Torrone

Name: Torrone
Yield: 64 pieces
Ingredients: 2 sheets edible rice paper (8 by 11 inches), available at candy supply shops; 3 tablespoons light corn syrup; 1/2 cup honey; 1 cup sugar; 1/2 cup water; 2 large egg whites, at room temperature; Pinch of cream of tartar; 1 teaspoon vanilla extract; 1 cup toasted, roughly chopped sliced almonds; 1 cup toasted, skinned, roughly chopped hazelnuts; 1 cup toasted, roughly chopped pistachio nuts

January 26, 2012

Torrone is the Italian version of nougat. The origin of torrone is uncertain, but legend has it that it was served in Cremona, Italy, during the reign of Francesco Sforza, in the fifteenth century. Torrone is full of almonds, hazelnuts, pistachio nuts, and honey.

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