Cooking Lesson #702: Torrone Soft & Chewy Italian Christmas Nougat

…from the Perspectives’ Kitchen

ow you doin’? I don’t know where 2023 has gone, but I see on the calendar that Christmas and the yearend holidays are just weeks away. Some of us love to bring homemade foods to our friends and relatives at holiday time. Cakes, breads, cookies and cakes are great local gifts for those close to where you live. Candy is a great gift for sending out—it’s always easy to send, well received and very much appreciated.
 
In the past I always sent our Choclatique confections, but I’ve decided to change it up a bit this year. I love Italian-style soft and chewy nougat. Most of the time all I can find is the hard sugar kind made with almonds, hazelnut and honey. I decided to try making soft nougat myself.

Italian-Style Soft Nougat starts with whipped egg whites, roasted nuts and dried fruit.  There's quite a bit of sugar and honey in the mixture. Feel free to make it your own by adding dried fruits or even citrus peel.
 
The secret to successfully shipping these through USPS is to use edible rice paper on both sides of this sticky treat.
 
Prep time:  20 minutes
Cook time:  10 minutes
Set time:  4 hours+
Yield:  10 to 12 servings
Equipment: Candy thermometer
 
Ingredients 
2 sheets confection rice paper (confection supply or Amazon)
1 cup toasted nuts (almonds, hazelnuts or pistachios)
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons water
1 large egg white, room temperature
1/8 teaspoon kosher salt
3/4 cup dried fruit (dried cherries and/or candied, glazed fruit)
 
Directions

1. Preheat oven to 350°F.
2. Prepare an 8 x 8-inch baking pan with food film draped over the sides of the pan.
3. Place 1 sheet of rice paper onto the food film. 
4. Spread the nuts on a baking sheet and toast for about 10 minutes at 350°F. Set aside to cool.
5. Combine the sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan.
6. Increase the heat and boil until thermometer registers 280°F, about 5 minutes.
7. At the same time, beat the egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
8. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes.
9. Remove the bowl from the mixer and fold in the dried fruit and toasted nuts to the meringue; fold nougat with a rubber spatula to distribute evenly.
10. Place nougat in the prepared pan, spreading in an even layer.
11. Top with second sheet of rice paper or sprayed parchment.
12. Use spatula to press the nougat into an even layer. Let nougat set at room temperature to temper for at least 4 hours or overnight is best.
13. Cut into the nougat into 1 x 2-inch pieces with a very sharp knife.
14. Store in an airtight container for up to a week. Nougat can also be kept frozen for a month or so.

ChefSecret:  Edible wafer paper sheets are used for making creative edible decorations such as butterfly wings, flowers, feathers or using it to add texture to the sides of cakes, and so much more. Rice paper can be printed or airbrushed on and cut out using different punch cutters. Five 8 x 11-inch sheets cost about $4.00.

Quip of the Day:  “When you teach a wolf to meditate, he becomes aware wolf.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#ChristmasRecipes #Christmas #ChristmasCandy #Torrone #SoftNougat #ItalianSoftNougat #Dessert #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2023

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