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Pistachio-Cranberry Torrone
Recipe Summary
Yield: Makes about 1 1/2 dozen pieces
Ingredients
Ingredient Checklist
2 pieces edible rice paper, (9 by 13 inches each)
1 cup sugar
1/2 cup honey
3 tablespoons light corn syrup
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups shelled salted pistachios, (about 7 ounces)
1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
1/2 cup dried cranberries
Cook's Notes
Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.
Gallery
Pistachio-Cranberry Torrone
Recipe Summary
Yield: Makes about 1 1/2 dozen pieces
Gallery
Pistachio-Cranberry Torrone
Pistachio-Cranberry Torrone
Pistachio-Cranberry Torrone
Recipe Summary
Yield: Makes about 1 1/2 dozen pieces
Recipe Summary
Yield: Makes about 1 1/2 dozen pieces
Yield: Makes about 1 1/2 dozen pieces
Makes about 1 1/2 dozen pieces
Ingredients
Ingredients
- 2 pieces edible rice paper, (9 by 13 inches each)
- 1 cup sugar
- 1/2 cup honey
- 3 tablespoons light corn syrup
- 2 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shelled salted pistachios, (about 7 ounces)
- 1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
- 1/2 cup dried cranberries
Directions
Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.
Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.
Cook's Notes
Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.
Cook’s Notes
Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.
Reviews (8)
Add Rating & Review
52 Ratings
5 star values:
12
4 star values:
9
3 star values:
22
2 star values:
7
1 star values:
2
Reviews (8)
Add Rating & Review
52 Ratings
5 star values:
12
4 star values:
9
3 star values:
22
2 star values:
7
1 star values:
2
Add Rating & Review
52 Ratings
5 star values:
12
4 star values:
9
3 star values:
22
2 star values:
7
1 star values:
2
52 Ratings
5 star values:
12
4 star values:
9
3 star values:
22
2 star values:
7
1 star values:
2
52 Ratings
5 star values:
12
4 star values:
9
3 star values:
22
2 star values:
7
1 star values:
2
- 5 star values:
- 12
- 4 star values:
- 9
- 3 star values:
- 22
- 2 star values:
- 7
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
11/25/2013
too soft too soft I even put it in the fridge so I can cut it but it's too soft
Martha Stewart Member
Rating: Unrated
12/17/2012
300 degrees is way too hot for the sugar. Ours burned and broke our ceramic bowl . I consulted another candy book and they recommended only bringing it up to 263 degrees and adding some of the hot sugar mix to the egg whites at 230.
Martha Stewart Member
Rating: Unrated
12/09/2012
I made this...everything seemed to go correctly except it didn't set, and the rice paper was hard. So was I supposed to prepare the rice paper? If so, Why didn't it say so?
Martha Stewart Member
Rating: Unrated
08/03/2012
Stunning Recipe x
Martha Stewart Member
Rating: Unrated
12/13/2007
This is a really great recipe. I added eliminated the coconut, added almonds, and about 1-1.5 teaspoons each of orange and lemon zest. Only problem is that it really doesn't fill a 9x13 pan. 9x9 is more appropriate.
Martha Stewart Member
Rating: Unrated
11/25/2013
too soft too soft I even put it in the fridge so I can cut it but it's too soft
Rating: Unrated
Rating: Unrated
12/17/2012
300 degrees is way too hot for the sugar. Ours burned and broke our ceramic bowl . I consulted another candy book and they recommended only bringing it up to 263 degrees and adding some of the hot sugar mix to the egg whites at 230.
Rating: Unrated
12/09/2012
I made this...everything seemed to go correctly except it didn't set, and the rice paper was hard. So was I supposed to prepare the rice paper? If so, Why didn't it say so?
Rating: Unrated
08/03/2012
Stunning Recipe x
Rating: Unrated
12/13/2007
This is a really great recipe. I added eliminated the coconut, added almonds, and about 1-1.5 teaspoons each of orange and lemon zest. Only problem is that it really doesn't fill a 9x13 pan. 9x9 is more appropriate.
All Reviews for Pistachio-Cranberry Torrone
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pistachio-Cranberry Torrone
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
