Description
This Traditional Italian Torrone recipe creates a soft, white nougat packed with toasted almonds and pistachios, sweetened with honey and sugar, and flavored with vanilla or citrus zest. A classic confection perfect for sharing or gifting during the holidays, combining delicate textures and rich nutty flavors.
Ingredients
Scale
Sweeteners and Syrups
- 1 cup (340g) honey
- 1 cup (200g) sugar
- ¼ cup (60ml) water
Egg Whites
- 2 egg whites
Nuts
- 1 cup (100g) toasted almonds
- 1 cup (100g) toasted pistachios or mixed nuts
Flavors
- 1 tsp vanilla extract or citrus zest
Instructions
- Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the almonds or mixed nuts evenly on a baking sheet and toast them for 8-10 minutes until golden and fragrant. Remove from the oven and set aside to cool.
- Cook the Honey: Pour the honey into a saucepan and heat it gently. Using a candy thermometer, bring the honey to 250°F (120°C). This process concentrates the honey’s sweetness and prepares it for the nougat base.
- Prepare the Sugar Syrup: In another saucepan, combine sugar and water. Heat the mixture to 300°F (150°C) while stirring occasionally to ensure the sugar dissolves completely. This syrup will help give the torrone its soft yet chewy texture.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites until they reach soft peaks. Gradually pour the hot honey into the egg whites while continuing to whip to combine and stabilize the mixture.
- Mix: Slowly pour in the hot sugar syrup into the whipped egg whites and honey mixture, folding it gently. Then add the toasted nuts and the vanilla extract or citrus zest, mixing thoroughly to evenly distribute all ingredients.
- Shape: Line a dish with parchment paper. Pour the nougat mixture onto the paper and spread it out evenly, pressing down gently to compact it. Allow the torrone to set at room temperature for about 4 hours until firm and sliceable.
- Slice and Serve: Once set, carefully remove the torrone from the dish and slice it into squares or rectangles. Serve immediately or store in an airtight container for later enjoyment.
Notes
- Make sure to use a candy thermometer for accurate temperature readings, which are critical for the perfect consistency.
- Toast nuts just before mixing to keep them fresh and full of flavor.
- Use room temperature egg whites to achieve optimal volume when whipped.
- You can substitute nuts according to preference, such as hazelnuts or walnuts, but keep the total quantity the same.
- Store the finished torrone in a cool, dry place away from moisture to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Torrone, Italian nougat, soft nougat, holiday sweets, honey nougat, nutty dessert
