Lemon Almond Nougat (Italian Torrone)

This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds.

2 pieces edible rice paper, (9x13” each)
3 cups sugar
1 cup pure honey
1 cup light corn syrup
1½ cups water
6 large egg whites, room temperature
1 Tbsp. pure vanilla extract
3 cups whole blanched almonds, toasted (1 lb)
3 Tbsp. lemon peel, freshly grated
½ tsp. sea salt

Place 1 piece of rice paper on a 9x13” rimmed (quarter) baking sheet.

Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300-305°F on a candy thermometer, 25-30 minutes.

Meanwhile (when syrup reaches 270°F), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and sea salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.

Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into ¾” wide slices. (Dip knife in water between each cut.) Cut each slice into 1½” long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.

Makes about 96 Pieces.