Pistachio Almond Nougat: Torroncini

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: The Port Of God

Rated: 1 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
10 min
Level:
Easy
Yield:
16 servings

Times:

Prep: 15 min
Inactive Prep: 3 hr 0 min
Cook: 10 min
Total:: 3 hr 25 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Pistachio Almond Nougat: Torroncini
Anonymous 12-19-2007
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Better nougat recipe
Rated: 1 stars out of 5

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 pinkRead more
recipe Pistachio Almond Nougat: Torroncini
Anonymous 06-04-2006
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Horrible
Rated: 1 stars out of 5

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.Read more
recipe Pistachio Almond Nougat: Torroncini
greg San Diego, CA 12-06-2005
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What a Mess!
Rated: 1 stars out of 5

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.Read more
recipe Pistachio Almond Nougat: Torroncini
Anonymous 09-10-2005
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terrible
Rated: 1 stars out of 5

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.Read more