Torrone Classico

Preheat your oven to 150°C. Spread the blanched almonds and shelled pistachios on a baking sheet and toast them in the oven for 10-15 minutes, or until lightly golden and fragrant. Keep them warm.

Prepare a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Set aside.

In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the granulated sugar dissolves. Stop stirring once it boils. Cook without stirring until the syrup reaches 145°C on a candy thermometer (hard crack stage).