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.