This sweet is a very famous international dessert, in many different countries you can find this chewy, soft and incredible candy. That sweet was appeared in the Iran and Turkey and called Natif or Luka, in Italy where it is known as Torrone, in Iraq (Mann al-Sama, which translates into -from heaven-), in Syria and Jordan (Nougat), in Greece (Mandolato or Mandola), in Malta (Qubbajd), and Nougat in southern France, Torrone, Mandorlato or even Cupeta.
To make a great perfect homemade Nougat (Italian Torrone) you need a plan as this recipe required perfect timing. You need to read throughout this recipe carefully before you start in order to make the perfect, fluffy, vanilla Nougat candy.
Traditionally vanilla and lemon or orange zest is added as in this recipe, however you can add your preferred flavor and I personally love it more with ground cardamom. You can also use corn syrup instead of honey in this recipe.
Ingredients:
Make about 40 (1-inch) square pieces
(Step1) Ingredients:
2 large egg whites, at room temperature
pinch salt
2 Tbsp granulated sugar
(Step2) Ingredients:
1 1/3 cup granulated sugar
1 1/3 cups honey
2 cups whole almonds
1 cup shelled pistachios
1/2 tsp vanilla extract
cornstarch, for dusting
Choose your favorite flavor for the nougat :
1 tsp Cardamom ( add it to the nuts bowl before you pour them to the nougat mixture)
OR
1 tsp Lemon zest, or Orange zest ( add it to the nuts bowl before you pour them to the nougat mixture)
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