• 3/26 Nat'l Nougat Day - 4

    From Dave Drum@1:2320/105 to All on Mon Mar 25 18:15:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Torrone (Italian Nougat)
    Categories: Nuts, Citrus, Candy, Snacks
    Yield: 48 servings

    3 lg Egg whites; room temp
    1 pn Salt
    2 c + 1/4 c granulated sugar
    2 c Honey
    2 c Blanched whole almonds;
    - lightly toasted
    1 c Shelled pistachios
    2 ts Orange or lemon zest; fine
    - grated
    1 ts Vanilla extract
    Cornstarch; for dusting

    Grease a 9" X 13" (23 X 32-cm) pan and line it with
    parchment paper so that the paper comes up the sides.

    Whip the egg whites in a stand mixer fitted with the
    whip attachment with the salt until foamy and then
    gradually add 1/4 cup (50 g) of sugar until the whites
    hold a soft peak when the beater is lifted.

    In a large saucepot, bring the remaining 2 cups (400 g)
    of sugar and the honey to a boil over high heat while
    stirring constantly. Keep stirring and use a candy
    thermometer to gauge when the sugar reaches 280oF/138oC,
    at which point stop stirring (the sugar will no longer
    be at risk to boil over) and continue boiling until the
    sugar reaches 315oF/157oC - this takes about 4 minutes
    from when it hits 280oF/138oC. Remove the pot from the
    heat and stir it until it cools to about 300oF/149oC),
    1 - 2 minutes.

    Turn on the mixer to high speed and carefully pour the
    hot sugar down the inside of the mixer (this avoids
    splatters) and continue to whip on high speed until the
    meringue thickens and cools enough that it can be
    touched, about 4 minutes. When you first add the sugar
    the meringue will inflate, but then collapse a little as
    it continues to whip.

    Remove the bowl from the mixer and stir in the almonds,
    pistachios, zest and vanilla by hand. Work quickly to
    scoop and spread the torrone into the prepared pan,
    using hands dusted with cornstarch, press this evenly
    into the pan and let it cool completely (3 hours) before
    slicing.

    To slice, tip the torrone onto a cutting board, peel
    away the parchment paper and dust the torrone liberally
    with cornstarch. Use an oiled knife (wiped with
    vegetable oil or cooking spray) to cut the torrone into
    bite size pieces.

    NOTES: The torrone should be stored in a single layer--
    if stacked it will stick and squish.

    While normal caramel should not be stirred as it cooks,
    the torrone sugar must be stirred as it begins to cook
    so that they honey doesn't boil over.

    YIELDS: 48 servings

    RECIPE FROM: https://www.foodnetwork.ca

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