Torrones - a Christmas Time Nougat Candy
These candies are made by all different nationalities, each claiming their "own" special touches, all over the world. I found these on Easy Entertaining by Michael Chiarello on the foodnetwork.com.
- Ready In:
- 2 2⁄3 cups superfine sugar
- 2⁄3 cup light corn syrup
- 1⁄2 cup water
- 2 egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange extract (optional)
- 1⁄2 cup candied fruit (optional)
- candied fruit, garnish (optional)
- 1 cup sliced almonds
- Combine sugar, corn syrup and water in saucepan.
- Cook over medium heat until candy thermometer registers at 260°F.
- In an electric mixer, beat egg whites to form stiff peaks.
- When sugar reaches 260°F pour slowly in a thin stream into egg whites, while mixer is running.
- Add extracts and beat on medium speed for 13 minutes; then fold in candied fruit, if using, and mix for another 2 minutes.
- Now fold in 1/2 cup sliced almonds.
- Pour mixture in buttered and lightly dusted floured 9" pan.
- Top with remaining almonds.
- Let sit overnight and then cut into pieces.
- Serve on a "festive" decorated plate.
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Love this recipe! I needed an Italian candy recipe for a themed family Christmas party. These turned out great on the first batch, and the family loved them. I used cranberries as the fruit and sliced almonds. However, these would lend themselves well to a variety of different fruits and flavors. I'm adding to my candy recipe collection.<br/><br/>Hint: Line your pan with waxed paper, spray very lightly with oil, then add a thin layer of almonds on bottom of pan. You'll not only increase the nut quotient (always a good thing!), but ensure easy release of the candy once it has cooled. I would post a photo, but they're all gone :-)2Reply
These turned out great the second time. The first time I used a really old candy thermometer which hadn't been used in over 30 years and it wasn't firm enough but tasted great. I made some chocolate cookies and used the soft nougat as a filling for deluxe oreos. After not being successful I looked in an old "Joy of Cooking" and after heating the sugar to 260F I added about one-fourth to the egg white mixture, brought the rest of the sugar to just under 300F before adding to the egg white mixture. I then added craisins and toasted hazelnuts. I cut the firm mixture up into nine pieces about an inch square, wrapped the nine in one sheet of plastic wrap and put them in origami boxes along with nine individually wrapped caramels to make delicious inexpensive presents.1Reply
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