Matcha Torrone
This tasty torrone is created using a combination of toasted almonds, egg whites, honey, and Florida Crystals® Raw Organic Cane Sugar.
Organic Raw Cane Sugar
Florida Crystals® Organic Raw Cane Sugar is made from pure sun-sweetened sugar cane. We are the only source for organic cane sugar grown and harvested in the USA, produced in accordance with the USDA's National Organic Program.
Liquid Organic Raw Cane Sugar
Florida Crystals® Liquid Organic Raw Cane Sugar is perfect for sweetening your favorite beverages, as well as for use in recipes. The velvety-smooth liquid sugar blends instantly for an even sweetness, every time.
Matcha Torrone
- 1/2 cup pistachio nuts, shelled 1/2 cup pistachio nuts, shelled
- ¼ cup water ¼ cup water
- 1 cup Florida Crystals® Liquid Organic Raw Cane Sugar 1 cup Florida Crystals® Liquid Organic Raw Cane Sugar
- 1 cup Florida Crystals® Organic Raw Cane Sugar 1 cup Florida Crystals® Organic Raw Cane Sugar
- 2 large egg whites, room temperature 2 large egg whites, room temperature
- 1 teaspoon vanilla extract 1 teaspoon vanilla extract
- 1 teaspoon matcha powder 1 teaspoon matcha powder
- ¼ cup dried cherries, chopped ¼ cup dried cherries, chopped
Instructions
Preheat oven to 375 F.
Spread nuts out onto a baking sheet lined with parchment and roast for about 5 minutes, shaking the pan occasionally to make sure they brown evenly.
Spray an 8” X 8” pan with cooking spray and line it with parchment paper. Spray the paper. Spray a rubber spatula and a second piece of parchment.
Combine the water, liquid sugar and granulated sugar together in a medium saucepot and heat over medium high heat, stirring until dissolved and mixture comes to a boil. Brush down any sugar crystals with a wet pastry brush, if necessary.
Insert candy thermometer into pot and gently boil, undisturbed, until temperature reaches 280 F. or the “soft crack stage”, about 5-7 minutes.
While sugar syrup is boiling, beat the egg whites in a stand mixture with whip attachment to stiff peaks.
Very slowly pour the hot sugar syrup over the egg whites in a stream, while mixer is running on medium high speed. Add vanilla and matcha powder and continue to beat for 7 minutes until thickened and cooled.
While nougat is mixing, briefly pulse pistachios in a small food processor until chopped or chop by hand.
Reduce speed on mixer to lowest speed and quickly mix in nuts and cherries.
Use the greased spatula to release nougat clinging to the whip attachment and then quickly spread the nougat into the prepared pan. Use the greased piece of parchment to press and smooth the nougat.
Allow nougat to set at room temperature at least 8 hours or overnight, covered, before removing from pan.
Slice or cut into squares to serve. Nougat pieces store best in individual paper cups or separated from each other with parchment. Store dry and covered for up to 2 weeks.
Holiday Recipes
Edible Holiday Ornaments
This holiday season, fill your home with joy, your heart with love and your tree with some delicious Florida Crystals® Raw Cane Sugar edible ornaments!