Torone

Directions

• Prepare the Mold - Line a baking dish with edible rice paper. Ensure the paper covers the entire base.
• Melt Honey and Sugar - In a saucepan, combine honey, sugar, and water. Heat gently over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat slightly and allow the mixture to reach 240°F (soft ball stage) on a candy thermometer.
• Beat Egg Whites - While the syrup is cooking, whisk the egg whites with a pinch of salt in a stand mixer or with a hand mixer until soft peaks form.
• Incorporate the Syrup - Once the syrup reaches 240°F, slowly pour it into the whipped egg whites while continuing to beat on low speed. Gradually increase to high speed and mix until the mixture thickens and becomes glossy.
• Add Nuts and Flavor - Fold in the toasted nuts and vanilla extract using a spatula, ensuring the nuts are evenly distributed.
• Pour and Spread - Quickly transfer the mixture to the prepared baking dish, spreading it evenly. Top with another sheet of edible rice paper.
• Set and Slice - Allow the Torone to set at room temperature for 4–6 hours or overnight. Once firm, remove it from the dish and slice it into small, rectangular pieces.