Italian Torrone Nougat (Print Version)

# Ingredients:

01 - 200g granulated sugar
02 - 340g natural honey
03 - 60ml plain water
04 - 2 egg whites, whipped
05 - 100g roasted pistachios or other nuts
06 - 100g roasted almonds
07 - 1 tsp of citrus zest or vanilla essence

# Instructions:

01 - Set your oven to 175°C and pop the nuts on a tray. Toast them for 8-10 minutes.
02 - Pour honey into a pot and heat it gently until it hits 120°C.
03 - Mix water and sugar together in a pan. Boil until it reaches 150°C.
04 - Whip the egg whites until they get fluffy. Slowly drizzle in the warm honey while mixing.
05 - Stir in the sugar syrup, toss in those toasted nuts, and finish with vanilla or zest.
06 - Spread the mix evenly into a dish lined with parchment paper. Leave to firm up for 4 hours.
07 - Cut it into pieces with a sharp knife. Store or enjoy right away.

# Notes:

01 - Mixing different nuts adds a richer taste.
02 - Try adding cocoa or cinnamon for a little variety.
03 - Keep it sealed tight to stop it from going stale.

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