Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio-Honey Torrone 3.4 (134) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 1 9-by-13-inch sheet You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe. Ingredients Edible wafer paper, enough for 2 layers in pan ⅓ cup cornstarch 3 large egg whites 1 cup honey 3 cups granulated sugar ½ cup confectioners' sugar 2 cups shelled raw pistachios Directions 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. 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. 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. 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. Print