Nougat Candy / Christmas Torrone
It just would not be Christmas without those little boxes of torrone; this chewy candy is a tradition in Italian families; every region of Italy claims to make the best. Made from sugar, egg whites, and nuts, it is a symbol of the Italian Christmas season. Here is a recipe for you to try. Ostia are rice papers that you can purchase online at Fante’s in Philadelphia. Or call them at 800-878-5557.
- Rice papers
- 8 ounces honey
- 2 egg whites
- 1 cup sugar
- 2 T water
- 1 pound blanched almonds
- 1/2 pound hazelnuts
- 2 teaspoons candied orange peel cut into bits
- 1 tsp grated lemon zest
- Line 2 or 3 6x8 inch loaf pans with the rice papers, cutting them to fit if necessary.
- Heat the honey in a double boiler over boiling water and stir for 3 or 4 minutes. Beat the egg whites until soft peaks form and slowly mix into the honey. The mixture will be fluffy and white.
- Combine the sugar with 2 tablespoons of water in small pan and let it boil without stirring until it is caramel-colored Add this to the honey, mixing well. Cook until a little of the mixture hardens when dropped into water. Stir in the nuts, peels and zest. Mix quickly before it hardens.
- Divide and pour the mixture into the pans to a depth of about 2-inches. Cover the top of each pan with rice papers cut to fit and let the torrone cool for twenty minutes, then cut each into pieces.
This recipe was featured on Season 14 - Episode 1424.