Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 cups pecans, toasted and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- Candy thermometer
- Parchment paper
- 9x13 inch baking dish
Step-by-step instructions:
1. Line a 9x13 inch baking dish with parchment paper.
2. In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Increase the heat to high and bring the mixture to a boil. Insert a candy thermometer and cook until the temperature reaches 300°F.
4. Remove from heat and stir in the pecans, salt, vanilla extract, and almond extract.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Fold the egg whites into the caramel mixture until well combined.
7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
8. Allow the torrone to cool completely at room temperature for at least 2 hours.
9. Once cooled, remove the torrone from the baking dish and peel off the parchment paper.
10. Cut the torrone into small squares or rectangles and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
Temperature:
Cooking temperature: Medium-high heat
Candy temperature: 300°F
Serving size:
Makes approximately 24 pieces
Nutritional information:
Calories per serving: 170
Fat per serving: 10g
Carbohydrates per serving: 20g
Protein per serving: 2g
Substitutions for ingredients:
- Pecans can be substituted with other nuts such as almonds or walnuts.
- Light corn syrup can be substituted with honey or maple syrup.
Variations:
- Add chocolate chips or drizzle melted chocolate on top of the torrone for a chocolate twist.
- Add dried fruit such as cranberries or cherries for a fruity flavor.
Tips and tricks:
- Use a candy thermometer to ensure the torrone reaches the correct temperature for the perfect texture.
- Toast the pecans beforehand for added flavor.
- Use a sharp knife to cut the torrone into small pieces.
Storage instructions:
Store the torrone in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The torrone does not need to be reheated.
Presentation ideas:
Arrange the torrone on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped pecans or other nuts on top of the torrone for added texture.
Pairings:
Serve the torrone with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
The torrone can be served as a dessert on its own.
Troubleshooting advice:
- If the torrone is too hard, it may have cooked for too long. Try cooking for a shorter amount of time next time.
- If the torrone is too soft, it may not have reached the correct temperature. Use a candy thermometer to ensure the correct temperature is reached.
Food safety advice:
- Use caution when working with hot sugar as it can cause severe burns.
- Allow the torrone to cool completely before cutting and serving.
Food history:
Torrone is a traditional Italian nougat candy that dates back to the 15th century.
Flavor profiles:
The torrone has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve the torrone as a sweet treat after a meal or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Sweet, Nutty, Caramelized, Crunchy