Pistachio Almond Nougat: Torroncini

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made for christmas party, was a huge success.

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I've read the posts here and see some have had a bad experience. I use this exact recipe and have great luck and it's wonderful. If you make this candy, like most nougat recipes, you should never make this in high humidity or on a rainy day. Just one more thing.. please have patience to do each step because the temperature really is important. I have listened to and watched Mario alot and on a regular basis and I don't believe he'd post a recipe that he himself has tested and found not to be a success. Blessings to all. DeLeo of Washington State

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I tried this because I liked the idea of using honey instead of corn syrup but like everyone else mine turned out WAY too soft.
Here's a recipe I've used and then modified over after making it a couple of times: http://www.cooksrecipes.com/candy/almond-nougat-recipe.html

Notes to self:

Only use silpat or buttered aluminum NOT wax paper. Wax paper becomes the same color as the candy and only sticks to the candy. If some sort of wrapping does sticks, pop the candy in a hot oven for a minute and the paper will slide off.

add 1/2 cup extra almonds and cherries
do not mix cherries in because then the nougat becomes pink

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I cannot describe the disappointment I had in this recipe. It upset me to waste the money and time to attempt this when I was trying to suprise my native Italian husband with a treat. I have tried a number of recipes on the Foodnetwork site with great success. The slop that resulted from this recipe will end up in the garbage. I am so sorry I tried it.

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This can't be right. Like the previous user I ended up with a sticky unsable mess that tasted like honey and nuts. Nothing like a nougat.

Comparing to other recipes, I think the detail on mixing the syrup and the egg whites wasn't elaborated correctly. Maybe too much honey. I don't know but it should be fixed.

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This a terrible recipe. To begin with the nougat is way too soft. I left mine out for 5 hours and it was too soft to handle so I ended up putting it in the freezer. Then there is the nougat itself which only tastes like honey. I wouldn't recommend this recipe to anyone but if you do decide to try it boil the syrup to a higher temperature and replace some of the honey with corn syrup.