Traditional Italian Torrone
A delightful confection combining honey, nuts, and egg whites to create a soft, airy nougat perfect for sharing on special occasions.
Servings: 12 pieces
Calories: 160kcal
Ingredients
Main Ingredients
- 1 cup honey Pure golden honey adds a sweet depth.
- 1 cup sugar Essential for sweetness and texture.
- 1/4 cup water Helps dissolve the sugar.
- 2 large egg whites Provides lightness and airy structure.
- 1 cup toasted almonds Nutty and crunchy.
- 1 cup toasted pistachios or mixed nuts Adds flavor and crunch.
- 1 teaspoon vanilla extract or citrus zest Enhances the overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the nuts on a baking sheet and toast for about 8-10 minutes until fragrant.
Making the Nougat
- In a medium saucepan, heat honey until it reaches 250°F (120°C), using a candy thermometer.
- In another pot, mix sugar and water together, heating until it reaches 300°F (150°C).
- Beat the egg whites in a bowl until soft peaks form. Slowly pour in the hot honey while continuing to beat until well mixed.
- Gently fold in the sugar syrup, toasted nuts, and vanilla extract or citrus zest.
Setting the Nougat
- Pour the mixture into a parchment-lined dish, pressing down to form an even layer.
- Allow it to set at room temperature for at least 4 hours before slicing into bite-sized pieces.
Notes
Ensure egg whites are at room temperature for better peaks. Monitor honey and sugar syrup temperatures closely for best texture. Add dried fruits or sea salt for variations.