Recipes › Dessert › Italian Torrone Nougat Recipe

Italian Torrone Nougat Recipe

Recipe by Pedro M. A. Neves

Torrone is a traditional Italian nougat confection with origins in Northern Italy, combining honey, egg whites, and nuts into a dense, chewy candy with a delicate sweetness. This classic treat features layers of crispy wafer and glossy nougat that demands precision and patience to perfect. Torrone has been a beloved holiday candy in Italy for centuries, particularly around Christmas and festive celebrations.

Ingredients

• 300g (10.5 oz) raw honey
• 200g (7 oz) granulated sugar
• 100g (3.5 oz) egg whites (about 3 large eggs)
• 250g (8.8 oz) blanched whole almonds, lightly toasted
• 250g (8.8 oz) blanched whole hazelnuts, lightly toasted
• 1 tsp (5g) vanilla extract
• 2 sheets (24cm × 24cm) edible wafer paper
• Vegetable oil for coating
• 30g (1 oz) powdered sugar mixed with cornstarch (1:1 ratio) for dusting

Instructions

1. Line a 20cm × 20cm square baking pan with parchment paper and lightly oil the sides. Cut wafer paper sheets to fit the bottom and set aside.

2. Combine honey and granulated sugar in a heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until mixture reaches 160°C (320°F) on a candy thermometer, about 12-15 minutes. Do not stir once the mixture reaches 140°C.

3. While the honey-sugar mixture cooks, add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Begin beating on medium-high speed when the honey mixture reaches 150°C, continuing until soft peaks form, about 4-5 minutes.

4. Carefully pour the hot honey-sugar syrup into the whipped egg whites in a slow, steady stream while the mixer continues on medium speed. This process takes 2-3 minutes. Pour slowly to avoid deflating the mixture.

5. Continue mixing on medium speed for 8-10 minutes until the nougat becomes pale, thick, and glossy, reaching a consistency that leaves ribbons when you lift the whisk. Add vanilla extract during the final minute of mixing.

6. Fold in the toasted almonds and hazelnuts using a silicone spatula until evenly distributed, working gently to maintain some air in the mixture. This should take about 1 minute.

7. Quickly transfer the nougat mixture to the prepared pan, pressing it into an even layer approximately 2cm thick. Top with the second sheet of wafer paper, then use an oiled spatula or offset knife to smooth and compress gently.

8. Allow the torrone to cool completely at room temperature for at least 4 hours, or preferably overnight. The mixture should firm considerably as it sets.

9. Once fully cooled and set, invert the torrone block onto a cutting board and carefully peel away the parchment paper. Lightly oil a sharp knife and cut the torrone into 2cm × 4cm rectangular bars, wiping the blade between cuts.

10. Dust the cut pieces lightly with the powdered sugar and cornstarch mixture, coating all sides. Store in an airtight container with parchment paper between layers at room temperature.

Substitutions

• Replace blanched almonds with whole macadamia nuts or pistachios for a different flavor profile and texture
• Substitute egg whites with 150g aquafaba (chickpea liquid) whipped to stiff peaks for a vegan version, though texture will be slightly less chewy
• Use acacia honey instead of regular honey for a lighter color and milder floral notes
• Replace half the nuts with candied citrus peel or pistachios for traditional variations from different Italian regions

Tips

• Use a candy thermometer to ensure precise temperature control; torrone texture depends critically on reaching the correct sugar temperature
• Work quickly after folding in the nuts, as the nougat begins to set as it cools; transfer to the pan within 2-3 minutes of completing the mixture
• If the nougat becomes too firm before you finish spreading it, warm the pan briefly under a heat lamp or place it in a 50°C oven for 1-2 minutes to soften slightly
• Wafer paper is essential for authentic torrone; it prevents sticking and provides the traditional texture. Do not substitute with parchment paper for the final product

Torrone originated in Cremona in the Lombardy region of Northern Italy during the Renaissance, where it was created as a celebratory confection served at royal weddings and important festivals. The name derives from the Italian word torrone, traditionally produced around Christmas and given as prestigious gifts throughout Italy and Europe, with Cremona remaining the center of authentic torrone production.

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