Name: Homemade Torrone Italian Nut Nougat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 Sheets wafer paper, cut to fit baking pan; 12 Ounces honey (about 1 cup), preferably pale acacia honey for light color; 1 ⅔ Cups granulated sugar; 3 Egg whites, at room temperature; 1 Pinch salt; 1 Tablespoon vanilla extract (clear vanilla for light color); 1 Tablespoon lemon zest; 3 Cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

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Introduction

Homemade Torrone is a traditional Italian nut nougat that’s both chewy and crunchy, perfect for festive occasions or a sweet treat. Loaded with toasted nuts and fragrant lemon zest, this candy combines simple ingredients into an impressive dessert.

The image shows several thick white nougat bars placed on a white marbled surface. Each bar is smooth and creamy in color with lots of mixed nuts like pistachios and almonds embedded inside, visible throughout the bars. The bars are rectangular with clean, sharp edges, and one bar is cut in half to show the nut pieces inside clearly. There are sprigs of green herbs on the right side of the picture, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets wafer paper, cut to fit baking pan
12 ounces honey (about 1 cup), pale acacia honey recommended for a light color
1 ⅔ cups granulated sugar
3 egg whites, at room temperature
1 pinch salt
1 tablespoon vanilla extract (clear for a light color)
1 tablespoon lemon zest
3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

Instructions

Step 1: Prepare a 9-inch square baking dish by lining it with plastic wrap, covering the bottom and sides completely. Cut the wafer paper sheets to fit the dish. Place one sheet at the bottom and set the other aside for later.
Step 2: Beat the room temperature egg whites with a pinch of salt in a stand mixer until soft peaks form, then keep the mixer running on low speed.
Step 3: In a heavy-bottomed pot, combine honey and sugar. Cook over medium heat while stirring until the mixture reaches 300°F (hard crack stage).
Step 4: Remove the sugar syrup from heat and immediately pour about 3 tablespoons of it in a slow stream into the egg whites while the mixer runs at medium-high speed. Let it combine fully before slowly streaming in the remaining syrup.
Step 5: Add lemon zest and vanilla extract. Continue whipping until the mixture thickens and the sides of the bowl cool enough to hold your hand on for 10 seconds, about 30 seconds.
Step 6: Fold in the roasted nuts with one good mix, then stop mixing. If the mixture thickens too quickly, add nuts and stop mixing immediately.
Step 7: Quickly pour the nougat into the prepared baking dish over the first wafer sheet. Spread evenly using a lightly greased spatula if needed.
Step 8: Place the second wafer sheet on top and press down gently to flatten and level the surface. Use the bottom of a cup or ramekin to help smooth it out.
Step 9: Allow to cool completely at room temperature.
Step 10: Once cooled, carefully turn the torrone out onto a cutting board, remove plastic wrap, and slice with a long serrated knife into desired sizes.

Tips & Variations

Use clear vanilla extract and pale honey for a lighter colored torrone.
Toast nuts before adding to deepen their flavor and crunch.
Experiment with different nuts or add chopped dried fruit for variety.
Work quickly when pouring and spreading the nougat, as it hardens fast.

Storage

Store torrone in an airtight container at room temperature for up to two weeks. Keep it away from heat or humidity to prevent stickiness. For longer storage, wrap pieces individually in wax paper. To soften slightly before serving, leave at room temperature for 30 minutes.

How to Serve

The image shows four rectangular slices of white nougat with visible nuts embedded throughout the top layer, giving a mix of green, brown, and beige hues from pistachios and other nuts. The nougat pieces are thick with a smooth texture on the sides and a slightly rough top covered with the nuts. In the background, there is green pine-like foliage, and in the foreground, a wrapped piece of nougat tied with white string rests on a white marbled surface. The scene has soft lighting that highlights the nougat's creamy white color and nut textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener instead of honey?

Honey provides both flavor and texture essential to torrone. Using a different sweetener may alter the taste and consistency. For best results, stick to honey or a combination of honey and sugar as directed.

Why is the sugar syrup cooked to 300°F?

Reaching 300°F ensures the sugar syrup reaches the hard crack stage, which gives torrone its characteristic chewy but firm texture. Lower temperatures can result in a softer or sticky nougat.