Torrone Nougat Italian Candy
ฝัง
- เผยแพร่เมื่อ 20 ธ.ค. 2022
- This classic Italian candy is easy to make! Absolutely bursting with flavor and full of nuts!!!! Don't be intimidated, but give it a try!! You will be glad that you did!! #easy #satisfying #yummy #nougat #candy #almond
RECIPE
This is not a difficult candy to make, though it does require your undivided attention. The sugar mixture needs to be monitored to prevent burning and you'll want to beat the egg whites to firm peaks by the time the syrup reaches the target temperature.
• Edible rice paper, optional
• 3 large egg whites, at room temperature
• 1/4 teaspoon salt
• 3 cups plus 2 tablespoons granulated sugar, divided
• 1 cup honey
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon orange extract
• 1/4 teaspoon almond extract
• 2 cups almonds, toasted
1. Gather the ingredients.
2. Prepare an 8-inch by 11-inch pan by lining it with plastic wrap, leaving enough excess to pull the candy out once it has set. Spray the lining with nonstick cooking spray, taking care to spray the sides well.
3. 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.
4. 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.
5. 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.
6. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.
7. Insert a candy thermometer and cook the syrup, stirring occasionally, until the mixture cooks to 290 F / 143 C.
8. When the syrup reaches 270 F / 132 C, start beating the egg whites and salt with the large mixer using the whisk attachment until you have soft peaks.
9. 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. Ideally, this stage should be reached when the sugar syrup reaches 290 F / 143 C but, if the whites are at stiff peaks before the syrup is ready, stop the mixer, so the whites are not overbeaten.
10. Replace the whisk attachment with the paddle attachment.
11. Continue to cook the syrup until it reaches 290 F / 143 C 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.
12. With the mixer on medium speed, slowly and carefully stream the hot syrup into the egg whites. (If you don't have a container with a spout, be very careful when pouring the hot sugar syrup directly from the saucepan into the mixer.)
13. 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.
14. Add the three extracts-vanilla, orange, and almond-and beat briefly to incorporate them.
15. Add the toasted almonds to the bowl, and stir until they're well incorporated. The candy will be very sticky and stiff.
16. Scrape the candy into the prepared pan, then use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top.
17. Cover the top completely with another layer of rice paper, cut to fit.
18. 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.
19. When you are ready to cut the nougat, lift it from the pan using the plastic wrap as handles. 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.
20. Nougat can be served immediately or stored in an airtight container at room temperature for up to two weeks. It is sticky and will gradually lose its shape once cut, so for storage purposes, wrap individual squares in nonstick waxed paper.
What Is Edible Rice Paper?
Traditionally, nougat is made with edible rice paper to make it easier to slice and serve. Also known as wafer paper.The thin rice paper wrappers used for spring rolls are not a good substitute.
Tip
• For thinner nougat, use a 9-inch by 13-inch pan instead.
• If you cannot find the rice paper, line the pan with foil, spraying it thoroughly with nonstick cooking spray. Skip the compacting step and do your best to smooth the top of the nougat.
Pasted from www.thespruceeats.com
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS
Jingle Bells by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
Wow you make candy too. Very impressive. 🙂👍
I am game to try most anything, but candy….ABSOLUTELY!!
Yummy 😋
Absolutely delicious!!!!🥰
You did an excellent job! I just watched another video by a seasoned, professional cook, and hers looked much too soft and gooey; it looked as if it would have been difficult to eat. Also, she didn’t use the rice paper, which, imo, is essential, not only to the texture of the bite, but to help holding the candy. Looking at the up close camera shot and seeing the way you bit into and chewed it, I can tell you nailed the texture. I also really appreciate watching you do your first time, step by step process.
I love Tarrone candy, a very common but special Christmas candy for my Italian American family. Here are a few tips: add some roasted pistachios to the nut mixture. They add one more layer of crunch and flavor, and the green color makes the candy even more festive looking. And if you lightly dust your hands with some corn starch, you can just pat the candy into the pan once it is cool enough. Thank you for this video and recipe. I think I’ll make this come next Christmas!
