Oh Torrone!
One of the memories that stand out the most in my head, growing up in an Italian family, is Torrone. Torrone was/is nougat perfection (in my opinion). Typically made from a blend of honey, sugar, egg white, and toasted nuts, I distinctly remember my grandma having the little rectangular boxes with the soft confection spread out throughout the house.
To say it has been frustrating that Torrone is so hard to locate is an understatement. I found the Spanish version while in New York, which is hard in texture, but have had a heck of a time finding the soft Italian version. Although I saved the recipe Gourmet published a couple of years back (included below), I have never attempted to make Torrone on my own.
Who would have thought that a random trip to Walgreen’s would end up with Torrone in my bag? I don’t know who, don’t know when, don’t know why. But I don’t care! The fact that I can have Torrone in my house means so much. Thanks Walgreens!
Pistachio Torrone
from Gourmet/December 2007
1 ½ cups clover or other mild honey
1 ½ cups sugar
½ cup water
3 large egg whites
¼ teaspoon salt
1 ½ teaspoons orange-flower water
¾ teaspoon pure almond extract
2 ½ cups salted roasted shelled pistachios (5 ounces)
1 tablespoon cornstarch plus additional for kneading
Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper
Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)
Cooks’ note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.
