Torrone (Italian Nut and Nougat Confection)

The Italian sweet known as torrone requires nothing more than time spent standing over a stove and stirring. The beautiful nut-studded, very textured end result is well worth the effort.

The components include two sheets of wafer paper, measuring eight by ten inches.
Almonds, roasted, 3 cups' worth.
Roasted pistachios, 1 cup's worth.
13 ounces of honey.

1/2 pound of white sugar.
About three teaspoons of white sugar.
The whites of 2 big eggs, at room temperature.
A single shake of salt.

5 rinds of lemon, or 1 tablespoon.
A vanilla essence, about a quarter of a teaspoon.

To remove nougat from the baking dish, just lift off the hanging plastic wrap. Flip it over and take off the plastic wrap that was below. 

The plastic wrap may be sprayed with vegetable oil in place of wafer paper (edible rice paper). Cornstarch is used by some, although I personally don't like it.

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