🍬 Classic White Nougat Candy (Torrone-style)
Ingredients:
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2 cups (400 g) granulated sugar
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½ cup (120 ml) light corn syrup or glucose syrup
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½ cup (120 ml) honey
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¼ cup (60 ml) water
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2 large egg whites (room temp)
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¼ tsp salt
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1 tsp vanilla extract (or orange blossom water for Mediterranean flavor)
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2–2½ cups roasted nuts (almonds, pistachios, hazelnuts, or a mix)
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Optional: edible rice paper or wafers for lining
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Oil or parchment for pan
Instructions:
1. Prepare the pan:
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Line an 8×8-inch (20×20 cm) baking pan with parchment or edible wafer paper.
2. Whip the egg whites:
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In a stand mixer, beat egg whites and salt until stiff peaks form. Keep the mixer running on low while you cook the syrup.
3. Make the sugar syrup:
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In a heavy saucepan, combine sugar, honey, corn syrup, and water. Heat over medium-high until it reaches 300°F (149°C) on a candy thermometer (hard crack stage).
⚠️ Be careful — it gets extremely hot.
4. Combine syrup and egg whites:
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With the mixer on medium, slowly pour the hot syrup into the whipped egg whites in a thin, steady stream.
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Increase speed and beat for 8–10 minutes until the mixture becomes thick, glossy, and cools slightly.
5. Add flavor & nuts:
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Mix in vanilla extract and fold in roasted nuts quickly before it sets.
6. Pour and shape:
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Immediately spread into the prepared pan. Smooth with a greased spatula. Top with another sheet of wafer paper or parchment.
7. Cool and cut:
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Let set at room temperature for at least 4–6 hours, preferably overnight.
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Cut into squares or bars with a sharp, oiled knife.
📝 Tips:
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Store wrapped pieces in parchment, in an airtight container at room temp (up to 2 weeks).
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Don’t refrigerate — it can cause sugar to weep.
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For color, add freeze-dried fruit powder or swirl in melted chocolate.
Would you like a chocolate nougat (like in candy bars), a microwave-friendly shortcut, or a vegan version without egg whites?