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                                                                  This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

                                                                  Ingredients
                                                                  • Yes No 2 piece edible rice paper
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 cup almond
                                                                  • Yes No 3 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
                                                                  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
                                                                  • Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
                                                                  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 96pieces
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                                                                  • Yes No
                                                                    bake
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                                                                    cook
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                                                                    simmer
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                                                                    pour
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                                                                    spread
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                                                                    cover
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                                                                    dip
                                                                    Supplies:
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                                                                    paper

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