Soft Italian Torrone Bar (White Nougat) – Delicious & Decorative Homemade Treat

Instructions

1. Lightly grease a 9×5 inch loaf pan or a similarly sized square pan and line it with rice paper, if using. Set aside.
2. In a heavy-bottomed saucepan, combine honey, granulated sugar, and water. Stir gently over medium heat until the sugar dissolves. Attach a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom.
3. Continue to cook the syrup without stirring until it reaches 300°F (150°C), the hard crack stage. This will take about 15-20 minutes. While the syrup cooks, proceed to the next step.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with a pinch of salt on medium-high speed until they form stiff peaks.
5. Once the syrup reaches 300°F (150°C), immediately remove it from the heat. With the mixer running on low speed, carefully and slowly pour the hot syrup in a thin stream down the side of the mixing bowl into the egg whites. Be very cautious, as the syrup is extremely hot.
6. Increase the mixer speed to medium-high and continue beating for 10-15 minutes, or until the mixture is very thick, glossy, and has cooled down significantly (it should feel warm to the touch, not hot). It will resemble a very thick meringue.
7. Reduce mixer speed to low and beat in the vanilla extract. Then, gently fold in the warm roasted nuts with a sturdy spatula until evenly distributed.
8. Quickly transfer the thick torrone mixture into the prepared pan, pressing it down firmly and evenly with a greased spatula or your hands. If using, place another sheet of rice paper on top.
9. Allow the torrone to cool completely at room temperature for at least 6-8 hours, or preferably overnight, until firm.
10. Once firm, unmold the torrone and cut it into desired bar shapes or squares using a sharp, lightly oiled knife. Wipe the knife clean between cuts for a cleaner edge.

Tips

• Ensure your candy thermometer is accurate; an inaccurate thermometer can lead to chewy or rock-hard torrone. Test it in boiling water (should read 212°F/100°C at sea level).
• Use fresh, room-temperature egg whites for the best volume and stability when whipping.
• Warm your nuts slightly before adding them to the torrone mixture. This helps them incorporate more easily and prevents the torrone from cooling down too rapidly.
• Work quickly when adding nuts and pressing the torrone into the pan, as the mixture thickens very fast once it starts to cool.
• For easier cutting and a less sticky knife, lightly oil your knife with a neutral oil before slicing the torrone bars.