Ingredients
- 2 cups shelled pistachios (unsalted)
- 1 ½ cups granulated sugar
- 1 cup honey
- 2 large egg whites
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups light corn syrup
- ¼ cup water
- Edible wafer paper (optional, for lining)
Instructions
- Prepare the Pan
- Line an 8×8-inch baking dish with parchment paper or edible wafer paper.
- Toast the Pistachios
- Lightly toast the pistachios in a dry pan over low heat for 3-4 minutes. Set aside.
- Make the Syrup
- In a saucepan, combine sugar, corn syrup, honey, and water.
- Heat over medium heat until it reaches 300°F (hard crack stage) on a candy thermometer.
- Whip the Egg Whites
- In a stand mixer, beat the egg whites with salt until soft peaks form.
- Combine the Mixture
- Slowly pour the hot syrup into the egg whites while whisking continuously.
- Add vanilla extract and continue beating for 5-7 minutes until thick.
- Add the Pistachios
- Fold in the toasted pistachios until evenly distributed.
- Set and Cool
- Transfer the mixture into the prepared pan, smoothing the top.
- Let it cool at room temperature for 4-6 hours or until firm.
- Cut and Serve
- Once set, cut into small squares or bars.
- Store in an airtight container at room temperature.
Enjoy your homemade Pistachio Torrone—a perfect blend of chewy nougat and crunchy nuts! 🍬✨