Torrone (Italian Nut and Nougat Confection) Recipe

Name: Torrone (Italian Nut and Nougat Confection)
Prep time: 15 min
Cook time: 75 min
Total time: 150 min
Yield: 40
Ingredients: 2 (8x10-inch) sheets wafer paper; 3 cups roasted almonds; 1 cup roasted pistachios; 1.3333333730698 cups honey; 1 cup white sugar; 3 tablespoons white sugar; 2 large egg whites, at room temperature; 1 pinch salt; 1 tablespoon lemon zest; 0.25 teaspoon vanilla extract

Cook Time: 75 minutes

This recipe yields 40 servings.

Ingredients

2 (8x10-inch) sheets wafer paper (edible rice paper)
3 cups roasted almonds
1 cup roasted pistachios
1 cups light amber honey
1 cup white sugar
3 tablespoons white sugar
2 large egg whites, at room temperature
1 pinch salt
1 tablespoon lemon zest
teaspoon vanilla extract

Directions

Step 1: Line an 8x11-inch baking dish with plastic wrap, allowing the ends to hang over the sides. Place one sheet of wafer paper at the bottom of the dish.

Step 2: Set almonds and pistachios in a warm area to make mixing easier later on.

Step 3: Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons of sugar. Cook over low heat, stirring constantly with a spatula, until the mixture transforms from grainy to smooth and silky, which should take about 30 minutes. Remove from heat.

Step 4: In a mixing bowl, whisk egg whites and a pinch of salt until soft peaks form, about 3 to 4 minutes.

Step 5: Return the honey mixture to low heat. Gradually whisk in of the whipped egg whites. Once incorporated, continue adding the remaining egg whites in 3 additional batches, whisking well between each addition.

Step 6: Continue cooking on low heat, stirring constantly, until the mixture turns a bright white color and the consistency thickens. The mixture should form a ribbon on the surface that lasts for 4 to 5 seconds before disappearing. This process should take about 40 minutes. To test, drop a small amount of the mixture into a bowl of ice-cold water; it should feel like firm clay when you touch it.

Step 7: Whisk in the lemon zest and vanilla extract.

Step 8: Add the warm almonds and pistachios to the mixture and stir until evenly incorporated.

Step 9: Transfer the nougat mixture into the prepared baking dish. Use a clean, oiled spatula to smooth the top evenly.

Step 10: Place the second sheet of wafer paper on top of the nougat, shiny side up. Lay a piece of plastic wrap over the top and press down firmly, gently tamping the mixture to ensure even compression.

Step 11: Remove the top layer of plastic wrap and allow the nougat to cool at room temperature until firm and ready to cut. This should take about 1 to 2 hours.

Step 12: Once the nougat is cool, lift the overhanging plastic wrap to release it from the dish. Invert the nougat and remove the bottom layer of plastic wrap. Trim off any hard-to-remove plastic wrap edges.

Step 13: Using a sharp serrated knife, cut the nougat into 1-inch squares.

Chef's Note

If wafer paper is unavailable, you can lightly spray the plastic wrap with vegetable oil for an alternative. Some people use cornstarch, but I find it unnecessary.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	137
Total Fat	7g
Saturated Fat	1g
Sodium	20mg
Total Carbohydrate	18g
Dietary Fiber	2g
Total Sugars	16g
Protein	3g
Vitamin C	0mg
Calcium	31mg
Iron	1mg
Potassium	118mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

FAQ about Torrone (Italian Nut and Nougat Confection) Recipe

Torrone should be stored in an airtight container at room temperature. It can last up to 1-2 weeks when properly stored. If you need to store it for a longer period, wrapping it individually in wax paper and placing it in a ziplock bag or airtight container can help preserve freshness.

Yes, you can freeze Torrone. Wrap the pieces tightly in plastic wrap or wax paper, then place them in a freezer-safe container or ziplock bag. When ready to eat, let it thaw at room temperature. The texture may change slightly after freezing but it will still be delicious.

To make the Torrone firmer, ensure that the honey-sugar mixture reaches the correct consistency during the cooking process. It should be thick enough to hold a ribbon on the surface. If it’s too soft, continue cooking on low heat until it firms up. You can also adjust the ratio of egg whites to achieve a firmer texture.

