Pistachio-Cranberry Torrone

(from Martha Stewart Living)

edible rice paper (a.k.a. wafer paper)--enough to line a 9" X 13" pan, twice *
1 cup sugar
½ cup honey
3 Tbl. light corn syrup
2 large egg whites, room temperature
1 tsp. pure vanilla extract
1-½ cups shelled salted pistachios (about 7 ounces)
½ cup dried cranberries

Place one layer of rice paper in a 9" X 13" 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° F. 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, and cranberries.

Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly (it may be very stiff--try dumping it on the counter and flattening the lumps with a rolling pin). 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 into 3/4-inch squares. Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

* Look for rice paper, also called wafer paper, at places that sell cake decorating supplies. You can order it online from SugarCraft. This isn't the same rice paper they sell at Asian markets and use to wrap spring rolls (it's not even really made with rice, but potato starch).

 

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