Homemade Italian Nut Torrone (Nougat) Recipe
This Homemade Torrone recipe is a traditional Italian nut nougat, featuring a sweet and chewy blend of honey, sugar, egg whites, and roasted nuts. Light and fragrant with vanilla and lemon zest, it’s beautifully layered between crisp wafer paper sheets for an authentic treat that’s perfect for festive occasions or a special homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: Approximately 9 servings (1-inch squares) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Base and Syrup
- 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
Meringue
- 3 large egg whites, at room temperature
- 1 pinch salt
Flavorings
- 1 tablespoon clear vanilla extract
- 1 tablespoon lemon zest
Nuts
- 3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)
Instructions
- Prepare the Baking Dish: Line a 9-inch square baking dish with plastic wrap, covering the bottom and sides completely. Place one sheet of wafer paper on the bottom of the dish and set the other sheet aside for later use.
- Whip the Egg Whites: Using a stand mixer, beat the egg whites with a pinch of salt on medium speed until soft peaks form. Stop mixing and let the egg whites rest while preparing the syrup.
- Heat the Sugar and Honey: In a heavy-bottomed pot, combine the honey and granulated sugar. Cook over medium heat without stirring until the mixture reaches 300°F (hard-crack stage) on a candy thermometer to ensure proper setting of the torrone.
- Slowly Add Hot Syrup to Egg Whites: With the mixer running on medium-high speed, slowly pour about 3 tablespoons of the hot syrup into the whipped egg whites to temper them. After 30 seconds, gradually drizzle in the remaining syrup in a slow, steady stream to avoid ruining the texture.
- Beat Until Thick and Sticky: Add the vanilla extract and lemon zest to the mixture. Continue whipping until the nougat thickens, and the sides of the mixing bowl feel cool enough to touch comfortably for 10 seconds. This step usually takes about 30 to 40 minutes.
- Mix in the Nuts: When the nougat mixture has cooled slightly but remains warm and pliable, fold in the roasted nuts quickly to ensure even distribution before the nougat stiffens too much.
- Transfer to the Baking Dish: Pour the nougat mixture into the prepared baking dish over the wafer paper. Use a lightly greased spatula to spread the mixture evenly across the surface.
- Top with Second Wafer Paper: Place the second sheet of wafer paper on top of the nougat. Press down firmly using the bottom of a cup or ramekin to smooth and flatten the surface evenly.
- Cool and Set: Allow the torrone to set at room temperature for 3 hours. Do not refrigerate, as moisture will cause the nougat to become sticky. Once fully set, it can be cut into pieces and served.
Notes
- Use light-colored honey like acacia for a lighter-colored torrone and milder flavor.
- Ensure the egg whites are at room temperature to achieve the best volume when whipped.
- Slow pouring of hot syrup into egg whites is crucial to prevent scrambling and maintain smooth texture.
- Do not refrigerate the torrone after setting to prevent moisture absorption.
- Choose your preferred roasted nuts or a mixture for added flavor and texture.
- Handle the nougat mixture quickly when adding nuts as it hardens fast.
Keywords: Torrone, Italian nougat, homemade nougat, nut nougat, holiday candy, honey nougat
