Homemade Torrone Italian Nut Nougat Recipe
Homemade Torrone is a classic Italian nut nougat candy made with honey, sugar, egg whites, vanilla, lemon zest, and roasted nuts, all sandwiched between delicate wafer papers. This soft and chewy confection is perfect for festive occasions or a sweet treat anytime, featuring a delightful combination of crunchy nuts and creamy nougat with a light, airy texture and subtle citrus aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including cooling and setting time)
- Yield: About 25 pieces, depending on size 1x
- Category: Confectionery
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Torrone Nougat
- 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)
Instructions
- Prepare the baking dish: Line a 9-inch square baking dish or similar sized pan fully with plastic wrap covering the bottom and sides. Cut wafer papers to fit the pan. Place one wafer sheet on the bottom and keep the other aside for topping.
- Beat egg whites: Using a stand mixer, beat the room temperature egg whites with a pinch of salt until soft peaks form. Keep mixing on low for later use.
- Cook sugar and honey mixture: In a heavy-bottomed pot over medium heat, combine honey and sugar. Stir occasionally and heat until the mixture reaches 300°F (hard crack stage) to ensure proper nougat texture.
- Combine hot sugar mixture with egg whites: Remove the sugar mixture from heat and carefully pour about 3 tablespoons into the stand mixer with egg whites on medium-high speed. Whip briefly to incorporate, then slowly stream in the rest of the sugar mixture while continuing to mix.
- Add flavorings and whip: Mix in lemon zest and vanilla extract. Continue whipping until the mixture thickens and the bowl sides are cool enough to touch for about 10 seconds, which should take around 30 seconds. If thickening too fast before cooling, add nuts and stop mixing.
- Incorporate nuts: Add the roasted nuts and fold into the nougat mixture with a single thorough mix to combine evenly.
- Assemble the torrone: Quickly pour the nougat mixture into the prepared baking pan on top of the wafer paper. Spread evenly with a lightly greased spatula if needed.
- Top and press: Place the second wafer paper on top of the nougat and press firmly and evenly to flatten. Use the bottom of a cup or ramekin to smooth and level the surface.
- Cool: Allow the torrone to cool completely at room temperature to set properly.
- Slice and serve: Once cooled, carefully invert the torrone onto a cutting board, remove the plastic wrap, and cut into desired sizes using a long serrated knife. Enjoy your homemade Italian torrone!
Notes
- Using pale acacia honey and clear vanilla extract results in a lighter-colored torrone.
- Ensure egg whites are at room temperature for better volume when whipped.
- Cook the sugar syrup to exactly 300°F to reach the hard crack stage for proper nougat texture.
- Roast your nuts beforehand for enhanced flavor and crunch.
- Work quickly when spreading the nougat as it thickens fast.
- Store torrone in an airtight container at room temperature to keep it chewy and fresh.
Keywords: Torrone, Italian nougat, homemade candy, nut nougat, honey nougat, festive sweets, Italian desserts
