Name: Homemade Italian Nut Torrone (Nougat) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: Italian
Ingredients: 2 sheets wafer paper (cut to fit a 9-inch square pan); 1 ½ cups (12 oz) honey (preferably light-colored, like acacia); 1 ⅔ cups granulated sugar; 3 large egg whites, at room temperature; 1 pinch salt; 1 tablespoon clear vanilla extract; 1 tablespoon lemon zest; 3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

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Introduction

Torrone is a traditional Italian nougat candy known for its chewy texture and rich nutty flavor. This homemade version combines honey, whipped egg whites, and roasted nuts, creating a sweet treat that’s perfect for gifting or enjoying anytime.

Three thick, rectangular bars of white nougat filled with whole almonds and green pistachios sit on crinkled brown parchment paper placed on a light wooden board. The nougat has a smooth but slightly uneven texture with nuts clearly visible inside and partly on the surface of each bar. Sprigs of fresh green rosemary lay near the bottom left corner of the board, adding a touch of color. The background shows soft beige fabric and brown paper wrapping softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets wafer paper, cut to fit a 9-inch square pan
1 ½ cups (12 oz) honey, preferably light-colored like acacia
1 ⅔ cups granulated sugar
3 large egg whites, at room temperature
1 pinch salt
1 tablespoon clear vanilla extract for a lighter color
1 tablespoon lemon zest
3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

Instructions

Step 1: Line a 9-inch square baking dish with plastic wrap, covering the bottom and sides. Place one sheet of wafer paper in the bottom and set the second sheet aside for later.
Step 2: In a stand mixer, beat the egg whites with a pinch of salt on medium speed until soft peaks form. Stop mixing and let them rest while you prepare the syrup.
Step 3: In a heavy-bottomed pot, combine the honey and sugar over medium heat. Cook without stirring until the mixture reaches 300°F (hard-crack stage) on a candy thermometer.
Step 4: With the mixer running on medium-high speed, slowly pour about 3 tablespoons of the hot syrup into the egg whites to temper them. After 30 seconds, drizzle the remaining syrup gradually in a thin, steady stream. Pouring too quickly can affect the texture.
Step 5: Add the vanilla extract and lemon zest. Continue whipping until the mixture thickens and the mixing bowl sides feel cool enough to touch comfortably for 10 seconds. This should take about 30 to 40 minutes.
Step 6: When the nougat has cooled slightly but remains warm, fold in the roasted nuts quickly to distribute evenly before the mixture stiffens.
Step 7: Pour the nougat mixture into the prepared baking dish over the wafer paper. Use a lightly greased spatula to spread it evenly.
Step 8: Place the second wafer paper sheet on top and press firmly to smooth and flatten the torrone. Use the bottom of a cup or ramekin to create an even surface.
Step 9: Let the torrone sit at room temperature for 3 hours to set fully. Avoid refrigerating as moisture can make it sticky.

Tips & Variations

Use clear vanilla extract to keep the torrone light in color and avoid a darker hue from regular vanilla.
Try mixing different nuts like pistachios and hazelnuts for varied flavor and texture.
Make sure the egg whites are at room temperature for better volume when whipped.
If you don’t have wafer paper, you can line the pan with parchment paper, but the wafer sheets add authenticity and prevent sticking.

Storage

Store the torrone in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration to prevent moisture absorption and stickiness. To serve, cut into pieces with a sharp knife and enjoy at room temperature.

How to Serve

This close-up image shows a large bowl filled with a thick, creamy white mixture that looks smooth and swirled. Scattered on top and mixed into the creamy layer are whole almonds and chopped pistachios in shades of brown and green, adding texture and color contrast. A wooden spoon is partially inserted into the mixture, showing movement as if stirring or folding the nuts in. The bowl itself is white, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of nuts?

Yes, you can use almonds, pistachios, hazelnuts, pecans, or a combination. Choose roasted nuts for the best flavor and texture.

Why shouldn’t I refrigerate torrone?

Refrigeration causes the torrone to absorb moisture, making it sticky and losing its desirable chewy texture.