Italian Nougat Candy with Nuts Recipe- Learn Like a Pro:-Italian Nougat Candy, often referred to as Torrone, is a sweet confection that has been eaten for centuries in Italy and other parts of the world during celebrations and other joyous events. This delectable dessert is comprised of a honey-sweetened nougat that is chewy and is adorned with various nuts that are crunchy.
Italian Nougat Candy with Nuts Recipe- Learn Like a Pro
This recipe will walk you through the process of making handmade Italian Nougat Candy with almonds, as well as provide you with facts regarding its nutritional value.
Ingredients
- 1 cup honey
- 1 cup granulated sugar
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 cups mixed nuts (such as almonds, hazelnuts, and pistachios), toasted and chopped
- Edible rice paper (optional, for wrapping)
- Powdered sugar, for dusting
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Instructions
Prepare the Nougat Base:
- Cover a baking dish with parchment paper and lightly coat it with oil or cooking spray. Place the dish in the oven.
- The honey and granulated sugar should be mixed together in a pot and heated over medium heat.
- The mixture should be stirred continually until the sugar is completely dissolved and the candy thermometer reaches the hard crack stage at 300 degrees Fahrenheit.
Whip the Egg Whites:
- In a separate bowl, while the sugar mixture is simmering, use an electric mixer to beat the egg whites with cream of tartar until firm peaks form.
- This should be done while the sugar mixture is cooking.
Combine and Mix:
- It is time to remove the sugar mixture from the heat after it has reached the temperature that you wish.
- While continuing to beat the egg whites at a medium speed, gradually add the hot sugar syrup into the egg whites that have been whisked.
- Note that the syrup is extremely hot, so exercise caution.
- Continue mixing the mixture while adding the vanilla extract until it reaches a consistency that is thick, glossy, and retains its shape.
Fold in Nuts:
- To ensure that the chopped mixed nuts are spread equally throughout the nougat mixture, gently fold them in together.
Shape and Set:
- Transfer the nougat mixture into the baking dish that has been prepared, and use a spatula to spread it out at a uniform thickness.
- If you are going to use it, add a sheet of rice paper that can be eaten on top of the nougat. This will make it easier to handle and wrap it afterward.
- It is recommended that the nougat be allowed to cool and mature at room temperature for a minimum of four hours or overnight.
Cut and Wrap:
- The nougat should be removed from the baking dish once it has reached the desired level of firmness, and the parchment paper or rice paper should be removed.
- Apply powdered sugar to a surface that has been thoroughly cleaned, and then place the nougat slab on top of it.
- Depending on your own choice, cut the nougat into small rectangles or squares using a knife that is exceptionally sharp.
- In order to give each piece of nougat a more genuine appearance and make it simpler to handle, you can choose to wrap it in edible rice paper.
Nutritional Information
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
