This Homemade Torrone is a classic Italian nougat candy featuring roasted almonds, pistachios, and hints of citrus zest. It’s chewy, sweet, and slightly nutty, making it a delightful treat for holidays or special occasions. This elegant confection is surprisingly simple to make with the right technique, resulting in a glossy, irresistible dessert that’s perfect for gifting or sharing.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling Time: 3 hours
- Total Time: ~3 hours 40 minutes
Servings
- Makes about 20–24 pieces
Ingredients
- Cooking spray (for greasing)
- 1 cup (340 g) honey
- 1¼ cups (250 g) sugar
- 1½ cups (220 g) almonds
- 1½ cups (180 g) pistachios
- 2 large egg whites
- Pinch of salt
- 2 teaspoons vanilla extract
- Zest of 1 orange or lemon
Directions
1. Prepare the Pan:
- Line an 8-inch (20 cm) square pan with parchment paper.
- Grease lightly with cooking spray. For a traditional finish, use wafer paper on the bottom and top to prevent sticking.
2. 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 golden.
- Turn the oven off and leave the nuts inside to keep warm while preparing the syrup and meringue.
3. Make the Meringue:
- In a clean, grease-free bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt until soft peaks form.
- Pause the mixer and prepare the syrup.
4. Prepare the Syrup:
- In a medium saucepan, combine sugar and honey over medium heat.
- Stir constantly while heating and monitor the temperature with a candy thermometer.
- Stop stirring once the mixture reaches 280°F (138°C) and allow it to continue boiling.
5. Combine Syrup with Meringue:
- When the syrup reaches 295°F (145°C), remove it from heat.
- With the mixer on low, slowly pour the hot syrup into the egg whites in a thin stream, avoiding direct contact with the whisk to prevent splashing.
- Increase mixer speed to high and whip for 6–8 minutes until the mixture is glossy, thick, and pulls away from the sides of the bowl.
6. Add Flavor and Nuts:
- Remove the bowl from the mixer. Quickly fold in the warm toasted nuts, vanilla extract, and orange or lemon zest using a greased spatula.
7. Shape the Torrone:
- Transfer the mixture into the prepared pan.
- Lightly grease a spatula and press the torrone evenly into the pan. Smooth the surface.
- Let it cool completely for at least 3 hours.
8. Slice and Serve:
- Once set, carefully remove the torrone from the pan and slice it into bars or squares using a sharp knife.
- Serve immediately or store for later.
Serving Suggestions
- Enjoy as a sweet treat with espresso or coffee.
- Serve on a dessert platter with biscotti, chocolates, and dried fruits.
- Wrap pieces in wax paper for gifting during holidays.
- Pair with dessert wine for an elegant after-dinner indulgence.
- Crumble over ice cream or yogurt for added texture and flavor.
Cooking Tips
- Warm nuts: Keep the nuts warm to prevent the syrup from cooling too quickly during mixing.
- Monitor temperature carefully: Use a candy thermometer for precise control over syrup consistency.
- Prevent sticking: Grease your spatula and hands lightly before handling the mixture.
- Cut with ease: Use a sharp, lightly greased knife to slice the torrone cleanly.
- Wafer paper alternative: Use rice paper for a professional finish, if available.
Nutritional Benefits
- Almonds and pistachios provide healthy fats, protein, and vitamin E.
- Honey is a natural sweetener with antioxidant properties.
- Egg whites offer protein with minimal calories.
Dietary Information
- Gluten-free
- Contains nuts and eggs (not suitable for nut or egg allergies).
Nutritional Facts (Per Serving)
- Calories: ~180
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 20 g
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: Can be stored in the fridge, but allow it to come to room temperature before serving.
- Freezing: Not recommended, as it may affect the texture.
Why You’ll Love This Recipe
- A classic Italian treat perfect for holidays and celebrations.
- Gluten-free and packed with crunchy nuts and rich honey flavor.
- Customizable—swap nuts or add dried fruits for variety.
- Makes a beautiful homemade gift wrapped in parchment paper.
Conclusion
Homemade Torrone is a timeless Italian dessert that’s rich, chewy, and bursting with nutty flavors. Whether enjoyed as a snack, a festive gift, or part of a dessert platter, this elegant nougat is surprisingly easy to prepare and absolutely irresistible. Try this recipe for a taste of Italy in your own kitchen!
Frequently Asked Questions (FAQ)
- Can I substitute the nuts?
Yes, hazelnuts, walnuts, or cashews can be used instead of almonds or pistachios. - How do I prevent the torrone from sticking?
Use parchment or wafer paper and lightly grease tools and hands. - Can I use pasteurized egg whites?
Yes, but ensure they whip properly before adding the syrup. - What if I don’t have a candy thermometer?
A thermometer is essential for accuracy, but you can test the syrup by dropping it into cold water—it should form a firm ball. - Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free. - How long does torrone last?
It stays fresh for up to 2 weeks in an airtight container. - Can I use other flavorings?
Yes, rose water or almond extract adds unique twists. - Why did my torrone turn sticky?
Overmixing or undercooking the syrup can lead to a sticky texture. - Can I double the recipe?
Yes, but work quickly to prevent the mixture from hardening before spreading. - Is torrone hard or soft?
This recipe makes a soft, chewy torrone, but cooking the syrup longer can create a firmer texture.