Pistachio-Cranberry Torrone

Ingredients

• 2 pieces you will also need: parchment paper (9 by 13 inches each)
• 1 cup sugar 
• 0.5 cup honey 
• 3 tablespoons plus light
• 2 large egg whites room temperature
• 1 teaspoon vanilla extract pure
• 7 ounces pistachios salted shelled
• 4 ounces coconut shredded unsweetened finely
• 0.5 cup cranberries dried

Equipment

• bowl
• baking sheet
• sauce pan
• knife
• whisk
• wire rack
• hand mixer
• cutting board
• candy thermometer

Directions

1. Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
2. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high.
3. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
4. Working quickly, spread mixture into prepared dish.
5. Place another sheet of rice paper on top; press down to flatten and spread evenly.
6. Let cool on wire rack at least 3 hours, or overnight.
7. Cut around edges of torrone to loosen.
8. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.