SOFT TORRONE: ITALIAN CHRISTMAS NOUGAT CANDY

Lightly oil the pan and line the bottom and the sides with wafer paper, previously trimmed to fit.

Turn oven to 360°F (180°C). Place hazelnuts, almonds and pistachios on a baking tray and bake until toasted (about 15 minutes). Open the oven door to release a good amount of heat and then close it again (the toasted nuts need to be hot when they're added to the final mixture)

Combine 200 g sugar with water and glucose in a small pot and place over heat, to make the syrup. (You'll eventually have to bring it to 291°F/144°C).

In the meanwhile, pour honey into another small pot and place over stove, without turning the heat on.

Using a stand mixer, start whipping egg whites, and then add 17 g of sugar. Leave the mixer on as you proceed to the next steps.

When the syrup (sugar/water/glucose) has reached a temperature of 240°F (116°C), turn on the heat under the pot containing the honey. When the honey registers 255°F (124°C), pour it into the bowl containing the egg whites as the mixer is whipping.

By the time you have poured the honey into the egg whites mixture, the syrup should have reached 291°F (144°C). Pour it immediately into the stand mixer bowl while it's whipping. When it's all blended, turn mixer off.

[Execute the following steps very quickly as the torrone will harden fast]Take toasted nuts out the oven and add them into the mixing bowl while they're hot. Mix the mass using a wooden spoon for few seconds. Pour immediately into your pan lined with wafer paper. Using a spatula lightly greased with oil, distribute the mixture evenly across the pan. The ideal height of the torrone is about 1 inch. On top add another layer of wafer paper and use another tray to push down and ensure an even surface.

Let cool completely. You could glaze with melted dark chocolate if you like. To serve, cut into small bars.