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Pistachio Almond Nougat: Torroncini
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2 1/2 cups powdered sugar
1/2 cup honey
3 tablespoons corn syrup
2 egg whites, room temperature
1/4 cup blanched almonds, chopped
1/4 cup pistachios, chopped
1/4 cup vegetable oil, for oiling work surface
In a medium saucepan over medium-low heat, slowly dissolve the sugar with the honey and corn syrup. Cook for 5 to 10 minutes over low heat until the temperature reaches 275 degrees F. Beat the egg whites to soft peaks. Slowly add the sugar-honey syrup to the beaten egg whites. Let cool for 30 seconds. Add nuts and stir. Spread the vegetable oil over a level, clean work surface (marble is ideal, but clean baking sheets works well). Pour the honey nut mixture onto the oiled surface, using a spatula to smooth it out evenly. Using a sharp knife, cut the nougat into pieces. Allow to cool completely. This will take several hours. Once the nougat is ready, it should be wrapped in waxed paper and kept in an airtight container to keep from getting hard. The nougat can be kept like this for up to 1 month.
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Other Recipes from this Episode
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