Torrone

Directions

1. 1
   Line an 8-inch-square baking pan with 1 sheet of the edible rice paper, extending the paper up the sides of the pan; set aside.
2. 2
   In a 3-quart heavy-bottomed saucepan over medium heat, cook the corn syrup, honey, sugar, and the water until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
3. 3
   Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
4. 4
   Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 290F on the thermometer (about 15 minutes).
5. 5
   Brush down the sides of the pan with a pastry brush dipped in water two more times during the cooking process.
6. 6
   While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy.
7. 7
   Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
8. 8
   Remove the pan with the sugar syrup from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
9. 9
   With the mixer speed at medium, slowly pour the sugar syrup into the egg whites, being careful not to drip the syrup down the sides of the bowl.
10. 10
    Increase the mixer speed to high and beat until the mixture is stiff (about 5 minutes).
11. 11
    Blend in the vanilla and all the nuts.
12. 12
    Turn the mixture into the paper-lined pan, spreading it out smoothly and evenly into the corners of the pan.
13. 13
    Place another sheet of rice paper on top of the candy.
14. 14
    Place a cutting board or plate on top of the rice paper and weight it with a heavy item, such as a heavy pan.
15. 15
    Let the torrone set for 12 hours at room temperature.
16. 16
    With a sharp, thin-bladed knife, release the edges of the candy from the pan.
17. 17
    Invert the candy onto a cutting board, then reinvert so the top side is facing up.
18. 18
    With a serrated knife, cut the candy into 1-inch squares.
19. 19
    Between sheets of waxed paper in a tightly covered container, the candy will keep for 1 week at room temperature or 3 weeks in the refrigerator.
20. 20
    The torrone is best served at room temperature.
21. 21
    Substitute walnuts or cashews for the almonds and hazelnuts.