Torrone Morbido Soft Nougat

Instructions

1. Begin by lining a baking pan with parchment paper, making sure to leave some overhang for easy removal later.

2. In a medium saucepan, combine the honey and granulated sugar over medium heat. Stir continuously until the sugar has completely dissolved and the mixture starts bubbling.

3. In a separate large mixing bowl, using a handheld mixer or stand mixer, whip the egg whites until stiff peaks form. This will take about 5-7 minutes.

4. Slowly pour the hot honey mixture into the whipped egg whites in a steady stream, while continuing to mix on low speed. Be cautious as the mixture will be hot.

5. Increase the mixer speed to high and continue beating the mixture until it becomes thick, glossy, and holds its shape. This process may take around 10-15 minutes.

6. Stir in the toasted almonds, vanilla extract, and a pinch of salt, ensuring they are evenly distributed throughout the mixture.

7. Pour the nougat mixture into the prepared baking pan, using an offset spatula to smooth the top.

8. Allow the Torrone Morbido to cool at room temperature for at least 4-6 hours, or preferably overnight, until set.

9. Once the nougat has set, lift it out of the pan using the overhanging parchment paper, and place it on a cutting board.

10. Using a sharp knife, slice the Torrone Morbido into bars or squares. For a festive touch, you can wrap individual pieces in parchment paper or cellophane and tie with a ribbon.