Torrone

Prepare a rectangular mold (approximately 20x10 cm) by lining it completely with wafer paper, ensuring the paper extends slightly above the edges.

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

In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the granulated sugar dissolves. Continue to cook without stirring until the syrup reaches 145°C on a candy thermometer.