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Torrone: The Timeless Italian Treat That Brings Families Together

A classic Italian confection, this Heavenly Torrone is a sweet, nutty nougat with a perfectly chewy texture. Made with honey, toasted nuts, and a touch of vanilla or citrus, this treat is perfect for holidays, gifting, or a luxurious homemade indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 12 -16 pieces
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup 340g honey
  • 1 cup 200g sugar
  • 1/4 cup 60ml water
  • 2 egg whites
  • 1 cup 100g toasted almonds
  • 1 cup 100g toasted pistachios or mixed nuts
  • 1 tsp vanilla extract or citrus zest

Method
 

Toast the Nuts:
  1. Preheat the oven to 350°F (175°C).
  2. Spread almonds and pistachios on a baking sheet and toast for 8-10 minutes until fragrant. Let cool.
Create the Honey Base:
  1. In a heavy-bottomed saucepan, heat honey over low heat.
  2. Stir occasionally and cook until it reaches 250°F (120°C) on a candy thermometer.
Prepare the Sugar Syrup:
  1. In a separate saucepan, combine sugar and water.
  2. Heat over medium heat until it reaches 300°F (150°C).
Whip the Egg Whites:
  1. Using a stand mixer, beat egg whites until soft peaks form.
  2. Slowly drizzle in the hot honey while continuing to whip.
Combine and Mix:
  1. Gradually add the sugar syrup, whipping continuously until thick and glossy.
  2. Fold in the toasted nuts and vanilla extract or zest.
Shape the Torrone:
  1. Line a baking dish with edible wafer paper or parchment paper.
  2. Pour the nougat mixture into the dish and spread evenly.
  3. Cover with another sheet of wafer paper.
Set and Slice:
  1. Allow the torrone to cool at room temperature for at least 4 hours (overnight is best).
  2. Slice into rectangles or squares using a sharp knife.

Notes

  • Use a candy thermometer to ensure the perfect texture.
  • Toast the nuts to enhance their flavor.
  • Work quickly—the mixture sets fast.
  • Experiment with flavors—try cinnamon, cocoa powder, or even a splash of almond liqueur.