how to make torrone

INGREDIENTES

INSTRUÇÕES

• 1

  In a saucepan, combine sugar, water, and honey.

  2

  <p>Mix well and cook over low heat without stirring.</p>

  3

  <p>After it starts boiling, let it simmer for about 10 minutes and begin testing the consistency.</p>

  4

  <p>Take a bit of the syrup and drop it into a bowl with room temperature water.</p>

  5

  <p>Pick it up and squeeze; if it forms a firm ball that makes a glass-like sound when dropped on a plate, it&#039;s ready (around 275°F or 135°C).</p>

  6

  <p>At this point, remove from heat and whip the egg whites.</p>

  7

  Start adding the syrup very slowly with the mixer running.

  8

  Once all syrup is added, continue beating at medium speed for about 4-5 minutes, until it's warm but still firm.

  9

  Remove from the mixer and quickly add the peanuts.

  10

  Stir rapidly.

  11

  Pour onto a silicone mat dusted with cornstarch (if not available, use parchment paper dusted with cornstarch).

  12

  Complete this step quickly, as it hardens in a few minutes.

  13

  Sprinkle some cornstarch on top and smooth the sides with a spatula, shaping the surface with your fingertips.

  14

  <p>Spread to about 12.6 inches x 9.8 inches (32cm x 25cm), and to make the top smooth, use a rolling pin.</p>

  15

  Chill in the refrigerator until firm, about 1 hour.

  16

  <p>Using a knife, trim the edges to reveal the peanuts.</p>

  17

  <p>If it starts sticking, you can lightly oil a clean knife.</p>

  18

  <p>Cut into 8 strips and then into 3 each (yielding 24 pieces approximately 3 inches x 1.4 inches each or 7,5cm x 3,5 cm).</p>

Observações e Fotos

Tips:

- Valid to: 45 days if stored in a closed container in a dry, well-ventilated place, without exposure to sunlight.