Serious Eats: Recipes

Classic European Nougat

[Photograph: Rachel Been]

At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip to Italy—I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like.

Reprinted with permission from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. Copyright © 2012. Published by Workman Publishing. Available wherever books are sold. All rights reserved.

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