Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Torrone Italian Nut Nougat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 72 reviews

Homemade Torrone is a classic Italian nut nougat confection made by combining honey, sugar, and egg whites to create a soft, chewy texture studded with roasted nuts. This traditional recipe uses wafer paper to keep the sticky nougat intact, resulting in a beautifully light-colored treat flavored with vanilla and lemon zest. Perfect for festive occasions and gifting, this sweet delight balances the natural sweetness of honey with the crunch of toasted almonds, pistachios, hazelnuts, or pecans.

  • Total Time: 8 hours (including cooling and setting time)
  • Yield: 12 servings (approximate, depending on cut size)

Ingredients

Base Ingredients

  • 2 Sheets wafer paper, cut to fit baking pan
  • 12 Ounces honey (about 1 cup), pale acacia honey recommended for light color
  • 1 ⅔ Cups granulated sugar
  • 3 Egg whites, at room temperature
  • 1 Pinch salt
  • 1 Tablespoon vanilla extract (clear for light color)
  • 1 Tablespoon lemon zest
  • 3 Cups nuts (roasted almonds, pistachios, hazelnuts, or pecans)

Instructions

  1. Prepare Nuts and Wafer Paper: Roast your choice of nuts (almonds, pistachios, hazelnuts, or pecans) until fragrant and lightly browned, then set aside. Line your baking pan with the two sheets of wafer paper, cutting them to fit perfectly, to prevent the sticky nougat from adhering to the pan.
  2. Cook Honey and Sugar Mixture: In a heavy-bottomed saucepan, combine the honey and granulated sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the mixture reaches a temperature of approximately 300°F (hard crack stage) on a candy thermometer.
  3. Whip Egg Whites: While the sugar and honey mixture is heating, beat the egg whites with a pinch of salt in a clean bowl using an electric mixer until stiff peaks form.
  4. Combine Hot Syrup with Egg Whites: Slowly and carefully pour the hot honey and sugar syrup into the whipped egg whites while continuing to beat the mixture. This process cooks the egg whites and incorporates air, creating a fluffy and glossy nougat base.
  5. Add Flavorings and Nuts: Gently fold in the vanilla extract, lemon zest, and roasted nuts into the nougat mixture evenly, ensuring all nuts are well coated.
  6. Transfer and Shape Torrone: Immediately pour the nougat onto the wafer paper-lined pan, spreading it evenly with a spatula to the desired thickness. Cover the top with the second sheet of wafer paper and press gently to seal.
  7. Cool and Set: Allow the torrone to cool and set at room temperature for several hours or overnight until it firms up sufficiently to slice.
  8. Slice and Serve: Once fully set, cut the torrone into bars or rectangles using a sharp knife. Store in an airtight container at room temperature.

Notes

  • Use clear vanilla extract and pale acacia honey for a lighter-colored torrone.
  • Ensure egg whites are at room temperature to achieve maximum volume when whipped.
  • Monitor sugar syrup temperature carefully using a candy thermometer to avoid burning.
  • Roast nuts prior to mixing for enhanced flavor and crunch.
  • Handle the hot syrup with care to avoid burns when combining with egg whites.
  • Torrone is best enjoyed within one week for optimal freshness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Confectionery
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/homemade-torrone-italian-nut-nougat-recipe/