Nougat Torrone (Soft Italian Honey Nougat)

Name: Nougat Torrone (Soft Italian Honey Nougat)
Ingredients: 2 sheets edible wafer paper, trimmed to fit an 8-inch (20 cm) square pan; 1 tablespoon cornstarch mixed with 1 tablespoon powdered sugar, for dusting if needed; 1 1/2 cups (300 g) granulated sugar; 1 cup (340 g) honey; 1/3 cup (80 ml) light corn syrup; 1/4 cup (60 ml) water; 2 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1/4 teaspoon fine salt; 1 teaspoon vanilla extract; 1 teaspoon finely grated orange zest; 2 cups (280 g) whole almonds, toasted and kept warm; 1 cup (130 g) shelled pistachios, toasted and kept warm

myhomemaderecipe.com

Make Nougat Torrone at home with honey, whipped egg whites, toasted nuts, and wafer paper. This soft Italian candy slices cleanly after an overnight set.

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Cooking tools:

Candy thermometer
Pastry brush
Hand mixer
Whisk
Oven
Saucepan
Mixing bowl
Baking pan
Parchment paper
Chef's knife
Wax paper
Airtight container

Ingredients

2 sheets edible wafer paper, trimmed to fit an 8-inch (20 cm) square pan
1 tablespoon cornstarch mixed with 1 tablespoon powdered sugar, for dusting if needed
1 1/2 cups (300 g) granulated sugar
1 cup (340 g) honey
1/3 cup (80 ml) light corn syrup
1/4 cup (60 ml) water
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
2 cups (280 g) whole almonds, toasted and kept warm
1 cup (130 g) shelled pistachios, toasted and kept warm