Ingredients

The following ingredients have 4 Servings
  • 2 sheets wafer paper (8”x11”)
  • 1 cup granulated sugar
  • 1 cup honey
  • 2 large eggs (room temperature)
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3-4 drops lemon oil (or 1 tablespoon lemon zest)
  • 3 cups roasted almonds
  • 1 cup roasted salted pistachios

Instruction

  • Combine sugar and honey in a heavy bottomed pot; a Dutch oven works best for even heat distribution.
  • Heat over medium-low heat, stirring constantly, for about 30-40 minutes, or until honey and sugar is smooth and creamy. *It’s important to heat the mixture slowly, stir constantly, and not bring it to a boil. Use a silicone spatula to keep any sugar crystals scraped down into the mixture.
  • Place the two egg whites and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form.
  • Use a whisk to transfer one scoop of the egg white mixture at a time into the sugar mixture on the stovetop. Continue whisking in scoops of the egg white until all of it has been mixed into the pot.
  • Continue cooking over low heat, stirring constantly, for an additional 45 minutes. Cook until the mixture is white and quite thick.
  • Meanwhile, roast the nuts if they are not already roasted. Spread on a sheet pan and cook at 350°F for 8-10 minutes or until golden and very fragrant. Set aside, but keep warm.
  • After cooking the full sugar/egg white mixture for 45 minutes, remove from heat. Stir in the extracts and lemon oil or zest. Stir in the warm nuts until completely combined.
  • Test the mixture by dropping a small blob on a piece of parchment paper. Observe if the mixture holds its shape or if it spreads out. If the mixture still spreads, go ahead and cook the whole mixture 10-20 minutes longer, stirring constantly, until the torrone is very thick.
  • Line a half sheet pan or a 9x9 dish with plastic wrap. Place one sheet of wafer paper flat on the bottom of the pan. Trim the paper as needed to fit the pan.
  • Pour the torrone mixture over the wafer paper. Use a spatula to push the mixture smooth and flat. Place the second sheet of wafer paper over the top. Wrap the plastic wrap tightly around the top of the torrone. Use a heavy flat pan or cutting board to apply weight to the top of the torrone and to press it flat.
  • Allow candy to cool at room temperature for 1-2 hours. Remove the plastic wrap from the block of torrone. Use a serrated knife to slice into 1” squares.