Pistachio Honey Torrone

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 24
• 1/3 cup cornstarch
• 3 large egg whites
• 1 cup honey
• 3 cups granulated sugar
• 1/2 cup confectioners' sugar
• 2 cups pistachios
• 2 sheets rice paper (edible wafer paper)

Recipe

• 1 piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. liberally sprinkle a clean surface with cornstarch. pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
• 2 in a medium saucepan, combine honey and granulated sugar. place over medium heat; cook until mixture just begins to simmer, about 4 minutes. clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
• 3 beat whites until stiff peaks form; add confectioners’ sugar, and beat until combined. when thermometer registers 315°, remove honey mixture from heat. temperature will rise to 320°. stir until temperature drops to 300°, 1 to 2 minutes. with mixer running, slowly pour honey mixture into egg- mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). beat until mixture thickens and begins to stick to beaters; fold in the nuts.
• 4 pour mixture onto cornstarch-covered surface; knead about 5 turns. stretch and roll to fit pan; place mixture in pan. cover with another layer of wafer paper; let cool on wire rack. cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.