Darlene’s Torrone (Nougat
Candy)
1 cup honey
2 egg whites
1 cup sugar
2 tbsp water
1 lb blanched almonds coarsely chopped
½ lb hazelnuts lightly roasted and coarsely chopped
½ tsp grated lemon rind
½ tsp orange zest
Store bought paper-thin wafers
Place honey in a double boiler (water boiling).
Stir with wooden spoon.
Cook until honey becomes caramelized (thick and
opaque).
Beat egg whites until stiff.
Slowly add honey and mix well but gently.
(The mixture will be fluffy and white)
Combine sugar and water in a small pan.
Cook on low-medium heat.
Stir constantly until caramelized and reaches *hardball
stage.
Pour sugar into honey egg mixture.
Fold in the rest of the ingredients quickly.
Line 2 loaf pans with a layer of wafer.
Pour in ½ mixture.
Cover top with a layer of wafer and let cool and
harden.
Repeat with second loaf pan.
Unmold and cut each bar into 2 x 1 inch rectangular
pieces.
Wrap in wax paper and store in a tin box.
*Hardball stage:
Drop a bit of hot mixture
into water. If it forms a hard ball it
is ready.
Jewish/Eastern European Recipes