Why You’ll Love The Best Italian Torrone Recipe
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It strikes a wonderful balance between chewiness and sweetness without being overly hard.
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The flavors are simple yet elegant: honey, vanilla (or citrus zest), and the deep nutty taste from toasted nuts.
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Once you have everything ready, it’s fairly straightforward to make — no complicated steps.
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It stores well, making it great for preparing ahead or giving away.
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You can play with the nuts or flavorings to customize it to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Honey
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Sugar
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Water
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Egg whites
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Toasted almonds (or a mix of nuts)
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Toasted pistachios (or mixed nuts)
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Vanilla extract or citrus zest
Directions
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Toast the Nuts
Preheat your oven to about 175 °C (350 °F). Spread the nuts (almonds and/or pistachios or your preferred mix) on a baking sheet and toast for around 8–10 minutes, until fragrant. Let them cool. -
Cook the Honey
In a heavy‑bottomed saucepan, gently heat the honey over low heat until it reaches about 120 °C (≈ 250 °F). Stir occasionally to avoid scorching. -
Prepare the Sugar Syrup
In another saucepan, combine the sugar and water. Heat over medium heat until the syrup reaches about 150 °C (≈ 300 °F). -
Whip the Egg Whites
Using a stand mixer (or hand mixer), whip the egg whites until they form soft peaks. Then, while continuing to whip, slowly drizzle in the hot honey mixture. -
Combine Syrup and Nuts
Gradually pour in the hot sugar syrup into the whipped mixture while continuing to mix. It will thicken and become glossy. Then gently fold in the toasted nuts and vanilla extract (or citrus zest). -
Shape and Set
Line a baking dish (for example, about 20 × 20 cm) with edible wafer paper or parchment paper. Pour the nougat mixture into it, pressing it evenly with a spatula. Cover with another sheet of wafer or parchment. Let it cool and set at room temperature for at least 4 hours, or preferably overnight. -
Slice and Serve
Use a sharp knife to cut the torrone into rectangles or squares. Store in an airtight container.
Servings and timing
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Yield: 12 servings
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: 50 minutes
Storage/Reheating
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Store the torrone in an airtight container at room temperature. It keeps well for up to 2 weeks.
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Although not traditional, you can freeze torrone in an airtight container for up to 2 months. When you’re ready to eat it, thaw it at room temperature before serving.
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Avoid humid or warm conditions, as torrone can soften or become sticky.
FAQs
What’s the ideal texture for torrone?
You’re aiming for a chewy but firm nougat. It should hold its shape but still be soft enough to bite into without cracking your teeth.
Can I skip the wafer paper and use parchment instead?
Yes — parchment paper works just fine as a lining. The wafer paper gives a more authentic look and prevents stickiness, but parchment is a good substitute.
Can I use different nuts?
Absolutely. Almonds are traditional, but you can use hazelnuts, pistachios, pecans, or a mix. Just make sure to toast them to bring out the flavor.
Can I add extra flavorings?
Yes — you can stir in citrus zest (lemon, orange), a pinch of cinnamon, cocoa powder, or even a splash of liqueur for variety.
Do I need a candy thermometer?
It’s highly recommended. Accurate temperature (for honey and sugar syrup) is crucial to get the right texture.
What if the mixture starts to set too fast while mixing?
Work quickly and have your mold lined and ready before you finish mixing. Once the nougat begins to firm, it becomes harder to spread.
Can I make a harder version of torrone?
Yes — by cooking the sugar syrup to a slightly higher temperature and reducing moisture, you can achieve a firmer, more brittle texture.
How do I prevent the nougat from sticking?
Using edible wafer paper or parchment and pressing it on both sides helps. Also, store in a dry, cool place to reduce stickiness.
Why did my torrone become too soft?
Possible causes include undercooking the syrup (too low a temperature), too much moisture, or high humidity in your environment.
How long should I let it set before slicing?
At least 4 hours, but overnight is better to ensure it’s fully set and easier to slice cleanly.
Conclusion
This Italian torrone recipe delivers a beautifully chewy, sweet nougat studded with toasted nuts — both elegant and comforting. It’s perfect for holidays, special occasions, or gifting homemade sweets. With a reliable candy thermometer and a bit of care, you can make your own batch and even personalize it with your favorite nuts or flavors. Enjoy your homemade torrone!
The Best Italian Torrone Recipe
This chewy and sweet Italian Torrone Nougat recipe is a classic holiday treat made with honey, sugar, egg whites, and toasted nuts. Lightly flavored with vanilla or citrus zest, this homemade nougat is simple to customize and perfect for gifting or preparing ahead. With the right technique and tools, you’ll achieve the ideal chewy texture every time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- Honey
- Sugar
- Water
- Egg whites
- Toasted almonds (or mixed nuts)
- Toasted pistachios (or mixed nuts)
- Vanilla extract or citrus zest
Instructions
- Toast the Nuts: Preheat oven to 175°C (350°F). Spread almonds and pistachios (or chosen nut mix) on a baking sheet. Toast for 8–10 minutes until fragrant. Cool.
- Cook the Honey: In a heavy-bottomed saucepan, heat honey over low heat to 120°C (250°F), stirring to avoid burning.
- Prepare the Sugar Syrup: In another pan, heat sugar and water until the mixture reaches 150°C (300°F).
- Whip the Egg Whites: Beat egg whites until soft peaks form. Slowly drizzle in hot honey while mixing.
- Combine Syrup and Nuts: Slowly pour in hot sugar syrup while mixing; the mixture will become thick and glossy. Fold in toasted nuts and flavoring.
- Shape and Set: Line a 20 × 20 cm baking dish with wafer or parchment paper. Press nougat mixture evenly into pan. Top with another sheet. Set at room temp for 4 hours or overnight.
- Slice and Serve: Cut into squares or bars. Store in an airtight container.
Notes
- Use a candy thermometer for best results.
- You can customize with different nuts or flavorings like cinnamon or liqueur.
- For a firmer texture, cook the sugar syrup to a slightly higher temp.
- Wafer paper prevents sticking but parchment paper works well too.
