Torrone ( torrone ) - Italian nougat

Step-by-step cooking

1. Step 1:

   

   PREPARATION Honey is better to take light, without a pronounced taste. With dark honey, nougat will be cream-colored. All nuts are peeled, dried and fried.

2. Step 2:

   

   Prepare the nougat mold.

3. Step 3:

   

   Put honey in a saucepan and put it on the stove for minimal heating. As soon as the honey is dispersed, add sugar and vanilla. (About warming up honey, all opinions are on the community tab) At the same minimum heat, stir and grind the sugar until completely dissolved. Stir without allowing boiling. This may take about 20 minutes.

4. Step 4:

   

   Beat the protein with a pinch of salt.

5. Step 5:

   

   Whipped protein little by little, in batches, mix into the syrup with a mixer. Stir each batch very well. All the time on minimal heating. When the protein is introduced, the mixer is no longer needed.

6. Step 6:

   

   Now cook the nougat at the same minimum heat with constant stirring. The process can take up to 40 minutes. Navigate by the density of the mass. When the pattern disappears quickly while stirring, it means early. If the trace stays on the surface for 4-5 seconds, the mass is ready.

8. Step 7:

   

   Another way to check for cold water is described in the video. When the nougat has become normal density, add nuts.

9. Step 8:

   

   Quickly put in the form.

10. Step 9:

    

    Spread evenly.

11. Step 10:

    

    Sprinkle with zest and put away in a cold place.

12. Step 11:

    

    When it freezes, put it on the surface of the board, sprinkled with powdered sugar with starch. It is more convenient to cut nougat with a knife-saw.

13. Step 12:

    

    Store in the refrigerator.