Pistachio Honey Torrone
- Ready In:
- 1hr 30mins
- 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.
- 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.
- 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.
- 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.
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After 3 attempts this recipe does not work. I calibrated my thermometers and did everything exact. The picture is deceiving. You cannot cook honey and sugar to that temperature and produce a white product. It can work if you use 3/4 cup of light corn syrup and 1/4 cup of honey. You still get the taste of honey and the product is light in color. Also almonds taste better than pistachios and are more authentic. I also found that kneading is not necessary. Simply turning the product out onto the wafer paper and pressing it in place will suffice.