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Torrone Recipe: How to Make Italian Nougat

Written by MasterClass

Last updated: Jun 19, 2024 • 4 min read

Made by slow-cooking honey with egg whites and toasted nuts, torrone is a nougat-like candy perfect as an after-dinner treat, part of a holiday spread, or cut and wrapped as a sweet gift.

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What Is Torrone?

Torrone, also known as nougat, is an Italian meringue-based candy. The traditional candy-making method involves cooking honey with whipped egg whites until the mixture becomes firm and chewy. Vanilla and citrus zest scent the candy, and toasted nuts add crunch.

This Italian confection is especially popular around Christmas time.

What Does Torrone Taste Like?

Italian torrone has a rich, honey-flavored sweetness. It takes on the flavors of whichever nuts are in the mix and a floral hint from vanilla and citrus zest. The textural combination of crunchy nuts and soft chew sets it apart from other candies.

Torrone features classic Italian flavors like citrus and pistachio, and textures vary by region: the longer you cook it, the more solid the candy becomes.

3 Variations on Torrone

Torrone comes in many different varieties. Use your favorite nuts and extracts to flavor your homemade torrone.

  1. 1. Chocolate and hazelnut: Reminiscent of Italy’s favorite spread, this chocolate hazelnut version tastes nostalgic. Substitute hazelnuts for the pistachios, and stir in a quarter cup of cocoa powder when incorporating the egg whites.
  2. 2. Orange and spice: Add half a cup of chopped candied orange peel and a teaspoon of nutmeg to the recipe to mimic the flavors of panettone, a traditional Christmas bread.
  3. 3. Rosewater: Stirring in a small amount of rosewater adds a floral quality that pairs well with almond and citrus zest flavors. Instead of vanilla, add one teaspoon of rosewater.

3 Tips for Making Torrone

Here are some tips on how to make soft and chewy Italian nougat at home.

  1. 1. Use a heavy-bottomed pot. Making candy carries the risk of a scorched bottom, so use a pot with a heavy base, like a Dutch oven or other enameled cast iron. You can also make this recipe over a bain-marie (water bath) to prevent scorching, but it will take longer to cook.
  2. 2. Be patient. Above all, this recipe takes a little extra care to achieve the right texture. The time you spend stirring is worth it to achieve the classic chew of a traditional torrone.
  3. 3. Use edible paper or parchment. This nougat candy will be very sticky and hot when it first comes off the stove. Pouring it directly onto plastic wrap will melt the plastic, so use edible candy paper (sometimes called wafer paper) or parchment paper to line your baking tray.

Classic Almond Pistachio Torrone Recipe

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16 Ratings | Rate Now

makes

One 9x13 inch tray

prep time

5 min

total time

1 hr 20 min

cook time

1 hr 15 min

Ingredients

Note: The total time does not include 3 hours of inactive time.

  1. 1

    Preheat the oven to 375 degrees Fahrenheit.

  2. 2

    Lay almonds and pistachios in a single layer on a baking sheet and toast until they become golden and fragrant, about 10–15 minutes.

  3. 3

    Remove the nuts from the oven and set them aside.

  4. 4

    Prepare a 9” x 13” baking sheet by rubbing the surface and sides with a tablespoon of olive oil, then line the bottom with a piece of parchment paper.

  5. 5

    Pour the honey into a large, heavy-bottomed pan and cook over medium heat, constantly stirring with a wooden spoon or heat-safe spatula, for 30 minutes.

  6. 6

    In the bowl of a stand mixer, whisk the egg whites until soft peaks form, 3–4 minutes.

  7. 7

    Using a whisk, incorporate one-third of the whisked egg whites into the pot with the honey.

  8. 8

    Whisk in the remaining egg whites in two more batches.

  9. 9

    Using a wooden spoon or spatula, continue stirring and cooking the honey mixture over low heat until it becomes shiny and pale, about 30 more minutes.

  10. 10

    Test the doneness by lifting the spoon and trailing a ribbon of the mixture over the surface. It should linger, rather than immediately incorporating itself back into the candy. Another way to test that you've reached the right texture is to add a few drops of the mixture to a glass of very cold water. It should form a soft ball and feel malleable, like clay.

  11. 11

    Put the tray of toasted nuts back into the oven for a minute or so, to rewarm them.

  12. 12

    Stir the lemon zest, vanilla, salt, and warmed toasted almonds and pistachios into the cooked candy until fully incorporated.

  13. 13

    Carefully pour the mixture into the prepared baking sheet and smooth the surface with a spatula.

  14. 14

    Place another piece of parchment or wafer paper over the top of the candy and set it aside to cool to room temperature.

  15. 15

    To slice the torrone, carefully wipe olive oil onto the blade of a sharp knife.

  16. 16

    Carefully slice the torrone into bite-size pieces, reapplying olive oil to the knife as needed.

  17. 17

    Store the cut torrone in an airtight container, or wrap individual slices in parchment paper and seal tightly.

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