Traditional Italian Torrone
A delightful soft white nougat infused with the flavors of toasted nuts, perfect for special occasions or indulgent afternoons.
Servings: 12 pieces
Calories: 140kcal
Ingredients
For the nougat
- 1 cup honey Natural sweetness and floral notes.
- 1 cup sugar Adds sweetness and chewy texture.
- 1/4 cup water Combines with sugar to form syrup.
- 2 large egg whites Aerates the mixture for lightness.
- 1 cup toasted almonds Provides depth in flavor.
- 1 cup toasted pistachios or mixed nuts Adds color and taste.
- 1 teaspoon vanilla extract or citrus zest Enhances flavor with warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the almonds and pistachios on a baking sheet and toast them for about 8–10 minutes, stirring occasionally.
- In a medium saucepan, gently heat the honey over medium heat until it reaches a temperature of 250°F (120°C).
- In a separate saucepan, combine 1 cup of sugar with 1/4 cup of water. Heat until it reaches 300°F (150°C). Stir until the sugar dissolves, then let it bubble.
- In a stand mixer, beat the egg whites on medium speed until soft peaks form.
- While the mixer is running, slowly pour the hot honey into the whipped egg whites until thick and glossy.
- Gradually add the sugar syrup to the egg white mixture, beating until well combined.
- Gently fold in the toasted nuts and vanilla extract or citrus zest.
- Line a square or rectangular dish with parchment paper and pour the nougat mixture into the dish, pressing it down with a spatula.
- Allow the mixture to set for at least 4 hours at room temperature.
- Once set, carefully remove the Torrone from the dish and slice into squares or rectangles.
Notes
Use a candy thermometer for precise temperature measurements. Experiment with different nuts for variety. Store in an airtight container for several weeks.