Ingredients with Measurements:
- 1 cup honey
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup dried cranberries
- 1 cup toasted almonds, chopped
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
Special Equipment Needed:
- Candy thermometer
- Parchment paper
- 9x9 inch square baking dish
Step-by-Step Instructions:
1. Line a 9x9 inch square baking dish with parchment paper.
2. In a medium saucepan, combine honey, granulated sugar, water, and salt. Cook over medium heat, stirring constantly, until the mixture reaches 260°F on a candy thermometer.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Slowly pour the hot honey mixture into the egg whites while continuing to beat on high speed.
5. Fold in dried cranberries and chopped almonds.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. In a small bowl, mix together powdered sugar and cornstarch. Dust the top of the torrone with the mixture.
8. Allow the torrone to cool completely at room temperature for 2-3 hours.
9. Once cooled, remove the torrone from the baking dish and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 2-3 hours
Temperature:
Cooking temperature: Medium heat
Candy thermometer temperature: 260°F
Serving size:
Makes approximately 36 small squares
Nutritional information:
Calories per serving: 90
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugars: 17g
Protein: 1g
Substitutions for ingredients:
- Dried cranberries can be substituted with any other dried fruit such as raisins or apricots.
- Toasted almonds can be substituted with any other toasted nut such as hazelnuts or pistachios.
Variations:
- Add 1 teaspoon of vanilla extract to the egg whites before beating for added flavor.
- Substitute the dried cranberries with chopped candied orange peel for a different flavor profile.
Tips and Tricks:
- Use a candy thermometer to ensure the honey mixture reaches the correct temperature.
- Dust the top of the torrone with powdered sugar and cornstarch to prevent sticking.
- Use a sharp knife to cut the torrone into small squares.
Storage Instructions:
Store the torrone in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
The torrone does not need to be reheated.
Presentation Ideas:
Arrange the torrone squares on a platter and sprinkle with additional powdered sugar for a festive presentation.
Garnishes:
Garnish with fresh cranberries and mint leaves for a pop of color.
Pairings:
Serve with a glass of sweet dessert wine such as Moscato or Port.
Suggested Side Dishes:
Serve with a cheese plate for a sweet and savory pairing.
Troubleshooting Advice:
- If the torrone is too sticky, dust with more powdered sugar and cornstarch.
- If the torrone is too hard, reduce the cooking time slightly.
Food Safety Advice:
- Use a candy thermometer to ensure the honey mixture reaches the correct temperature to prevent foodborne illness.
- Store the torrone in an airtight container to prevent contamination.
Food History:
Torrone is a traditional Italian nougat candy that dates back to the 15th century.
Flavor Profiles:
Sweet, nutty, and fruity.
Serving Suggestions:
Serve as a sweet treat after dinner or as a snack with coffee or tea.
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Region: Italian