Torrone Recipe
Italian · Dessert · 40 min total
Torrone is a classic Italian nougat confection made with honey, sugar, egg whites, and toasted nuts. This recipe yields a soft, chewy version studded with almonds and pistachios.
15
min prep
min prep
25
min cook
min cook
24
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 1 cup honey
- 1 cup granulated sugar
- 2 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups whole almonds, toasted
- 1/2 cup shelled pistachios, toasted
- 2 sheets edible rice paper (optional)
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. If using rice paper, place one sheet on the bottom.
- In a medium saucepan, combine honey and sugar. Cook over medium heat, stirring occasionally, until mixture reaches 250°F (hard-ball stage) on a candy thermometer.
- While the syrup cooks, in a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until stiff peaks form.
- When the syrup reaches 250°F, remove from heat. With mixer running on low, slowly pour the hot syrup into the egg whites. Increase speed to medium-high and beat until mixture is thick, glossy, and holds its shape, about 5-7 minutes.
- Beat in vanilla extract. Fold in toasted almonds and pistachios until evenly distributed.
- Spread the nougat mixture into the prepared pan. If using, place second rice paper sheet on top. Press gently to even out.
- Let cool completely at room temperature, about 2 hours, until set. Lift out of pan using parchment overhang. Cut into 24 pieces with a sharp knife.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- For a firmer torrone, cook the syrup to 260°F.
- Wrap individual pieces in wax paper for gift-giving.
- Substitute hazelnuts or walnuts for almonds if desired.
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