Pistachio Terrone

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another. Yield: Makes about 3 dozen candies Active Time: 45 min Total Time: 1 day (includes setting time) Ingredients: 1 1/2 cups clover or other mild honey 1 1/2 cups sugar 1/2 cup water 3 large egg whites 1/4 teaspoon salt 1 1/2 teaspoons orange-flower water 3/4 teaspoon pure almond extract 2 1/2 cups salted roasted unshelled pistachios 1 tablespoon cornstarch plus additional for kneading Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper Preparation: Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.) Cooks' note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.

Recipe Source: http://www.epicurious.com/recipes/food/printerfriendly/Pistachio-Torrone-240938?printFormat=photo

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

Torrones - a Christmas Time Nougat Candy

Servings: 12-16

Ingredients:

2 2/3 cups superfine sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract (optional)
1/2 cup candied fruit (optional)
Candied fruit, garnish (optional)
1 cup sliced almonds

Directions:

1. Combine sugar, corn syrup and water in saucepan.

2. Cook over medium heat until candy thermometer registers at 260°F.

3. In an electric mixer, beat egg whites to form stiff peaks.

4. When sugar reaches 260°F pour slowly in a thin stream into egg whites, while mixer is running.

5. Add extracts and beat on medium speed for 13 minutes; then fold in candied fruit, if using, and mix for another 2 minutes.

6. Now fold in 1/2 cup sliced almonds.

7. Pour mixture in buttered and lightly dusted floured 9" pan.

8. Top with remaining almonds.

9. Let sit overnight and then cut into pieces.

10. Serve on a "festive" decorated plate.

Ratings and Reviews:

These turned out great the second time. The first time I used a really old candy thermometer which hadn't been used in over 30 years and it wasn't firm enough but tasted great. I made some chocolate cookies and used the soft nougat as a filling for deluxe oreos. After not being successful I looked in an old "Joy of Cooking" and after heating the sugar to 260F I added about one-fourth to the egg white mixture, brought the rest of the sugar to just under 300F before adding to the egg white mixture. I then added craisins and toasted hazelnuts. I cut the firm mixture up into nine pieces about an inch square, wrapped the nine in one sheet of plastic wrap and put them in origami boxes along with nine individually wrapped caramels to make delicious inexpensive presents.


Recipe Source: http://www.recipebridge.com/g/ODIwNTc3MTo6OjoxMTA=