Classic Italian Torrone
Classic Italian Torrone is a traditional nougat candy made from honey, sugar, whipped egg whites, toasted nuts, and a hint of citrus zest. Sweet, chewy, and studded with almonds and pistachios, this festive treat has been a beloved part of Italian holidays and celebrations for generations. It’s a timeless confection that’s surprisingly rewarding to make at home.
Reason Why People Will Love This Recipe:
It’s rich and chewy with a perfect contrast of crunchy nuts and fluffy nougat.
The balance of honey sweetness with bright citrus zest makes each bite refreshing.
Homemade Torrone is fresher and softer than many store-bought versions.
It’s a beautiful and unique gift for holidays or special occasions.
Despite sounding fancy, it uses simple pantry ingredients and is fun to make!
Key Ingredients:
Honey: The natural sweetener and key flavor in Torrone.
Sugar: Provides structure and sweetness to the candy.
Almonds & Pistachios: Toasted for deeper flavor and crunch.
Egg Whites: Whipped into a meringue to create the soft, airy base.
Salt: Enhances and balances the sweetness.
Vanilla Extract: Adds warmth and depth to the flavor.
Orange or Lemon Zest: Adds a bright, fresh citrus note.
Cooking Spray: Helps prevent the sticky mixture from adhering to the pan.
Classic Italian Torrone
Ingredients:
Cooking spray
1 cup (340 g) Honey
1¼ cups (250 g) Sugar
1½ cups (220 g) Almonds
1½ cups (180 g) Pistachios
2 Egg whites large
Pinch Salt
2 teaspoons Vanilla extract
Orange/lemon zest
Instructions:
Line an 8-inch (20 cm) pan with parchment paper and lightly coat it with non-stick cooking spray. (Traditionally, wafer paper is used on the bottom and top to prevent sticking.)
Toast the nuts:
Preheat your oven to 350°F (180°C).
Spread the almonds and pistachios out evenly on a baking sheet and toast them for 8–10 minutes, until lightly golden.
Turn off the oven and leave the nuts inside to keep them warm. (See notes.)
Whip the egg whites:
In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt until soft peaks form.
Once soft peaks are achieved, stop the mixer and move on to making the syrup. (See notes.)
Cook the syrup:
In a medium-large saucepan, stir together the honey and sugar.
Heat the mixture while stirring constantly, checking the temperature with a candy thermometer.
When it reaches 280°F (138°C), stop stirring and let it continue boiling on its own.
Combine syrup and meringue:
Watch the thermometer carefully. When the syrup reaches 295°F (145°C), remove it from the heat.
With the mixer on low speed, slowly drizzle the hot syrup into the whipped egg whites in a thin stream (avoid pouring directly onto the whisk to prevent splattering).
Increase the mixer speed to high and beat for 6–8 minutes until the mixture becomes thick, glossy, and pulls away slightly from the sides of the bowl.
Add flavor and nuts:
Remove the bowl from the mixer.
Quickly fold in the warm almonds, pistachios, vanilla extract, and orange or lemon zest.
Shape the torrone:
Transfer the mixture into the prepared pan.
Using a lightly greased spatula, spread it out evenly and press it down firmly.
Let the torrone cool completely at room temperature for about 3 hours.
Cut and serve:
Once set, remove the torrone from the pan and slice it into bars or squares for serving.
Important Notes for Classic Italian Torrone:
Use a candy thermometer:
Precision is key when making candy. Make sure your syrup reaches exactly 295°F (145°C) before combining it with the egg whites for the perfect chewy texture.
Keep the nuts warm:
After toasting, leave the nuts in the turned-off oven. Warm nuts blend better into the hot nougat and help keep the texture smooth.
Whip the egg whites to soft peaks only:
Stop whipping as soon as soft peaks form — this helps the syrup incorporate smoothly without deflating the meringue.
Drizzle the syrup slowly:
When adding the hot syrup to the egg whites, pour it in a thin, steady stream. Avoid pouring it directly onto the whisk to prevent splattering and deflating the meringue.
Work quickly after mixing:
Once the nuts are folded into the nougat, move fast! The mixture will start to set as it cools, making it harder to spread evenly into the pan.
Lightly grease your tools:
Use a spatula sprayed with nonstick cooking spray to spread the sticky torrone mixture smoothly into the pan.
Cooling time is essential:
Let the torrone cool at room temperature for at least 3 hours before slicing to allow it to firm up properly.
Use wafer paper for a professional finish (optional):
Traditionally, torrone is sandwiched between edible wafer sheets to prevent sticking and make it easy to handle.
Slice with care:
Use a sharp, greased knife for clean cuts when slicing into bars or squares.
Nutrition Information
(approximate per small piece):
Calories: ~180 | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 30mg | Carbohydrates: 24g | Sugar: 20g | Protein: 4g
Frequently Asked Questions:
Can I substitute different nuts?
Yes! Hazelnuts, walnuts, or cashews work beautifully if you prefer.
Does Torrone need to be refrigerated?
No, keep it tightly wrapped at room temperature for up to 2 weeks.
What if I don’t have wafer paper?
Parchment paper coated with cooking spray works perfectly fine!
Is Torrone supposed to be hard or soft?
This version is soft and chewy. Longer cooking times at higher temperatures can create a harder version if desired.
Can I add dried fruit to the Torrone?
Absolutely! Chopped dried cranberries, cherries, or apricots make delicious additions.
Why do I need to keep stirring the sugar and honey?
Stirring prevents crystallization while heating up. Once it hits 280°F, you can stop stirring.
Why is my Torrone grainy?
It likely means the sugar crystallized. Make sure your sugar is fully dissolved before reaching high temperatures.
Can I make Torrone without a stand mixer?
It’s very difficult because of the intense whipping needed after adding the syrup. A stand mixer is highly recommended.
How do I know if the syrup is ready?
Use a candy thermometer — it must reach 295°F (145°C) before combining with the egg whites.
How can I slice Torrone neatly?
Use a sharp knife lightly sprayed with cooking spray or slightly warmed in hot water to cut clean slices.