Lupe Smith's Torrone

 
Butter a large glass oblong dish, c. 12x7x 1 1/2
 
Ingredients:
2c. blanched, toasted almonds
2 egg whites
 
2 cups sugar
1 cup white karo
1/2 cup honey
1/4 cup water
salt
 
In heavy 3 qt. saucepan combine all ingredients but the almonds and the egg whites. Stir over moderate heat until sugar dissolves, then just tip pan from side to side, don't stir. Cook to 255 degrees.
 
Meanwhile (nice to have someone to help), in a very large heavy bowl beat the egg whites to stiff peaks.
 
When the syrup reaches 255 degress, still beating egg whites, pour (slowly) about one cup of hot syrup in a thin stream over the beaten egg whites and continue beating until mixture is stiff.
 
Continue cooking rest of syrup to 315 degrees. Again in a thin stream add to egg whites. Continue beating.
 
Now add to the mixture:
2 tps vanilla
1/4 cup soft butter
 
By now batter should be quite stiff. Add toasted nuts and mix all together. Turn mixture into prepared glass dish. Smooth surface of candy with wet fingers. Chill til firm. Loosen edges and remove all candy to cutting board. Cut into 1 in. squares and wrap individually in wax paper.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at toms@monm.edu.