Homemade Torrone Italian Nut Nougat
This chewy, nut-packed candy features layers of crisp wafer and fluffy nougat with hints of citrus and vanilla. It’s a festive treat that’s perfect for holiday sharing.
Servings: 12
Equipment
- Baking Dish 8- or 9-Inch Square
- Pot Large and Heavy-Bottomed
Ingredients
- 2 Sheets wafer paper cut to fit baking pan
- 12 Ounces honey about 1 Cup, I used pale acacia honey for a light-colored result
- 1 ⅔ Cups granulated sugar
- 3 egg whites at room temperature
- 1 Pinch salt
- 1 Tablespoon vanilla extract I used clear for a light-colored result
- 1 Tablespoon lemon zest
- 3 Cups nuts roasted almonds, pistachios, hazelnuts, or pecans
Instructions
- Prepare a 9-inch square baking dish (or similar size) by lining it with plastic wrap, ensuring the bottom and sides are fully covered. Cut both sheets of wafer paper to fit the size of your baking dish. Place one sheet of the wafer paper into the bottom of the dish, set the other piece aside for later.
- Take the room temperature egg whites and beat them with a dash of salt in a stand mixer until you achieve soft peaks. Keep them in the stand mixer for later.
- Take a medium to large sized heavy-bottomed pot, and add your honey and sugar in. Stir this mixture on medium heat until it has reached 300 degrees F.
- Once your sugar mixture has reached 300 degrees, remove from heat and immediately bring it over to the stand mixer.
- With the mixer on medium high stream in about 3 Tablespoons of the hot sugar mixture, let it fully combine with the egg whites and whip for a few moments before slowly streaming in the remaining sugar mixture.
- Add the lemon zest and vanilla extract. Continue whipping on medium-high, watching the texture as the nougat cools. Whip until the mixture is very thick and glossy and begins to pull away from the sides of the bowl, about 5 to 10 minutes. The mixture should noticeably resist the whisk and the bowl should have cooled considerably.
- Add the nuts and mix just until combined, then immediately stop the mixer. Don't overmix at this point, as the nougat will continue to thicken quickly as it cools.
- Working quickly, pour the mixture into your prepared baking dish, on top of the wafer paper. Gently spread as evenly as possible. You can use a lightly greased spatula to spread the nougat if needed.
- Top the nougat with the second wafer paper sheet. Gently press everything down tightly and flat, trying to get as flat and level of a top as you can - you can use the bottom of a cup or ramekin to help smooth it out if needed.
- Let cool at room temperature.
- When ready, carefully turn the torrone out onto a cutting board. Remove the plastic wrap and use a long serrated knife to cut the torrone into desired sizes.
Notes
Don't skip the thermometer: Torrone is one recipe where temperature really matters. Make sure the honey and sugar mixture reaches 300 degrees F before taking it off the heat.
Have everything ready first: Once the nougat starts thickening, things move quickly. I like to have the wafer paper cut, pan prepared, nuts measured and spatula ready before I start cooking the syrup.
Watch the texture, not just the clock: Keep whipping until the mixture becomes very thick. It should noticeably resist the mixer before you transfer it to the pan. If it's still loose and marshmallow-like, the finished torrone can remain too soft.
Humidity matters: If possible, make torrone on a dry day. Candy can absorb moisture from the air, which can leave the finished nougat softer and stickier than expected.
For pretty pale torrone: Use a light honey such as acacia and clear vanilla extract. Darker honey or vanilla will still taste good, but your torrone won't be as white.
Work fast once the nuts go in: The mixture gets harder to spread as it cools. Fold in the nuts, transfer it to the pan and smooth it immediately with a lightly greased spatula.
For cleaner slices: Let the torrone cool completely and use a long serrated knife. Smaller pieces are also easier to package if you're making it for gifts.
Have everything ready first: Once the nougat starts thickening, things move quickly. I like to have the wafer paper cut, pan prepared, nuts measured and spatula ready before I start cooking the syrup.
Watch the texture, not just the clock: Keep whipping until the mixture becomes very thick. It should noticeably resist the mixer before you transfer it to the pan. If it's still loose and marshmallow-like, the finished torrone can remain too soft.
Humidity matters: If possible, make torrone on a dry day. Candy can absorb moisture from the air, which can leave the finished nougat softer and stickier than expected.
For pretty pale torrone: Use a light honey such as acacia and clear vanilla extract. Darker honey or vanilla will still taste good, but your torrone won't be as white.
Work fast once the nuts go in: The mixture gets harder to spread as it cools. Fold in the nuts, transfer it to the pan and smooth it immediately with a lightly greased spatula.
For cleaner slices: Let the torrone cool completely and use a long serrated knife. Smaller pieces are also easier to package if you're making it for gifts.
Nutrition
Calories: 415kcal | Carbohydrates: 61g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 22mg | Potassium: 245mg | Fiber: 3g | Sugar: 51g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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