Cooking Classics: Bourbon-Pecan Torrone

Cooking Classics. Microwave Peanut Brittle By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand. Roasted Peanuts Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day entertaining Modern Southern SocialsCooking Classics

The Technique 

Bourbon-Pecan Torrone

Torrone is a traditional Italian candy. Toasted almonds, honey & scents of citrus are the most basic flavor components that can be found in this nougat confection. Nougats can vary in texture & you will find recipes that suggest target temperatures ranging from the high end of the soft crack stage to the low end of the hard crack stage. The technique used in order to prepare Bourbon-Pecan Torrone reminds me of a similar procedure that can be found when making a southern style Classic Divinity. The difference in texture can be attributed to the temperature in which the sugar syrup is cooked. Learn how to make this lovely confection that’s ideal for sharing with friends by following my detailed tutorial & be certain to look to The Essential Guide To Making Homemade Candy for additional pointers before getting started. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style Torrone

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Pecan Torrone
makes 64 pieces

1/4 cup water
2 cups sugar
1/2 cup light corn syrup 
1 Tbsp honey
1/8 tsp kosher salt
2 egg whites, at room temperature
1 Tbsp bourbon
1 tsp lemon zest
1 1/2 cups roasted, lightly salted almonds
1 cup toasted pecan halves, chopped

Cut an 11 x 15-inch piece of parchment paper. Place in a quarter sheet pan measuring 9 x 13-inches. Secure the corners with tape, if necessary. Lightly grease the parchment paper. Cut a 9 x 13-inch piece of parchment paper. Set them aside. Place the water, the sugar, the corn syrup, the honey & the salt in a 3 1/2-quart saucepan. As the mixture comes to a boil, carefully stir it to blend. Do not stir again while over the heat. Bring the sugar mixture to a boil over Medium heat. Attach a candy thermometer to the side of the pan.

Meanwhile, beat the egg whites until stiff peaks form. Stop the mixer, if necessary, if stiff peaks are achieved before the sugar syrup is ready. Cook the sugar syrup until the mixture registers between the soft & hard crack stage, 290 degrees, as the syrup will continue to cook slightly while off of the heat, about 8 to 10 minutes. Remove the saucepan from the heat. With the mixer running on Low speed, carefully & slowly pour all of the hot sugar syrup into the beaten egg whites. The mixture will triple in volume. Add the bourbon & the lemon zest & increase the speed to Medium. Beat until the mixture is bright white, glossy & decreases in volume by half, about 3 minutes. It will have a thickened consistency & be sticky. Fold in the nuts using a lightly greased rubber spatula & quickly turn out onto the prepared pan. Press the mixture into each edge using a small piece of parchment paper for the smoothest finish. Top the surface with the 9 x 13-inch piece of parchment paper & press to compact the mixture. Let stand until completely cool, about 8 hours. 

Remove the top piece of parchment paper. Invert the torrone onto a cutting board & remove the additional piece of paper. Trim the edges using a sharp chef knife & cut the candy into 64 pieces. Lightly dust the surface with powdered sugar. Wrap each piece of torrone in rectangles cut from wax paper. Store at room temperature up to 10 days.

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Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneHow To Make 
Bourbon-Pecan Torrone

Although a classic confection from Italy, Bourbon-Pecan Torrone offers a few southern surprises. Toasted pecans & bourbon add exceptional flavor & crunch to this irresistible treat ideal for giving. Many recipes use a large amount of honey but I find it to be a bit overwhelming. An American candy company produces something similar that is coated in chocolate but it has fewer almonds & a slightly softer texture with a mellow taste. Consider making a batch of torrone for upcoming spring gatherings as it makes an unexpected reception offering for guests.

