Torrone
Crunchy -sweet-almond nougat candy perfect for Christmas!
Cost: 25+
Equipment
- Measuring cups
- Measuring spoons
- Baking Pan
- Non Stick Cooking Spray
- Bowls - Large and Small
- Electric Beater/Hand Mixer
- candy thermometer
- Sauce pan (medium)
- Wooden Spoon
Ingredients
- 2 Large Egg Whites Room Temp
- 3/4 cup Corn Syrup
- 1/2 cup Sugar Granualted
- 1 1/2 cup Light Corn Syrup
- 1 1/2 cup Sugar
- 1/2 stick Cannabutter melted
- 1 tsp Vanilla Extract Pure
- 1/4 tsp Himalayan Salt
- 3 1/2 cups Raw Almonds, Skin on
- 1 non stick cooking spray
Instructions
- Begin by making the "mazetta": Using your electric mixer, beat egg whites until stiff; then set aside.
- In your saucepan, combine corn syrup, 1/4 cup water, and sugar. Use candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes.
- Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees for about 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into the egg whites that you set aside. Continue beating for 3 to 4 minutes until syrup is incorporated.
- Next, spray an 8-inch square baking pan with non-stick cooking spray and set aside.
- In your saucepan, again, combine corn syrup and sugar. Use your candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes.
- Over medium-high heat, cook to 280 degrees (soft-crack stage), about 12 to 15 minutes, without stirring. If the heat is too high, it can boil over, so you have to stay and watch.
- Remove from heat; let stand for 2 minutes. Pour your syrup over the mazetta. Working QUICKLY, stir with a wooden spoon until almost smooth. Then stir in cannabutter, vanilla, and Himalayan salt. Mix until cannabutter is incorporated. Then as an almost final step, stir in the almonds.
- Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
- Spray a large cutting board generously with non stick spray. Unmold nougat from pan ontoyour cutting board. Cut the nougat into chunks. Wrap each piece in parchment paper and seal tight! ENJOY!