Tasty Tuesday!


Welcome to Tasty Tuesday!!!
It is going to be short and sweet today! (no pun intended!)

I have a busy day ahead of me and I overslept!
So, now I have to rush!

Don't you just hate days like that?

Please Note: This recipe is not for the faint of heart. Please read through ENTIRE recipe and become familiar with it before attempting. If you do so, you will end up with a great finished product!


Pistachio Torrone

Serving Size: Makes about 3 dozen candies
Active Time: 45 min
Total Time: 1 day (includes setting time)


*1 1/2 cups clover honey
*1 1/2 cups sugar
*1/2 cup water
*3 large egg whites
*1/4 teaspoon salt
*1 1/2 teaspoons orange-flower water
*3/4 teaspoon pure almond extract
*2 1/2 cups salted, roasted unshelled pistachios
*1 tablespoon cornstarch plus additional for kneading

Equipment Needed:

8-inch square metal baking pan
Candy thermometer
Heavy-duty stand mixer (with whisk attachment)
Edible wafer paper


1.) Oil baking pan.
2.) Line bottom and sides of pan w/ pieces of edible wafer paper, trim to fit.


1.) Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved.

2.) Bring mixture to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.

3.) Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).

4.) When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks.

5.) Remove syrup from heat and let stand until bubbles dissipate.

6.) With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl.

7.) Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes.

8.) Add flower water and almond extract and beat 1 minute more.

9.) Stir in pistachios.

10.) Sprinkle a work surface with cornstarch (1 tablespoon).

11.) Spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.

12.) Pat torrone mixture into baking pan and top with a square of edible wafer paper, trimming to fit.

13.) Let stand at room temperature at least 8 hours.

14.) Run a sharp thin knife around edges of pan.

15.) Invert torrone onto a cutting board.

16.) Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips.

17.) Wrap each torrone strip in parchment paper.

(If desired, cut each strip into 2-inch rectangles.)


Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.

I hope you have a great day!

Until tomorrow:

Go Ahead and Indulge!


chandelier said...

They remind me of the candy big hunks and I love them. Can't wait to try these out.

laura evans/photography said...

i have no clue what torrone is but i love the photo of it!

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