Pistachio Almond Nougat: Torroncini – a delicious recipe with powdered sugar, honey, corn syrup, egg whites, blanched almonds, pistachios. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium saucepan over medium-low heat, slowly dissolve the sugar with the honey and corn syrup.
2
Cook for 5 to 10 minutes over low heat until the temperature reaches 275 degrees F. Beat the egg whites to soft peaks.
3
Slowly add the sugar-honey syrup to the beaten egg whites.
4
Let cool for 30 seconds.
5
Add nuts and stir.
6
Spread the vegetable oil over a level, clean work surface (marble is ideal, but clean baking sheets works well).
7
Pour the honey nut mixture onto the oiled surface, using a spatula to smooth it out evenly.
8
Using a sharp knife, cut the nougat into pieces.
9
Allow to cool completely.
10
This will take several hours.
11
Once the nougat is ready, it should be wrapped in waxed paper and kept in an airtight container to keep from getting hard.
12
The nougat can be kept like this for up to 1 month.
647
kcal
Calories
25
g
Fat
104
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups powdered sugar, 1/2 cup honey, 3 tablespoons corn syrup, 2 egg whites, room temperature, and more.
Yes, Pistachio Almond Nougat: Torroncini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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