Almond Torrone

Instructions

1. First, let’s gather all those ingredients and make sure everything is measured and ready to go. This preparation really helps in keeping the process smooth.
2. Take a heavy saucepan, one that won’t betray you halfway through, and add your sugar, honey, and water. Give it a gentle stir just to combine them.
3. Now, bring this golden mixture to a boil over a medium heat. Get yourself a nice candy thermometer and clip it to the side of the pan. We want this mixture to reach precisely 295°F, so let’s keep an eye on it like a hawk.
4. While you’re keeping an eye on that syrup, let’s work on the egg whites. In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks appear. This is where the charm of your dish lies.
5. Once your syrup has reached the right temperature, slowly pour it over the beaten egg whites, with the mixer running on low. Let’s take our time here—no rush, just a steady pour.
6. As you pour, increase the mixer speed to medium-high and keep whisking until the mixture becomes white, thick, and glossy. This should take about 8-10 minutes. Trust the process.
7. Now, stir in the vanilla extract and our toasted almonds. You’ll want every nut coated in that beautiful nougat.
8. Line a baking dish with parchment or wafer paper. Spread the nougat mixture onto it, smoothing it over to make an even layer. Don’t worry too much about perfection— imperfection has its own charm.
9. Let the torrone rest at room temperature for a few hours until firm. Once set, slice it into pieces with a sharp knife, and serve with a cup of coffee or a friendly chat over the table.