Torrone (honey-nut Nougat)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• edible wafer paper, enough for 2 layers in pan
• 1/3 cup cornstarch
• 3 large egg whites
• 1 cup honey
• 3 cups granulated sugar
• 1/2 cup confectioners' sugar
• 1 cup shelled raw pistachios
• 1 cup blanched almond
• 1 grated orange, zest of
• 1/3 teaspoon fresh ground black pepper

Recipe

• 1 piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. liberally sprinkle a clean surface with cornstarch. pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
• 2 in a medium saucepan, combine honey and granulated sugar. place over medium heat; cook until mixture just begins to simmer, about 4 minutes. clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
• 3 beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. when thermometer registers 315 degrees, remove honey mixture from heat. temperature will rise to 320 degrees. stir until temperature drops to 300 degrees, 1 to 2 minutes. with mixer running, slowly pour honey mixture into egg- mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). beat until mixture thickens and begins to stick to beaters; fold in the nuts, zest and pepper.
• 4 pour mixture onto cornstarch-covered surface; knead about 5-7 turns. stretch and roll to fit pan; place mixture in pan. cover with another layer of wafer paper; let cool on wire rack. cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.