Soft Italian Honey Torrone with Almonds and Pistachios

What you need

• 250 g (1 1/4 cups) caster sugar
• 150 g (1/2 cup) liquid glucose, keeps the sugar from crystallising
• 200 g (2/3 cup) honey, a mild flower honey such as acacia
• 60 ml (1/4 cup) water
• 2 egg whites, at room temperature
• 1 tsp vanilla extract
• 250 g (1 3/4 cups) blanched almonds, whole
• 100 g (3/4 cup) shelled pistachios, unsalted
• 1 lemon, finely grated zest only
• 3 sheets edible wafer paper, rice paper for confectionery

Method

Restated from the original video

1. 1

   Heat the oven to 120 °C (250 °F). Spread the almonds and pistachios on a tray and keep them in the oven for 15-20 min while you cook the sugar, so they are warm when folded in.

2. 2

   Cut wafer paper to cover the bottom of an 18-20 cm (7-8 in) square tin and lay it in.

3. 3

   Put the sugar, glucose, honey and water in a large heavy saucepan. Stir over low heat until the sugar dissolves.

4. 4

   Clip on a sugar thermometer, raise the heat to high and boil without stirring until it reaches 130 °C (265 °F).

5. 5

   Meanwhile, whisk the whites with an electric mixer until they hold firm peaks.

6. 6

   With the mixer running, pour half of the hot sugar mixture onto the whites in a thin stream. Add the vanilla and keep whisking on low.

7. 7

   Put the pan with the rest back on the heat and boil until it reaches 154 °C (310 °F).

8. 8

   Pour this hotter batch into the whites in a thin stream, whisking all the time. Keep whisking until the mixture is thick, glossy and starting to stiffen, 3-5 min.

9. 9

   Quickly fold in the warm almonds and pistachios with the lemon zest, using a sturdy oiled spatula.

10. 10

    Scrape the nougat into the tin, press it flat with an oiled spatula and cover with another sheet of wafer paper. Press down firmly.

11. 11

    Leave at room temperature until completely cool and firm, about 8 hours or overnight.

12. 12

    Turn out and cut into squares or bars with a large oiled knife. Store airtight, separated by baking paper, for up to 3 weeks.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.