Name: Torrone: Classic Italian Nougat with Nuts
Prep time: 20 min
Cook time: 15 min
Total time: 3 h
Cuisine: Italian
Ingredients: 3 large egg whites; 1/4 tsp salt; 1 1/2 cups sugar; 1 cup honey; 1 tsp vanilla extract; 3 cups roasted almonds (or a mix of almonds and pistachios); Edible rice paper (optional, for lining)

Why You’ll Love Torrone: Classic Italian Nougat with Nuts Recipe

This torrone recipe delivers a classic balance of sweet honey and crunchy roasted nuts with a light, chewy texture that melts in your mouth. It’s fun to make and impressive to serve, and you can customize it with your favorite nuts or a hint of citrus zest for a personal twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

honey (1 cup / 340 g)
sugar (1 cup / 200 g)
water (¼ cup / 60 ml)
egg whites (2)
toasted almonds (1 cup / 100 g)
toasted pistachios or mixed nuts (1 cup / 100 g)
vanilla extract or citrus zest (1 tsp)

Directions

Toast the nuts: Preheat your oven to 350 °F (175 °C). Spread the almonds and pistachios (or your choice of nuts) on a baking tray and toast them for 8–10 minutes until fragrant.
Cook the honey: In a heavy‑bottomed saucepan over low heat, warm the honey until it reaches about 250 °F (120 °C) on a candy thermometer.
Make sugar syrup: In another saucepan, combine the sugar and water and heat over medium heat until it reaches around 300 °F (150 °C).
Whip egg whites: In a stand mixer, beat the egg whites until soft peaks form. While whipping, slowly drizzle in the hot honey.
Combine: Gradually pour in the sugar syrup while continuing to whip. The mixture should become thick and glossy.
Add nuts and flavor: Gently fold in the toasted nuts and the vanilla extract or citrus zest.
Shape torrone: Line a baking dish with edible wafer paper or parchment paper. Pour the mixture in and spread it evenly with a spatula. Cover with another piece of wafer paper or parchment.
Let set: Allow the torrone to cool and set at room temperature for at least 4 hours or overnight.
Slice and serve: Use a sharp knife to cut the torrone into rectangles or squares.

Servings and timing

Servings: About 12 pieces
Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes (not including setting time)

Variations

Nut choices: Try hazelnuts, walnuts, or cashews in place of almonds or pistachios.
Flavor twists: Add orange or lemon zest, cinnamon, or even a splash of almond or anise extract for a unique touch.
Chocolate coating: Dip the finished pieces in melted dark or milk chocolate for a candy-bar style treat.
Soft vs. firm: Adjust the sugar syrup temperature for a chewier or firmer nougat texture.

Storage/Reheating

Storage: Torrone keeps best at room temperature in an airtight container for up to 2 weeks.
Freezing: You can freeze torrone (wrapped well) for up to 2 months. Thaw at room temperature before serving.
Reheating: Torrone is not typically reheated, but if needed to soften slightly, leave it at room temperature for 10–15 minutes before serving.

FAQs

What nuts can I use in torrone?

Almonds are classic, but pistachios, hazelnuts, or a mixture of your favorites work wonderfully.

Do I need edible wafer paper?

Edible wafer paper helps prevent sticking and gives a traditional look, but parchment paper works fine too.

Can I make torrone softer or harder?

The texture depends on cooking temperature and technique; lower temperatures yield softer nougat, while higher ones make it firmer.

Is torrone gluten‑free?

Yes, traditional torrone without added flour or grains is naturally gluten‑free.

Can I add flavor variations?

Yes! Try orange or lemon zest, cinnamon, or a splash of liqueur for unique flavors.

Why did my torrone get too sticky?

Humidity and under‑cooking the syrup can make it sticky. Try cooking to correct temperatures and ensure your kitchen is dry.

How do I check the sugar temperature?

Use a candy thermometer for accuracy; it’s key for proper texture.

Can torrone be made ahead?

Yes, you can make it several days before serving — great for holidays and gifting.

Is torrone the same as nougat?

Torrone is a type of nougat, specifically the Italian version known for honey and nuts.

What’s the best way to cut torrone?

Use a very sharp knife and cut when the torrone is fully set to avoid sticking.

Conclusion

This traditional Italian torrone is a delightful and impressive treat to make at home. With its sweet honey flavor, crunchy toasted nuts, and chewy texture, it’s perfect for holidays, gifting, or sweet cravings. With some practice and a candy thermometer, you can make classic torrone and adapt it to your taste with different nuts and flavorings.