- 1 1/2 cups clover honey
- 1 1/2 cups sugar
- 1/2 cup water
- 3 large egg whites
- 1/4 tsp salt
- 1 tsp orange-flower water
- 3/4 tsp pure almond extract
- 1 1/2 cups roasted shelled pistachios
- 1 cup whole roasted almonds
- 1 tbs cornstarch plus additional for kneading
- edible wafer paper if you can get it
- candy thermometer
Oil an 8-inch square baking pan and line it with the edible wafer paper if you have it, or as I did, with wax paper. Trim to fit and set aside.
Heat the honey, sugar and water in a 5-quart heavy pot over low heat, stirring until the sugar is dissolved. Increase the heat medium and bring the syrup to a boil without stirring, washing down the sugar crystals on the side of the pan with a pastry brush dipped in cold water. Put the thermometer into the syrup and continue to boil, stirring occasionally until it registers 310F to 315F (upper end of hard-crack stage). When the thermometer reaches 300F, start to whip the egg whites with the salt in a mixer until they hold soft peaks. Remove syrup from heat and allow to stand until bubbles dissipate.
With the mixer at low speed, slowly pour the hot syrup into the egg whites in a thin stream down the side of the bowl. Increase the speed to high and beat until the mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat one minute more. Then fold in the nuts. Sprinkle a work surface with cornstarch (1 tbs) and then spoon the torrone mixture onto cornstarch and knead gently a few times with hands dipped in cornstarch. Pat the torrone mixture into the baking pan and top with a square of wafer paper or wax paper, trimming to fit. Let stand at room temperature for at least 8 hours.
Run a sharp knife around the edges of the pan and then invert the torrone onto a cutting board. Cut torrone into 1-inch wide strips, or however you like. Wrap in parchment paper. Torrone will keep in an airtight container at cool room temperature for 2 weeks.
Note: The torrone is very very sticky! I would highly recommend the edible wafer paper but as in my case, the wax paper worked out. I found that refrigerating the torrone made it easier to cut and peel the paper off before serving.