Scotch Whisky Tourron Recipe

Toast almonds and pistachios

Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Add pistachios for the last 4–5 minutes so they warm and develop color but don’t overbrown. Remove from oven and let cool completely. Once cool, coarsely chop the pistachios and, if using whole almonds, coarsely chop or pulse some almonds leaving a mix of coarse pieces and some finer meal. Measure out 1.5 cups of ground/toasted almonds.

Prepare two 8x4-inch pieces of rice paper or line a small loaf pan with parchment; brush lightly with softened butter to prevent sticking. Have remaining rice paper/parchment ready for top layer.

In a small saucepan combine the Scotch whisky and honey. Warm gently over low heat for 2–3 minutes to blend flavors and slightly reduce (do not boil — alcohol will evaporate and you want only a mild reduction). Remove from heat and let cool to lukewarm. This honey-Scotch mix will infuse the nougat with whisky flavor.

Cook sugar syrup

In a medium heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Clip a candy thermometer to the pan and bring mixture to a boil over medium-high heat without stirring. When it reaches 250°F (120°C) (soft-ball stage), reduce heat to maintain temperature.

Whip egg whites

While syrup heats, place the 3 room-temperature egg whites and 1/4 tsp salt in a clean mixing bowl. Using a stand mixer or hand mixer, whip the whites to stiff glossy peaks.

Combine syrup and whites

With the mixer running on low, slowly and carefully pour the hot sugar syrup in a thin steady stream into the whipped egg whites (aim near the beaters). Continue beating until mixture is thick, glossy and begins to cool slightly (about 3–4 minutes).

Flavor and fold nuts

Stir the vanilla into the nougat base, then add the cooled honey-Scotch mixture and fold gently but thoroughly to distribute. Immediately fold in the toasted ground almonds, chopped pistachios, and candied orange zest (if using) until evenly incorporated. The nougat will be sticky and dense — work relatively quickly.

Spoon the nougat onto the prepared rice paper or parchment in the lined loaf pan, smoothing the top with a lightly buttered spatula to an even thickness (about 1 inch / 2.5 cm). Place a second sheet of rice paper or parchment on top and press gently with a second loaf pan or a flat board wrapped in foil to compact and even the nougat. Allow to cool and set at room temperature for at least 3–4 hours, or refrigerate for 1–2 hours to speed firming (do not freeze).

Once firm, remove from pan, peel off the top rice paper/parchment and cut the block into 12 even slices or bars using a sharp knife (wipe blade between cuts). If desired, dust lightly with powdered sugar to finish. Wrap individually in parchment for gift-giving or store in an airtight container at cool room temperature for up to 2 weeks (refrigerate in warm climates).