ADVERTISEMENT
## **Step-by-Step Instructions**
### **Step 1: Prepare the Baking Dish**
1. Line a 9×5-inch loaf pan with parchment paper.
2. If using rice paper, place a sheet at the bottom of the pan.
### **Step 2: Heat the Honey and Sugar**
1. In a heavy-bottomed saucepan over **medium heat**, warm the honey until it starts to bubble.
2. In a separate pan, dissolve the sugar with **2 tablespoons of water** over **low heat** until it reaches **250°F (121°C) on a candy thermometer**.
### **Step 3: Whip the Egg Whites**
1. In a stand mixer, beat the **egg whites and a pinch of salt** until soft peaks form.
2. Slowly pour the hot honey into the egg whites while the mixer is running.
3. Gradually add the hot sugar syrup, mixing continuously until the mixture thickens.
### **Step 4: Add Pistachios & Flavoring**
1. Stir in the **vanilla extract** and **pistachios**.
2. Mix until the nuts are evenly distributed.
### **Step 5: Shape & Cool**
1. Pour the nougat mixture into the prepared pan.
2. Smooth the top with a spatula and cover with another sheet of rice paper (if using).
3. Let it set at **room temperature for at least 4 hours**, or overnight.
### **Step 6: Slice & Enjoy!**
1. Once firm, remove the nougat from the pan.
2. Use a sharp knife to cut it into bite-sized squares or bars.
## **Storage Tips**
– Wrap the pieces in wax paper and store in an **airtight container** at room temperature for up to **2 weeks**.
– Avoid humidity, as it can make the nougat sticky.
## **Final Thoughts**
This **Pistachio Torrone** offers a perfect balance of **sweetness, chewiness, and crunch**, making it an ideal homemade treat. Whether enjoyed with a cup of coffee or gifted during the holidays, this nutty nougat bliss will surely impress.
**Try this recipe and let the nutty magic begin!** 🍯🥜
Would you like any modifications or additional variations? 😊
ADVERTISEMENT
