Description
Traditional Italian Torrone is a delicious homemade nougat made with honey, sugar, fluffy egg whites, and crunchy roasted nuts. This classic Italian treat has a sweet, chewy texture and a beautiful combination of flavors. Perfect for Christmas, holidays, gift boxes, or enjoying with a cup of coffee!
Ingredients
- Wafer paper sheets, cut to fit a 9-inch square baking pan
- 12 ounces honey (about 1 cup), preferably light-colored acacia honey
- 1⅔ cups granulated sugar
- 3 egg whites, at room temperature
- 1 pinch salt
- 1 tablespoon vanilla extract, preferably clear
- 1 tablespoon lemon zest
- 3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)
Instructions
- Line a 9-inch square baking dish with plastic wrap, covering the bottom and sides completely.
- Cut two sheets of wafer paper to fit the baking dish. Place one sheet at the bottom and reserve the other for the top.
- Place the room-temperature egg whites and a pinch of salt in a stand mixer. Beat until soft peaks form.
- In a heavy-bottomed saucepan, combine the honey and granulated sugar.
- Heat over medium heat, stirring until the mixture reaches 300°F (149°C). Use a candy thermometer to monitor the temperature carefully.
- Immediately remove the hot sugar mixture from the heat.
- With the mixer running on medium-high speed, slowly pour approximately 3 tablespoons of the hot syrup into the whipped egg whites.
- Allow it to incorporate, then gradually stream in the remaining syrup while continuing to beat.
- Add the vanilla extract and lemon zest.
- Continue whipping for 5–10 minutes until the nougat becomes very thick, glossy, and begins pulling away from the sides of the bowl.
- Add the roasted nuts and mix briefly until evenly distributed. Avoid overmixing because the nougat will continue to thicken as it cools.
- Quickly transfer the mixture into the prepared baking dish over the wafer paper.
- Spread it evenly using a lightly greased spatula.
- Place the second wafer paper sheet on top and gently press it down to create an even surface.
- Allow the torrone to cool completely at room temperature until firm.
- Remove it from the dish, peel away the plastic wrap, and transfer it to a cutting board.
- Use a long serrated knife to cut the nougat into small squares or rectangles.
Notes
- Serving: Cut the torrone into bite-sized rectangles or squares and serve with coffee, espresso, or tea.
- Holiday presentation: Arrange the pieces in decorative candy boxes or wrap them individually in parchment paper for homemade gifts.
- Dessert platter: Serve alongside chocolate truffles, biscotti, dried fruits, and other holiday sweets.
- Room temperature storage: Store in an airtight container in a cool, dry place for approximately 2–3 weeks, depending on humidity and ingredient freshness.
- Refrigeration: Refrigeration is generally unnecessary and may introduce moisture that affects the texture.
- Freezing: Wrap individual pieces tightly and place them in a freezer-safe airtight container. Freeze for up to 2 months for best quality. Thaw while still wrapped to reduce condensation.
- Prevent sticking: Place parchment paper between layers if stacking pieces.
- Avoid humidity: Keep torrone away from heat and moisture because humidity can make the nougat sticky.
- Make ahead: Prepare it several days before a holiday or celebration to make entertaining easier.