Instructions

• Preheat oven to 350°F (177°C). Spray an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides of the pan with the edible wafer papers, trimming pieces as needed so the wafer paper fits flush; set the prepared pan aside.
• Fit a stand mixer with the whisk attachment. Add the 3 egg whites and 1/4 teaspoon cream of tartar to the mixer bowl and set the mixer next to the stove.
• Put the 1/2 cup honey in a medium saucepan. Add the 2 cups granulated sugar and 1/8 teaspoon salt into the center of the pan on top of the honey (do not stir). Place a candy thermometer in the pan so it registers the syrup temperature.
• Cook over medium heat without stirring until the honey starts to boil around the edges of the pan, about 5 minutes.
• Reduce the heat to medium–low. Gently swirl the pan occasionally (do not stir) and continue cooking until the sugar is dissolved, the syrup is dark amber in color, and the thermometer reaches 320°F (160°C), about 8–12 minutes from when you reduced the heat. Remove the pan from the heat and let the large bubbles subside for about 30 seconds.
• When the syrup thermometer reaches about 270°F (132°C), start whipping the egg whites: turn the mixer to medium–low and whisk until foamy, about 1 minute. Increase speed to medium–high and whip until soft peaks form, about 2–3 more minutes.
• Reduce the mixer speed to low. With the mixer running, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the whipped egg whites (avoid pouring directly onto the whisk). Mix until the syrup is fully incorporated.
• Increase the mixer speed to medium and whip, stopping twice to scrape down the sides of the bowl, until the mixture is very pale, thick, and stiff, about 10–12 minutes.
• While the mixture is whipping, spread the 3 cups (375 g) whole blanched almonds in a single layer on a rimmed baking sheet and toast in the preheated 350°F oven until warm and just barely fragrant, about 5 minutes. Remove the almonds from the oven and leave them on the baking sheet to keep warm.
• Reduce the mixer speed to low and add the warm almonds and 1 teaspoon vanilla extract to the torrone mixture. Mix briefly until the almonds and vanilla are evenly distributed.
• Working quickly, spray a rubber spatula with nonstick spray (or oil lightly) and scrape the torrone mixture evenly into the prepared, wafer-lined pan. Smooth the top. Cover the surface of the torrone with a single piece of edible wafer paper trimmed to fit.
• Place a sheet of parchment paper over the wafer paper and press firmly and evenly with another 8-inch square pan (or a flat, heavy object) to compact the candy and remove air pockets. Let the pan cool to room temperature, about 1 hour, then refrigerate until very firm, about 2 hours.
• Remove the top parchment. Use a paring knife to trim any excess wafer paper from the edges, then invert the pan onto a cutting board and turn the torrone out. Cut into pieces about 1 x 2 inches.
• Store the torrone in an airtight container at room temperature or refrigerated for up to 2 weeks, placing parchment between layers to prevent sticking.