This dessert is much easier to make than it initially seems. Children and adults will love this sweet treat. Definitely worth a try!
- 200 gr. honey
- 125 gr. sugar
- 250 gr. nuts (mix)
- 1 large egg white
- 1 tsp. vanilla
- zest of half a lemon
A recipe for the popular classic Italian nougat Torrone at home with all the details and nuances. Note, you don’t need a thermometer when cooking!
The best option for laying out the nougat is rice paper, if available. The nougat is then simply cut with it.
It is better to take light honey, without a distinct flavor.
With dark honey, the nougat will have a creamy color.
Peel all the nuts, dry and roast them.
Prepare the nougat mould.
Place the honey in a saucepan and put it on the stove over low heat.
Once the honey has dissolved, add the sugar.
On the same minimal heat, stir and knead the sugar until completely dissolved.
Stir without allowing it to boil.
This may take about 20 minutes.
Whisk the egg whites with a pinch of salt.
Whisk the egg white a little at a time, in batches, using a mixer.
Stir very well in each batch. All the time on minimum heat.
When the protein is incorporated, the mixer is no longer needed.
Now cook the nougat on the same minimum heat with constant stirring.
The process can take up to 40 minutes.
Be guided by the density of the mass.
When the pattern when stirring quickly disappears, it means early.
If the trace holds on the surface for 4-5 seconds, the mass is ready.
When the nougat is normal thick, add the nuts.
Quickly place in a mold and distribute an even layer.
Sprinkle with zest and put in a cold place.
When it hardens, put it on the surface of a board, sprinkled with powdered sugar and starch.
It is more convenient to cut the nougat with a saw-knife.
Store in the refrigerator.