• 3/26 Nat'l Nougat Day - 3

    From Dave Drum@1:18/200 to All on Thursday, March 24, 2022 12:03:41
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Torrone (Italian Nut & Nougat Confection)
    Categories: Candy, Snacks nuts, Citrus
    Yield: 80 Pieces

    2 (8" x 10") sheets wafer
    - paper
    1 1/3 c Honey
    1 c White sugar
    3 tb White sugar
    2 lg Egg whites; room temp
    1 pn Salt
    1/4 ts Vanilla extract
    1 tb Lemon zest
    3 c Roasted almonds
    1 c Roasted pistachios

    Line an 8" x 11" baking dish with plastic wrap, allowing
    ends to hang over the sides. Place 1 sheet of 8x10 wafer
    paper in the bottom of the pan. Keep the roasted almonds
    and pistachios in a warm place until ready to add at the
    end. This makes it easier to mix them in.

    Pour honey into a heavy-bottomed pot. Add sugar. Mix and
    stir over low heat with a spatula, stirring constantly
    until mixture turns from grainy to silky and smooth,
    about 30 minutes. Remove pot from heat.

    Place the egg whites in a mixing bowl; add a pinch of
    salt. Whisk until whites form soft peaks, 3 to 4
    minutes. Place pot back on low heat. Gradually whisk
    about a quarter of the whipped egg whites into the
    honey/sugar mixture; whisk in the remaining egg whites
    in 3 more batches.

    Continue cooking over low heat, stirring constantly with
    a spatula until mixture turns a brighter white and a
    ribbon of the mixture does not immediately incorporate
    back into the rest of the mixture and stays intact on
    the surface for a while. This will take about 40
    minutes. You can add a few drops of the mixture into a
    small bowl of ice cold water to test the consistency;
    ideally it should feel like soft clay.

    Whisk in vanilla and lemon zest. Add warm almonds and
    pistachios and stir to incorporate evenly.

    Transfer mixture to prepared baking dish. Even out as
    best you can with a clean oiled spatula. Top with 2nd
    sheet of wafer paper, shiny side up. Cover with plastic
    wrap and press down evenly, tamping mixture down gently
    but firmly. Remove top layer of plastic.

    Allow torrone to sit at room temperature until cool,
    firm, and ready to cut, 1 or 2 hours. Lift torrone from
    baking dish with the edges of the bottom layer of
    plastic wrap. Invert and remove plastic from the bottom.
    If the plastic wrap is difficult to remove from the
    edges of the torrone, you can trim off the edges. Step 8

    Cut torrone into 1" squares using a sharp serrated
    knife.

    COOK'S NOTE: If you don't use the wafer paper (also
    called edible rice paper), you can just spray the
    plastic wrap with vegetable oil. Some people use
    cornstarch, but I'm not a fan.

    Yield: 80 (1") square pieces

    RECIPE FROM: https://www.allrecipes.com

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