Torrone

Ingredients list for Torrone

• 3 cups Almonds
• 2 cup Sugar
• ¾ cup Pistachios
• 50 grams Liquid glucose
• 450 grams Honey
• 3 Egg whites
• ½ cup Cranberries dried
• 100 grams White chocolate

Method

1. Heat together the sugar, liquid glucose and one cups of water in a non-stick pan. Bring to a boil and cook till it reaches 150º C on a sugar thermometer.
2. Cook the honey in another non-stick pan till it reaches 120º C on the thermometer.
3. Beat the egg whites till soft peaks. Add the honey and keep beating. Add the sugar syrup and beat for another five minutes.
4. Add the almonds, pistachios and cranberries and fold well.
5. Pour the mixture on a tray and spread evenly. Cover with a baking paper and roll out with a rolling pin to smoothen the top.
6. Place a rectangular tray on top and put a heavy object in it. Leave overnight to set.
7. Melt the chocolate in a microwave. Remove from heat and mix till smooth.
8. Remove the baking paper and spread the melted chocolate over the set nougat. Cover with another baking paper and press. Set aside till chocolate hardens.
9. Cut into bars and serve.