softnougat #softchewytorrone #softtorrone #chewynougat #chewytorrone
#Italiannougat #Christmastreat #Christmascandy #torronemorbido
Torrone Morbido- A Holiday Soft Nougat Candy Filled With A Mixture Of Roasted Nuts
Torrone morbido, a traditional Italian Christmas treat, soft and chewy nougat bar loaded with a variety of mixed nuts, or candied fruits. It’s a heavenly marshmallow cloud of delicate sweetness, elevated to new heights with a softness that sets it apart.
This delight is a combination of mainly honey 🍯, sugar, medley of roasted nuts, and egg whites. You may add your choice of aromatics to the batch. Try some lemon 🍋
or orange 🍊 zest, vanilla or almond extract.
It’s set between two special wafer sheets, known as “ostia” in Italian.
This torrone recipe makes for the perfect holiday food gift !
INGREDIENTS:
18 ozs.(500 g) mixed roasted nuts (we choice almonds, hazelnuts and pistachios)
8 ozs. (225 g) honey 🍯 + 1.2 ozs. (35 g) in a separate bowl
12.84 ozs. (360 g) sugar + 1.45 ozs. (40 g) in a separate bowl
3.6 ozs. (100 g) water
2 egg whites (2.29 ozs. / 60 g)
1/2 teaspoon vanilla extract
Zest of one orange 🍊
2 wafer sheets (ostia)
1 cooking thermometer
DIRECTIONS:
1) Preheat oven to 350 F (180 C). Spread out the desired nuts on a baking sheet. Place in the oven until slightly toasted (8-10 minutes). Remove and set aside.
2) In a large mixing bowl, using an electric hand mixer, start beating the eggs on medium speed. When the egg whites start to be frothy, start adding your sugar in increments of 3-4 times, and increase to high speed. Continue to beat till the egg whites have reached sift peaks. Set aside.
3) Let’s move over to the stovetop. Place 2 small saucepans over low/medium heat burners. Simultaneously cook both mixtures at the same time. In the 1 ST saucepan, pour the 8 ozs. (225 g) honey. Slowly bring to a boil till it reaches the temperature of of 248 F (120 C). In the 2ND saucepan, pour the water, honey 🍯 (1.2 ozs./35 g),sugar (1.45 ozs. / 40 g) and vanilla extract. Slowly bring to a boil till it reaches the temperature of 285 F (140 C).
4) Pour first the melted honey a bit at a time into the eggs whites. Mixing in between each addition.
5) Time to add the water sugar mixture a bit at a time into the egg whites. Mixing in between each addition.
6) Add the orange zest. Using a spatula, fold into the egg whites and then add the nuts. Mix well.
7) Pour the nougat mixture on a wafer sheet, (shiny side down). Gently spread it out evenly, as best as you can. Finish spreading it out by lightly greasing your hands with any type of neutral oil. Cover with another wafer sheet (shiny side up). Using a rolling pin, very gently roll over the torrone to remove any air bubbles.
8) Place in the refrigerator to set (10-14 hours). Overnight or day before is best.
9) HOW TO CUT TO ACHIEVE CLEAN PIECES: You need a sharp knife. Run the knife under hot tap water and wipe with a clean dish towel after every slice. OR: fill a tall container with hot tap water and dip the knife’s blade. The hot water will ensure that your knife will cut smoothly. Cut into small serving pieces and ENJOY this simple and most delicious Italian holiday treat !!! 😋😋😋
Nancy and Franca would like to wish everyone a very Merry Christmas ! 🎄
Vi auguriamo Buon Natale ! 🎄
We thank you for watching,
and as always, continue to,
LOVE WHAT UEAT 🫶😋
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