Homemade Torrone (Italian Nut Nougat)
This classic Italian nougat is chewy, sweet, and packed with roasted nuts—making it the perfect holiday treat. With honey, vanilla, and a touch of citrus zest, it’s irresistibly delicious (and totally worth the effort). Whether you're gifting it or hoarding it, this recipe guarantees homemade torrone better than store-bought!
Equipment
- Plastic wrap
- 9-inch square baking dish
- Stand Mixer
- Heavy-bottomed pot
- Candy thermometer
- Spatula
- Sharp serrated knife (or greased kitchen shears)
Ingredients
- 2 sheets wafer paper cut to fit a 9-inch square pan
- 1 ½ cups 12 oz honey (preferably light-colored, like acacia)
- 1 ⅔ cups granulated sugar
- 3 large egg whites at room temperature
- 1 pinch salt
- 1 tablespoon vanilla extract clear for a lighter color
- 1 tablespoon lemon zest
- 3 cups roasted nuts almonds, pistachios, hazelnuts, or pecans
Instructions
- Prepare the Baking Dish: Line a 9-inch square baking dish with plastic wrap, making sure to cover the bottom and sides. Place one sheet of wafer paper in the bottom and set the second sheet aside for later.2 sheets wafer paper
- Whip the Egg Whites: In a stand mixer, beat the egg whites with a pinch of salt on medium speed until they form soft peaks. Stop mixing and let them sit while you prepare the syrup.3 large egg whites, 1 pinch salt
- Heat the Sugar and Honey: In a heavy-bottomed pot, stir together the honey and sugar over medium heat. Let it cook without stirring until it reaches 300°F (hard-crack stage) on a candy thermometer. This ensures the torrone sets properly.1 ½ cups 12 oz honey (preferably light-colored, like acacia), 1 ⅔ cups granulated sugar
- Slowly Add Hot Syrup to Egg Whites: With the mixer running on medium-high speed, very slowly pour about 3 tablespoons of the hot syrup into the egg whites to temper them. After 30 seconds, gradually drizzle in the remaining syrup in a thin, steady stream. Pouring too fast can ruin the texture.
- Beat Until Thick and Sticky: Add the vanilla extract and lemon zest. Continue whipping until the mixture thickens and the sides of the mixing bowl feel cool enough to touch for 10 seconds without discomfort. This takes about 30 to 40 minutes.1 tablespoon vanilla extract, 1 tablespoon lemon zest
- Mix in the Nuts: Once the nougat mixture cools slightly but is still warm, add the roasted nuts. Stir quickly to evenly distribute them before the mixture becomes too stiff.3 cups roasted nuts
- Transfer to the Baking Dish: Pour the nougat mixture into the prepared baking dish over the wafer paper. Use a lightly greased spatula to spread it evenly.
- Top with Second Wafer Paper: Place the second sheet of wafer paper on top and press down firmly to smooth and flatten the nougat. Use the bottom of a cup or ramekin to gently press for an even surface.
- Cool and Set: Let the torrone sit at room temperature for 3 hours to fully set. Do not refrigerate—it will absorb moisture and become sticky.
- Cut into Pieces: Once set, remove the nougat from the pan and place it on a cutting board. Use a sharp serrated knife, lightly greased, to cut it into squares or bars. If it’s too sticky, lightly oil the knife or use kitchen shears.