Baking Tutorials. Old-Fashioned Caramel Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socialsrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When preparing candy, never use a smaller pot than what is called for in the recipe. The ingredients often times will double or triple from their original volume as they begin to cook. A few key pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 1

The Pan Preparation 

A good amount of thought & research went into to this particular part of the procedure as nougat is a sticky mixture when it is ready to be portioned in the pan & left to set though not anymore so than divinity. Rice paper, not to be confused with the type used to prepare spring rolls but more specifically known as wafer paper, is a traditional solution to line the pan & top the torrone. I had originally planned to use it however the only size I could locate from an international market was round & it would have needed to be cut & pieced together to fit the pan I wanted to use. Parchment paper coated with cooking spray was a good solution as only one sheet is needed & it can be pressed into the pan with enough overhang that naturally lines the sides too. An additional bit of parchment paper can be used to press the mixture evenly into the pan. It truly makes the candy more eye appealing as well.

Cut an 11 x 15-inch piece of parchment paper. Place in a quarter sheet pan measuring 9 x 13-inches. Secure the corners with tape, if necessary. Lightly grease the parchment paper. Cut a 9 x 13-inch piece of parchment paper. Set them aside.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 2
 

The Honey, The Pecans, The Almonds, The Bourbon & The Lemon Zest

A smidgen of dark honey provides lovely taste notes. It’s added to the sugar mixture at the beginning of the process. Toast the pecans in a 350 degree oven for 6 minutes or until fragrant. Cool completely & coarsley chop them. Lightly salted & roasted almonds saves a step as they can be added without any extra effort. Measure the bourbon & the lemon zest before any cooking begins so that everything can be added quickly when needed.

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsNo. 3

The Egg White Preparations

When volume is desired, a room temperature egg is going to yield the best result. Allow the eggs to stand about 30 minutes before using. Another point to keep in mind is that there should not be any fat present when whipping egg whites as you will not get the volume required for certain recipe applications. This includes the separating step from the egg yolk as well as the bowl & utensils used to prepare them. Quickly inspect the kitchen tools before using.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style Torrone3a

Beat the egg whites until stiff peaks form. Stop the mixer, if necessary, if stiff peaks are achieved before the sugar syrup is ready. When the whip attachment is lifted from the bowl, the egg whites should maintain a stiff peak that curves slightly but holds its’ shape. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 4

The Sugar Syrup

Place the water, the sugar, the corn syrup, the honey & the salt in a 3 1/2-quart saucepan. As the mixture comes to a boil, carefully stir it to blend. Do not stir again while over the heat. Bring the sugar mixture to a boil over Medium heat. Attach a candy thermometer to the side of the pan.

 Cook the sugar syrup until the mixture registers between the soft & hard crack stage, 290 degrees, as the syrup will continue to cook slightly while off of the heat, about 8 to 10 minutes. Remove the saucepan from the heat.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 5

The Nougat

With the mixer running on Low speed, carefully & slowly pour all of the hot sugar syrup into the beaten egg whites. The mixture will triple in volume. Add the bourbon & the lemon zest & increase the speed to Medium. Beat until the mixture is bright white, glossy & decreases in volume by half, about 3 minutes. It will have a thickened consistency & it will be sticky.

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style Torrone5a

The Additions & The Turning Out

Fold in the nuts using a lightly greased rubber spatula & quickly turn out onto the prepared pan. Press the mixture into each edge using a small piece of parchment paper for the smoothest finish. Top the surface with the 9 x 13-inch piece of parchment paper & press to compact the mixture. Let stand until completely cool, about 8 hours. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 6

The Trimming & Portioning

Remove the top piece of parchment paper. Invert the torrone onto a cutting board & remove the additional piece of paper. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style Torrone6b

Trim the edges using a sharp chef knife. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style Torrone6c

Cut the candy into 64 pieces. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneNo. 7

The Bourbon-Pecan Torrone

Lightly dust the surface with powdered sugar. Wrap each piece of torrone in rectangles cut from wax paper. Store at room temperature up to 10 days.

The Clean Up

Candy making is sticky business. Fill the saucepan with water & place it back on the stove eye. Submerge any utensils used & bring the water to a boil. Any remaining sugar syrup will disintegrate during the process.

The Tune
“Tupelo Honey” Van Morrison

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