Combine the sugar and corn syrup in a deep pan and stir with a metal spoon until the mixture looks like wet sand. Place over low heat and allow to caramelize, stirring occasionally. In another pan, heat the honey until bubbles form around the edges and set aside. When the sugar has caramelized, pour the honey into the caramel and remove the pan from the heat (avert your face, because the sugar may splatter). Insert a candy thermometer, return the pan to the heat, and cook until the syrup reaches the soft-ball stage, 240 degrees.
While the sugar is cooking, begin whipping the egg whites on medium speed, in a heavy-duty mixer fitted with the whip, until they hold a firm peak. If the egg whites are beginning to become firm before the syrup is ready, add
Remove the torrone from the water bath and stir in the almonds and hazelnuts. Line the bottom of a jelly roll pan with 2 sheets of the edible wafer paper and spread the torrone about
© 1990 Nick Malgieri. All rights reserved.