Italian nougat candy usually made at Christmas. It can be bought as a soft or hard nougat.
This recipe has turned out as the soft nougat type. Taste is closest to the fancy (expensive) purchased candy I have found.
Pour honey into a large double boiler and cook for 1-1/2 hours, stirring.
constantly with a clean wooden spoon. (300degF on candy thermometer).
Toast almonds and hazelnuts in oven until golden brown. Just before honey is ready (when it becomes hard and brittle if dropped from a teaspoon into cold water), put sugar into a small pan with 1/2 cup water and cook until slightly bluish (300degF).
Beat egg whites to stiff peaks and add to honey. Mix well for 5-6 minutes. Add diluted sugar.
Mix again for another 5 minutes. Add almonds, hazelnuts and grated lemon rind.
Mix well and pour into wafer paper lined 8"x8" square non-stick pan. Spread the torrone with an offset spatula coated with non-stick spray and place 2nd sheet on wafer paper - pressing firmly to the top of the candy.
I covered the pan with plastic wrap and placed into the freezer for faster firming. You can let it sit out on the counter for an hour or overnight as well.
Invert the candy onto a cutting board. You may need to use the offset spatula to help loosen. Use an ELECTRIC KNIFE to cut the torrone into small squares.
To store the torrone wrap in plastic wrap and store at room temperature or in the freezer.