Monday, December 21, 2009

Chef Chuck's Hazelnut and Pistachio Torrone


Torrone Morbido

An ancient confection that is quite popular in Italy, especially around the holiday season. Torrone, meaning tower, and morbido meaning soft is a sweet and nutty nougat, that dates back to the 14th century. Simple ingredients with an extraordinary outcome.

Hazelnut and Pistachio Torrone
7 ounces honey
3/4 cup water
2 1/3 cups sugar
3 egg whites
3 cups hazelnuts
1 cup pistachios
wax paper or rice paper

Melt honey in a double boiler till it reaches 225 degrees, check water level. Heat sugar and water till 250 degrees stirring constantly. Toast nuts in an 300 degree oven for 10 minutes, but keep nuts hot. Using a mixer whisk egg whites till soft peaks appear, trickle in sugar and water syrup. Then slowly add honey, whisk 5 minutes. Replace whisk with beater paddle add hot nuts and mix for 2 minutes. While mixing the nougat you should maintain a temperature of 200 degrees, this can be obtained by using a torch! Carefully heat the metal bowl. Pour nougat on paper place another sheet of paper on top. Using a rolling pin gently press to get out any air bubbles, nougat should be 3/4 to 1 inch high. Let set out at room temperature for a couple of hours. Cut with paper on and store in an airtight container. Keeps for two weeks.
For chocolate covered torrone, melt 1/2 cup dark chocolate, 3/4 cup heavy cream and 2 tablespoons butter. Heat over a double boiler and pour over candy.

11 comments:

  1. Oh my gosh, this looks so fantastic Chuck. Do you by any chance have any recipe for the hard torrone? Buon Natale.

    ReplyDelete
  2. Hello Ciao Chow Linda! I don't sorry.
    Buon Natale!

    ReplyDelete
  3. Oooh Waw, Chuck!! These look so festive & ooh so glorious!!!

    Thanks for another GRAND recipe of yours!! I wish you a fun & lovely Christmas & a happy & apart 2010!!!

    ReplyDelete
  4. Hi Sophie! Sweet, Sweet, is was!! Happy Holidays to you and your family! Your the best!

    ReplyDelete
  5. Hi Chuck!
    You know what? I bought the "torrone morbido alle mandorle" at La Grande Epicerie"...this is because I had not seen your blog before !!!!!!
    All your food is SO good !!!! I LOVE Italian food !!!!!! Thanks for your comments on my blog..They were very encouraging...I have just started this blog....
    "Buon Natale et Auguri" for 2010
    Cristina, from BA to Paris

    ReplyDelete
  6. I haven't had torrone in years Chuck, and yours looks just fabulous! Have a wonderful Christmas--Buon Natale!

    ReplyDelete
  7. Hi Cristina! Torrone we love !! Now I am not saying my recipe adds up to La Grande Epicerie, the name alone sounds deep, ha ha! I am also very glad to have found your blog!! You bring a light touch that is very attractive to blogging world! This is wonderful!
    Buon Natale!

    ReplyDelete
  8. Yes, YankeeSoaper! This is one we don't eat often! Thank You, Boun Natale!

    ReplyDelete
  9. Torrone brings back such great memories of Christmas for Italians... and everything is better with chocolate on top! buon anno Chuck!

    ReplyDelete
  10. This comment has been removed by the author.

    ReplyDelete
  11. Ciao Joe, Christmas brings out the sweetness every year! boun anno!

    ReplyDelete