Classic Italian Torrone
This traditional Italian nougat is a delightful confection combining toasted almonds with a sweet, chewy honey and sugar base. Perfect for holidays or a special treat, it offers a satisfying crunch and rich flavor. The recipe results in a firm, yet yielding, sweet nougat.
An original recipe by Forkin
- Total time
- 5 hr 30 min
- Serves
- 12
- Difficulty
- Hard
- Per serving
- 231 kcal
Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 galmond, whole, skin on
- 200 ghoney
- 100 ggranulated sugar
- 2 pcsegg white
- 0.5 tspvanilla extract
- 1 pinchsalt
- 2 pcsrice paper
Equipment
20x20 cm square pan · sharp knife · large bowl · spatula · baking sheet · parchment paper · oven · stand mixer · candy thermometer · heavy-bottomed saucepan
The method
Step by step
- 1
Preheat your oven to 150°C (300°F). Spread the almonds in a single layer on a baking sheet.
About 5 min
- 2
Toast the almonds in the preheated oven for 10-15 minutes, or until lightly golden and fragrant. Stir them halfway through to ensure even toasting. Set aside to keep warm.
About 15 min
Cook’s note: Keeping the nuts warm prevents the nougat from cooling too quickly and becoming unmanageable.
- 3
Line a 20x20 cm (8x8 inch) square pan with parchment paper, leaving an overhang on all sides. Place the rice paper sheets on the bottom of the pan.
About 5 min
Cook’s note: The parchment paper overhang will help you lift the torrone out of the pan easily.
- 4
In a heavy-bottomed saucepan, combine the honey and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves.
About 5 min
- 5
Increase the heat to medium and bring the mixture to a boil. Cook without stirring until it reaches 145°C (293°F) on a candy thermometer.
About 20 min
Cook’s note: Use a reliable candy thermometer for accuracy, as the temperature is crucial for the torrone's texture.
- 6
While the honey mixture is cooking, in a large, very clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
About 5 min
Cook’s note: Ensure the bowl and beaters are completely grease-free for best results with egg whites.
- 7
Once the honey mixture reaches 145°C, carefully and slowly pour it in a thin stream into the beaten egg whites, continuously beating on high speed.
About 5 min
Cook’s note: Pouring slowly helps to temper the egg whites and prevents them from scrambling.
- 8
Continue beating the nougat mixture on high speed for about 15-20 minutes, or until it becomes very thick, glossy, and holds its shape.
About 20 min
Cook’s note: The mixture should be difficult to beat and pull away from the sides of the bowl.
- 9
Fold in the warm toasted almonds and vanilla extract until evenly distributed.
About 2 min
Cook’s note: Work quickly as the nougat will start to set.
- 10
Immediately transfer the mixture to the prepared pan and spread it evenly. You may need to press it down with an oiled spatula or your hands.
About 3 min
Cook’s note: Lightly oiling your spatula or hands will prevent the sticky nougat from adhering.
- 11
Place another piece of rice paper on top of the torrone and press down gently. Cover the pan with another sheet of parchment paper or plastic wrap.
- 12
Let the torrone cool completely at room temperature for at least 4 hours, or preferably overnight, until firm.
About 4 hr
- 13
Once firm, lift the torrone out of the pan using the parchment paper overhang. Remove the excess parchment paper.
About 1 min
- 14
Using a sharp, heavy knife (lightly oiled if needed), cut the torrone into desired pieces or bars.
About 1 min
Cook’s note: A warm knife can help make cleaner cuts.
Per serving
Nutrition
- Calories
- 230.7kcal
- Protein
- 5.9g
- Carbs
- 27.6g
- Fat
- 12.5g
- Fibre
- 3g
- Sugar
- 23g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store torrone in an airtight container at room temperature.
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