31 March 2012

TORRONE

Ingredients:
220 grams honey
180 grams sugar
50 ml water
1 large egg white
100 grams salted peanuts
100 grams unsalted peanuts


In a heavy – duty saucepan mix honey, sugar and water, and, cooking on medium high heat, bring it to a boil and let it boil until it reaches 140˚C (about 280˚F). If you are cooking this without a candy thermometer, cook it for about 12 – 15 minutes (mine took exactly 13 minutes) and check if it's ready by pouring a little bit of syrup into a glass of ice cold water, it should form a little ball with fragile edges. In a large bowl, beat the egg white with a pinch of salt until stiff peaks form, then pour the syrup in, in a steady flow, not all at once.
Continue beating until it cools down a bit (it will take about 10 minutes), then fold in roughly chopped peanuts (hazelnuts, almonds, whatever you like) and pour it all out on a cookie sheet lined with parchment paper and lightly dusted with icing sugar. Form a loaf and let it sit at room temperature for a few hours, until the surface is dry to the touch and you can cut it. Original.