Thank you so much for watching and for your advice! That candy is so good! I had never eaten it before, but it has become a favorite of my husband’s. I will definitely take your advice and toast some pistachios as well as dusting my hands with cornstarch and patting out the candy. I hope you have a great day and thanks again for watching! ❤️
@@beebahscountrykitchen8683 You are most welcomed, Barbara, and earned a new Subscriber with this one! I am Italian-American, and Tarrone is a very popular and special Christmas treat, but I’ve never made it before. So every year I go hunting in the stores for it. It will be so much better homemade, and a great gift to give to friends during the holidays. BTW: Where did you find the rice paper? I’m guessing you and I are in the same age group, so seeing how easily you could chew your finished candy was a must for me and my dental work! 😁 I look forward to watching your other videos. I just loved your presentation. Best wishes from me, here on the Olympic Peninsula in the beautiful Evergreen State of Washington!
I love this candy so much! It was my Mom's favorite candy of all times. This would not be safe in my home. I would probably eat so much at one sitting that it would be ridiculous. I have never made this nor did my Mom. We always bought it. I am assuming this is the same with the fruits in it as well? So proud of your achievements with taking on new recipes. You did good girl! Take care.
Thanks Cindy! I am not sure about it having fruits in it. It is so good, it is sinful!!! It really wasn't hard to make. I was kinda surprised at how easy it was to make. Take care and I'll talk with you soon!🥰
I like nougat candy like in 3 Musketeers which is my favorite candy bar. I like your thermometer. Your candy looks good. I've never gotten the nerve up to make candy lol.
This candy is so much better than 3 Musketeers. You should be daring and try it! It wasn’t hard to make, but you will need a strong mixer to make it. It is sooooo delicious!! I got my thermometer from Amazon.
This looks good!
Oh my goodness, is it ever!!!
That looks marvelous. I’m making divinity tomorrow and sure wish I had saved the fifth egg white left from making another pie using your Rangpur limes. I’d be making a batch of this as well.
Oh my gosh Melanie, it is soooo good!!! I can’t stop eating it!! It was really easy to make, but you definitely need to use the rice paper!
Delicious
It really is delicious!😋
Omg! You did an amazing job!!I wish I seen this three days ago. Merry Christmas to you.❤️🌹🎄
Thank you Rina!!! It was really easy to make. I was really surprised. Merry Christmas to you, too!!!🥰
@@beebahscountrykitchen8683 I just love your candy thermometer. ❤️where did you buy it.
@@rinaaiello583 I bought if from Amazon
Efeng Candy Spatula with Thermometer Built in and Pot Clip - Fast Instant Read Digital Candy Thermometer,Spatula Thermometer for Chocolate,jams,syrups, Oil Cooking with BPA Free Silicon Spatula
Visit the Efeng Store
4.4 out of 5 stars 1,118 ratings
$16.20
Looks delicious ❤
Oh my gosh, Claudine!!!!! You would not believe HOW delicious this is!!!❤
@@beebahscountrykitchen8683 I think I might just try making it I wonder if u could use toasted pecans instead. Of almonds
@@claudineharris7406 I think it would be fine to use pecans!
That looks delicious! Is the texture light and fluffy like a three musketeers bar or is it more like a marshmallow consistency?
It is soooo delicious! It would be more like the texture of divinity. It is similar to the 3 musketeers bar but not quite as light and fluffy as that. Thanks for watching!🥰
Looks delicious. Is it similar in taste and texture to divinity?
It is, but I like it even better!!! The flavor is different because of the honey, orange and almond extracts. I have made another batch of it and put toasted hazelnuts, toasted almonds and roasted pistachios!!!! Oh my gosh, I can’t stay out of it!!!!😋😋😋