locally so I just use a disposable aluminum pan and after its cut and gets a little harder I put the pieces in a sealable container. Enjoy
    Reply
  • Silvarick
    16 NOV, 2011
    Tried quite a few other torrone recipes that just didn't work. This is a great recipe that I have made over a dozen times, always with great results. I only use almonds, instead of pistachios.
    Reply
  • JaneRW
    1 DEC, 2010
    I do not have a stand mixer. Can I use a handheld mixer, like the kind you use to make cakes??
    Reply
  • MS11487231
    4 JAN, 2009
    Has anyone tried this receipe yet? I'm hesitant to try this after the failed Lemony Almond Nougat recipe (http://tinyurl.com/Lemony-Almond-Nougat)..
    Reply