Italian nougat candy, known as torrone, is a beloved confection with a rich history dating back centuries.
This delectable candy is characterized by its sweet, chewy texture and the crunch of toasted nuts, making it a delightful treat for any occasion.
To make Italian nougat candy, you'll need sugar, honey, egg whites, toasted nuts (such as almonds or hazelnuts), and sometimes candied fruits for added sweetness and texture.
The key to perfecting Italian nougat candy lies in mastering the art of candy-making, including precise temperature control and proper timing.
Start by toasting the nuts until they're golden brown and fragrant, enhancing their flavor and adding a delightful crunch to the candy.
Next, prepare a syrup by heating sugar and honey until it reaches the soft-ball stage on a candy thermometer, creating a sticky, sweet base for the nougat.
Whip egg whites until stiff peaks form, then slowly pour in the hot syrup while continuing to beat the mixture until it becomes thick and glossy.
Gently fold in the toasted nuts and any other desired add-ins, ensuring they're evenly distributed throughout the nougat mixture.
Pour the nougat mixture into a prepared pan lined with parchment paper, then allow it to cool and set before cutting it into individual pieces.