This is my take on Italian Torrone, firmer in texture than the softer French version. Nougat will keep in an airtight container for up to three weeks if you can resist it! You can add more or less nuts as you like.

Ingredients

This is my take on Italian Torrone, firmer in texture than the softer French version. Nougat will keep in an airtight container for up to three weeks if you can resist it! You can add more or less nuts as you like.

  • 350g (12oz) sugar
  • 225g (8oz) liquid glucose
  • 200g (7oz) honey
  • 2 organic egg whites
  • 1 teaspoon vanilla extract
  • 100g (3 1/2oz) peeled pistachios
  • 100g (3 1/2oz) toasted, skinned almonds
  • 100g (3 1/2oz) hazelnuts, toasted and skinned
  • 75g (3oz) dried sour cherries
  • 50g (2oz) dry candied citrus peel or chopped apricots
  • grated rind of 1 lemon
  • good pinch of salt
  • 4 sheets confectioner’s rice paper
  • sugar thermometer
  • 21 x 21cm (8 x 8 inch) cake tin

Method

Makes 64 x 2.5cm (1 inch) squares or more

  1. Line the base of the tin and sides of the tin with rice paper.
  2. Put the sugar, glucose and honey into a wide sauté pan. Stir over a low heat until the sugar dissolves. Increase the heat and cook until the syrup reaches 130ºC/266°F (hard crack) on a sugar thermometer.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4
  4. Put the hazelnuts on a baking sheet and bake until the skins start to flake away for 8-10 minutes approximately. Rub off the skins with a cloth and leave whole. Roast the skinned almonds for 10-12 minutes.
  5. Whisk the egg whites in a spotlessly clean and dry bowl to a firm peak. Slowly pour in half the syrup and whisk preferably in a food mixer to combine. Add the vanilla extract and continue to whisk at a low speed. Meanwhile put the remaining syrup back on the heat and cook until the mixture reaches 150ºC/302ºF on a sugar thermometer. Slowly pour onto the egg white mixture and whisk until thick and glossy – about 5 minutes approximately. Fold in the pistachio nuts, toasted almonds, hazelnuts, candied peel and cherries, lemon rind and a pinch of salt.
  6. Pour the nougat mixture into the prepared tin. Smooth the top with the back of a spoon or a spatula. Cover with a sheet of rice paper and press down gently. Allow to cool, chill well and then cut into 2.5cm (1 inch) square pieces with a sharp knife and serve. Store in an airtight tin.