Torrone - Homemade Italian Soft Nougat

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Ingredients: 

500 g caster sugar

300g honey

80g egg whites

300 g hazelnuts 

250g almonds

150g pistachio nuts

rice paper sheets

Preparation

Preheat the oven at 150C and toast the nuts for about 10 minutes.

Place the sugar and 450ml water in a heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer until a sugar thermometer dipped into the mixture reads 144/145°C. 

At the same time place the honey in a different pan and heat slowly to 120/120 °C. 

Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer. Once the syrup reaches its final temperature, pour about in a slow, steady stream, into the egg whites, continuing to whisk. 

Then pour the honey, also while continuing to whisk.

Continue to whisk the egg whites until stiff.

Cover the bottom of a 30 x 40cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick. 

Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into fingers. Store in the fridge, wrapped individually in parchment paper or cling film.