Pistachio Honey Torrone

Recipe courtesy of Martha Stewart. Makes one 9-by-13-inch sheet You can substitute almonds or hazelnuts for the pistachios. Edible wafer paper is available at baking-supply stores.

• Ready In: 1 hr 30 mins
• Serves: 24

Ingredients

• 1⁄3 cup cornstarch
• 3  large  egg whites
• 1  cup honey
• 3  cups granulated sugar
• 1⁄2 cup confectioners' sugar
• 2  cups pistachios
• 2  sheets rice paper (edible wafer paper)

Directions

1. Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
2. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
3. Beat whites until stiff peaks form; add confectioners’ sugar, and beat until combined. When thermometer registers 315°, remove honey mixture from heat. Temperature will rise to 320°. Stir until temperature drops to 300°, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.
4. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.