TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
TURRONES
Served at the end of a Cuban - Christmas Meal (Noche Buena). This is a type of nougat that came originally from Spain. In Cuba and now in Miami it is served throughout the Christmas holdays.
Provided by Manami
Categories Candy
Time 30m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the almonds and remove the skins.
- Toast the almonds with hazlenuts in an open oven, about 350°F.
- Stir constantly.
- Chop the nuts real fine.
- Beat the egg whites until they are very stiff.
- Add to nuts.
- In a sauce pan, mixc the honey and sugar and melt over med-high heat.
- Add the nut paste, mix & stir constantly for ten minutes and remove from heat.
- Put in shallow china dishes lined with rice paper.
- When cold, sprinkle cinnamon on top.
- Cut into small pieces when set.
Nutrition Facts : Calories 71.2, Fat 3.1, SaturatedFat 0.2, Sodium 15.1, Carbohydrate 10.6, Fiber 0.6, Sugar 9.8, Protein 1.4
TURRON DE COCO
Last year, I decided to host friends who were staying in Miami for Nochebuena, the traditional Cuban Christmas Eve dinner. Knowing a few would be missing home, I asked everyone to bring one thing that meant the holidays to them. I might have been more specific, because I ended up with no fewer than 10 boxes of Spanish turron. Apart from the roast pork drenched in mojo and white rice and black beans, sliced turrones served on trays at the end of the night are a requirement at every Cuban holiday. Traditionally made with marcona almonds, everyone has their favorites - whether it's soft and fudgy Jijona, nougat-like Alicante, or egg-rich yema tostada. Looking for my own hostess gift, I decided try my hand at turron de coco - creamy shredded coconut cooked down with condensed milk and brightened with orange zest and a few drops of vanilla. A perfect blank slate for experimentation, it sets up quickly and can be boxed up to take. Of course, you might want to call first, but really, you can never have too many.
Provided by Food Network
Categories dessert
Time 55m
Yield 16 1-inch squares
Number Of Ingredients 8
Steps:
- Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
- In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
- Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
- Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
- While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.
TORRONE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 20m
Yield 12 to 16 nougats
Number Of Ingredients 9
Steps:
- Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
- Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.
- Let sit overnight, then cut into serving pieces.
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- Start by toasting the almonds on a tray in the oven. I usually start with the oven cold and turn it on to around 375ºF, letting the almonds warm up with the oven. Occasionally turn them, and turn the oven off when they start to turn a golden brown. You don't want to burn them!
- Mix together the honey and sugar in a pan over low heat, and stir until the sugar is dissolved and well incorporated into the honey. If you have a candy thermometer, get it to somewhere between 240-250ºF (115-120ºC) before taking it off the heat. At this point, the temperature isn't too important because we will be adding more moisture from the egg white, but by reducing the moisture content right now, you'll save yourself a bit of time later.
- As you continue to beat the egg white, slowly drizzle in the hot honey and sugar mixture. This will whiten the sugar solution, and give you a thick, white, sticky mixture that will be the base of the nougat.
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