Easy Homemade Torrone | Soft & Chewy Italian Nougat
This soft and chewy Torrone is a classic Italian nougat made with honey, sugar, whipped egg whites, and toasted nuts, a perfect sweet treat for holidays and gifting!
Servings: 30
Calories: 144kcal
Ingredients
- Cooking spray
- 1 cup Honey
- 1¼ cups Sugar
- 1½ cups Almonds
- 1½ cups Pistachios
- 2 Egg whites large
- Pinch Salt
- 2 teaspoons Vanilla extract
- Orange zest
Instructions
- Prepare the pan: Line an 8-inch (20 cm) pan with parchment paper and lightly grease with non-stick spray.
- Note: Traditionally, torrone is lined with edible wafer paper on the bottom and top to prevent sticking.
- Toast the nuts: Preheat the oven to 350°F (180°C). Spread the almonds and pistachios on a baking sheet and toast for 8–10 minutes, until lightly golden. Turn off the oven and leave the nuts inside to keep them warm.
- Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until soft peaks form. Stop the mixer and set aside.
- Cook the syrup: In a medium-large saucepan, combine the sugar and honey. Cook over medium heat, stirring constantly, until the mixture reaches 280°F (138°C). Stop stirring and allow it to continue cooking undisturbed.
- Combine syrup and egg whites: When the syrup reaches 295°F (145°C), remove it from the heat. With the mixer running on low speed, slowly pour the hot syrup into the egg whites in a thin stream (avoid pouring directly onto the whisk).
- Increase speed to high and whip for 6–8 minutes, until thick, glossy, and the mixture begins pulling away from the bowl.
- Add flavor & nuts: Remove the bowl from the mixer and quickly fold in the warm almonds, pistachios, citrus zest, and vanilla.
- Shape the torrone: Immediately transfer the mixture to the prepared pan. Using a lightly greased spatula, press and smooth evenly.
- Cool & slice: Let cool completely at room temperature for about 3 hours. Remove from the pan and slice into bars or squares.
Notes
- Use Wafer Paper: I didn’t use it in this recipe, but I highly recommend lining the pan with edible wafer paper. It prevents sticking and makes slicing much easier.
- Warm Nuts: Cold nuts can lower the temperature of the nougat, making it much harder to mix and spread. Always keep the nuts warm.
- Clean bowl: Make sure your bowl is very clean and grease-free, otherwise you might have issues with making the meringue, remember, fat is the enemy of meringue.
- Storage: Store torrone in an airtight container at room temperature for up to 1 week. Separate layers with parchment or wafer paper to prevent sticking. Avoid refrigeration, it can make the texture too hard.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Nutrition
Calories: 144kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 125mg | Fiber: 2g | Sugar: 18g | Vitamin A: 26IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg