Torrone CandieCourse: Candies
This sweet delight has a long and interesting history. This candy, similar to caramel candies, is a real specialty during the winter.
350 g Azucar Demero brown sugar
450 g of honey
1 dl of water
1 tablespoon glucose
2 egg whites
about 500 g of almonds, pistachios, hazelnuts or some other nuts
Mix honey, brown sugar, water and glucose in a thick-bottomed pan. Cook over low heat until it reaches a temperature of 140 degrees.
Whisk the egg whites in a large metal bowl with a pinch of salt into the solid snow. Pour hot caramel (140 degrees), stirring gently and constantly. Stir constantly until the caramel has cooled, about 10 minutes, preferably with a blender.
When the mixture has cooled a bit, add chopped and previously roasted almonds (or nuts of your choice).
Combine the egg whites very quickly with the almonds and pour onto floured baking paper. Shape the mixture into a rectangle with your hands and leave the torrons to dry overnight.
Cut them into slices and serve.