Cranberry-Pistachio Torrone

Adapted loosely from Martha Stewart

Edible wafer paper is widely available online, and in baking and kitchen supply stores, especially during the holidays.

The firmness of the finished candy is dependent on how hot you cook the syrup. Be sure you get it to the right temperature or the candy will be still be edible, but really soft, almost runny, and hard to eat.

You can find dessicated coconut at any health or natural foods store (like Whole Foods). I absolutely adore the surprise of the coconut here, but if you're not a coconut person, try a cup of sliced almonds instead.

Makes 8 2x4-inch bars

2 pieces edible wafer paper, cut to 8x8 inches
1 cup sugar
1/2 cup honey
3 tablespoons light corn syrup
1/2 cup water
Generous pinch of salt
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3/4 cup sweetened dried cranberries
1 1/2 cups shelled salted pistachios
1 1/3 cups dessicated (unsweetened, finely shredded) coconut

With a tiny bit of vegetable oil or cooking spray on a paper towel, very lightly oil only the sides of an 8-inch square baking pan. Fit 1 piece of wafer paper in the bottom of the pan.

Combine sugar, honey, corn syrup, 1/2 cup water and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Attach a candy thermometer to the side of the pan. Continue to cook, without stirring, until mixture reaches 315 degrees.

Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. When the syrup is up to temperature, pour it into the whipping egg whites in a slow, steady stream. Beat until mixture has thickened significantly and the bowl is cool to the touch, 10-15 minutres. Reduce speed to medium-low and beat in the vanilla and almond extract. Stop the mixer and scrape down the bowl well with a hard plastic spatula. Remove the whip attachment and scrape it down as well. Switch to the paddle attachment and on low speed, stir in the cranberries, pistachios and coconut.

Working quickly, scrape the mixture into the prepared pan. Lightly oil your hand with cooking spray or vegetable oil and press the candy into an even layer, making sure to get it all the way into the corners of the pan. Place the second sheet of wafer paper (smooth side up) on the surface of the candy, and press firmly, making the the entire surface of the candy is covered. Let cool and set on a wire rack for several hours or overnight.

With a thin, sharp knife, cut around edges of torrone to loosen. Invert the pan onto a work surface, giving it a few good smacks to get the candy slab to fall out of the pan. Using a long, sharp knife, first trim off any ragged edges, then cut into 8 2x4-inch bars (dip the knife in hot water and wipe it off before each cut to make cutting cleaner and easier). Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

Recipe Source: http://pieceofcakeblog.blogspot.com/2010/12/cranberry-pistachio-torrone.html