Hello all. I'm planning on making some torrone, a kind of nougat candy, this week. The recipe I have requires sugar and honey to be cooked, but I'm not sure to which stage. I've never made torrone before, but I've made other kinds of candy and I have some (limited) experience in cooking sugar. The recipe asks for the honey to be caramelized over a double-boiler for about an hour until a drop solidifies in cool water and that the sugar is at the proper stage when a drop of syrup dropped onto a plate forms a crunchy white pearl. Can anyone please translate this into temperature stages? Also, I've never heard of caramelizing honey. Anyone have experience with that? Thanks to anyone who replies and happy holidays!