Sep 11, 2013

Nougat - Torroncino

      English / Italiano
(Recipe adapted from: Ricetta adattata da: Betty Bossi)

Country fairs in Switzerland are famous for their candies, sweets and treats and nougat is one of them. 
It's a bit time consuming (you'll need about 50 minutes) and you have to include a 20-minute stirring time (if you stop, it burns!), but the reward you get makes every muscle-ache totally worth it ;-)
It was sooo good that I could not keep it all for myself and my family: I had to run next door and share this "honeyed treasure" with a friend of mine (I think I'm getting famous for my "evening/late night food delivery"!)  ;-)


In Svizzera, le fiere stagionali sono famose per i loro dolciumi, caramelle e leccornie e il torrone è una delle loro specialità.
Preparalo a casa è stato più semplice di quanto pensassi: è pronto in circa 50 minuti, 20 dei quali sono dedicati ad un continuo mescolare: se ci si ferma, purtroppo brucia. Comunque la ricompensa che otterrete vi farà dimenticare ogni sospiro e sbirciatina all’orologio!

E’ venuto così buono che sono corsa a condividere questo “tesoro mieloso” con una mia amica (l’amica della porta accanto ;-)  ). Ormai son diventata famosa per le mie consegne serali/notturne di bontà appena preparate.

Ingredients for a baking pan of about 24x20cm
2 fresh egg whites
1 pinch salt
1 tablespoon sugar

300 g acacia honey
150 g of sugar
150 g hazelnuts, coarsely chopped and roasted
150 g of blanched almond, chopped and roasted
If you wish, Wafers (like holy bread) for the top & bottom

Directions:
Line a baking pan with parchment paper and wafers.
Roast the chopped hazelnut and almond in the oven (picture 1): 175°C for about 10-15 minutes or until golden brown. Watch them carefully.
Beat the egg whites with the salt until stiff, then gradually add in the sugar and continue to beat until the meringue shines. Set apart (picture 3)
In the meantime, pour the honey into a large and heavy saucepan and bring to a boil over medium heat and let simmer for 10 minutes (picture 2).
Lower the temperature to low, add the sugar and whisk until the sugar has dissolved, then add the egg whites and mix well (picture 4 & 5).
Cook for about 20 minutes on low heat constantly stirring (picture 6).
Add the nuts (picture 7), stir well and immediately pour the nougat into the baking pan, and spread it out, 1.5 cm thick. Cover with more wafers.
Once cool, cut the nougat in stripes or cubes (picture 8).
Store in an airtight container and eat within two weeks.


Ingredienti per una teglia di circa 24x20cm
2 albumi freschi
1 pizzico di sale
1 cucchiaio di zucchero

300 g di miele di acacia
150 g di zucchero
150 g di nocciole, tritate grossolanamente e tostate
150 g di mandorle sbucciate, tritate e tostate
Se desiderate, wafers (tipo ostia) per la parte superiore e inferiore

Procedimento:
Foderare una teglia con carta da forno e wafer.
Tostare le nocciole e le mandorle nel forno a 175°C per circa 10-15 minuti o fino a doratura (fate attenzione perché si bruciano in un attimo) (foto 1).
Montare a neve gli albumi con il sale, poi aggiungere gradualmente lo zucchero e continuare a sbattere finché non risulti una meringa lucida. Metter da parte (foto 3).
Nel frattempo, versare il miele in una grande casseruola, portare a ebollizione a fuoco medio e cuocere per 10 minuti (foto 2).
Abbassare la fiamma, aggiungere lo zucchero e mescolare bene per farlo sciogliere completamente. Quindi aggiungere gli albumi e mescolare bene (foto 4 e 5).
Mescolando continuamente, cuocere per circa 20 minuti a fiamma bassa (foto 6). 
Aggiungere le noci (foto 7), mescolare bene, versare immediatamente il torroncino nella teglia e stenderlo allo spessore di 1,5 cm. Coprire con altri wafers (ostie).
Una volta raffreddato, tagliare a cubetti o rettangolini (foto 8).
Conservare in un contenitore ermetico e consumare entro due settimane.


I've submitted this recipe to: 
Made with Love Mondays, hosted by Javelin Warrior


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6 comments:

  1. Replies
    1. A great yummy present to include in your Xmas Cookie box ;-)

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  2. What a wonderful idea - homemade nougat! I love nougat bars and it's never occurred to me to try to make my own... Simply delicious :D

    ReplyDelete
    Replies
    1. Hi Mark,
      It's difficult not to love nougat once you've tasted it ;-)
      Let me know if you make some and how it turned out.
      Ciao

      Delete
  3. Hi have always wondered how Nougat was made now you have shown exactly thanks a lot! One query what does the wafer look like? If I cant get it in my country are there any substitutes please?
    Thanks in advance, Mrs Singh

    ReplyDelete
    Replies
    1. Dear Mrs Singh,
      Many thanks for your lovely message.
      The "Oblaten wafers" I've used are made in Germany.
      They are very thin, made of wheat flour and starch (you can see a pic here: http://www.rezeptewiki.org/wiki/Zutat:Oblate) .
      This company ships them overseas: http://www.kuechle.de/
      The wafers are not mandatory to make nougat; if you cannot find them in your country, try making nougat without them.
      Hope I could help you.
      Best regards,
      Carola

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