Homemade Italian Nougat

Homemade Italian Nougat PT60M https://img5.recipesrun.com/201907/2019/0927/6d/4/643251/300x200x90.png Torrone, the classic Italian nougat, is easy to make at home. This traditional recipe is scented with honey, orange, and almond flavors, and packed with toasted almonds. As with many egg white-based candies, nougat does not do well in humidity, so try to choose a low humidity day to make this candy. Traditionally, nougat is made with edible rice paper to make it easier to slice and serve. 24 servings Ingredients: edible rice paper, Optional 2 cups almonds, toasted 1/4 tsp. almond extract 1/2 tsp. orange extract 1 tbsp. vanilla extract 1/4 cup water 1/4 cup light corn syrup 1 cup honey 3 cups granulated sugar, divided 1/4 tsp. salt 3 egg whites, room temperature

01 Information

Grade easy
Serving 24 servings
Calorie 223 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

- edible rice paper, Optional
- 2 cups almonds, toasted
- 1/4 tsp. almond extract
- 1/2 tsp. orange extract
- 1 tbsp. vanilla extract
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 cup honey
- 3 cups granulated sugar, divided
- 1/4 tsp. salt
- 3 egg whites, room temperature

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03 Method

Step 1

Prepare an 8- x 11-inch pan by lining it with plastic wrap, then spraying it with nonstick cooking spray, taking care to spray the sides well. (For thinner nougat, a 9- x 13-inch pan can be substituted instead.)
Step 2

Place the edible rice paper in a single layer on the bottom of the pan; you may need to cut the pieces to fit the pan.
Step 3

Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly cleaned and dried. Any traces of grease on the bowl or whisk will prevent the egg whites from beating properly.
Step 4

Combine 3 cups of sugar, honey, corn syrup, and water in a large saucepan over medium heat. The mixture will foam up as it cooks, so be sure your pan is large enough so it can safely triple in size.
Step 5

Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals. Insert a candy thermometer, and cook the syrup, stirring occasionally, until the mixture cooks to 290℉.
Step 6

When the syrup reaches 270℉, start beating the egg whites and salt with the large mixer using the whisk attachment until you have soft peaks.
Step 7

When the whites form soft peaks, add the remaining 2 tablespoons of sugar, a little at a time, until the whites are shiny and can hold firm peaks. Replace the whisk attachment with the paddle attachment.
Step 8

Continue to cook the syrup until it reaches 290℉, then remove the pan from the burner and carefully pour it into a large 4-cup measuring cup, or similarly sized container with a spout.
Step 9

With the mixer on medium speed, slowly and carefully stream the hot syrup into the egg whites. Increase the speed of the mixer to medium-high and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny.
Step 10

Add the three extracts and beat briefly to incorporate them. Add the toasted almonds to the bowl, and stir until they're well incorporated. The candy will be very sticky and stiff.
Step 11

Scrape the candy into the prepared pan, then use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. Cover the top completely with another layer of rice paper, cut to fit.
Step 12

Place a pan of the same size on top of your nougat, and place a large book or another heavy object in the pan to weigh it down. Let sit at room temperature for several hours. When you are ready to cut the nougat, lift it from the pan using the plastic wrap as handles.
Step 13

Spray a large sharp chef's knife with nonstick cooking spray, and cut the nougat into small squares. If the knife gets too sticky, periodically wash it with hot water and dry it between cuts.
Step 14

Nougat can be served immediately or stored in an airtight container at room temperature. It is sticky and will gradually lose its shape once cut, so for storage purposes, wrap individual squares in nonstick waxed paper.

04 Author

zhanghengshuo

79 Recipes

Homemade Italian Nougat

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