If you don’t have wafer paper, you can line your pan with plastic wrap and lightly grease it with vegetable oil. Some people use cornstarch, but the oil method is usually preferred for a smoother finish.

Use a sharp serrated knife to cut Torrone into small squares. It's best to let it cool and firm up for 1-2 hours before cutting. If the texture is too sticky, you can lightly dust the knife with cornstarch or powdered sugar.

Yes, feel free to customize the nuts based on your preferences or what you have available. Almonds and pistachios are traditional, but you can experiment with hazelnuts, walnuts, or even dried fruit like apricots or cranberries.

To avoid sticky Torrone, ensure you cook the sugar-honey mixture on low heat, as a high temperature can cause it to become overly soft. Also, make sure to reach the correct texture when adding the egg whites, as under-beaten egg whites can result in a gooey texture.

The color of your Torrone may turn out beige if the honey caramelizes during cooking. To avoid this, cook the sugar-honey mixture on a very low heat and stir constantly. Different types of honey can also affect the final color.

You can experiment with different types of sugar, such as brown sugar or coconut sugar, but this may alter the flavor and texture of the Torrone. White sugar is recommended for the best results in terms of consistency and color.

The Torrone is done when it has reached the correct consistency. You can perform the 'ribbon test' by drizzling a bit of the mixture onto a cold surface and watching how it sets. It should hold a ribbon shape for about 4-5 seconds before disappearing. Alternatively, test it in ice water—it should feel like firm clay when you pinch it.

Comments

Larry Davis

03/03/2025 09:21:44 AM

I tried making this recipe twice. The first time, it turned out a bit too hard (didn't throw it away, just added cashews to salvage it). I realized that my propane stove burns hot, so for the second attempt, I followed another reviewer's suggestion and placed my wide, heavy-bottomed 6 qt pan on a cast iron skillet on my smallest burner. I also noted in Chef Jon's video that he never let the mixture boil, emphasizing the need for a slow, low heat. When whipping the eggs, I made sure to whip them for longer the second time as they still appeared liquid underneath. After adding the eggs, I stirred the mixture for 45 minutes, turned off the flame, and continued stirring for another 5 minutes. The result was perfect! I made the Torrone My Onee recipe with candied orange peels and apricots added, alongside the original ingredients. Thank you, Chef Jon, for the guidance! It was a challenging process, but definitely worth it.

Julie Sanchez

05/11/2024 10:55:02 PM

Hi everyone, I've made this recipe four times now and I wanted to share my experience with each batch. The first time I followed Chef John's directions precisely and the Torrone turned out perfectly, although a little stickier than I had anticipated. It cut well and held its shape without collapsing or melting. I used a heavy-bottomed saucepan, BJs Wellesley Farms honey, and kept the burner on its lowest setting for the entire cooking process. I had all my ingredients and utensils ready from the start. On my second attempt, I made a major mistake by adding the vanilla and zest in the middle of cooking along with the egg whites. This resulted in a terrible taste and a darker color in the finished Torrone. Additionally, I extended the second cooking stage by 8-10 minutes in an attempt to make it harder, leading to a sticky and rock-hard product that I couldn't even slice through. For the third batch, I used a different type of honey from Trader Joe's. This time, the Torrone thickened much faster in the second stage, forming ribbons after only 25 minutes. Worried about repeating the previous overly hard batch, I removed it early. Unfortunately, this resulted in a Torrone that never fully set and remained gooey and messy, although it still tasted amazing. We ended up eating it like that. Overall, this recipe has taught me the importance of timing and following instructions carefully. Each attempt brought its own lessons and challenges, but I'm determined to perfect this recipe with practice.

Rachel Gonzalez

12/13/2023 10:49:27 PM

I intend to prepare this recipe in the future and will incorporate a tip from another recipe to reduce the cooking time and stirring by approximately 40 minutes. Step 2: Boil the honey-syrup until it reaches 290F (use a candy thermometer), then remove it from the heat. Step 3: Once soft peaks have formed, gradually pour the syrup mixture (not egg whites) into the mixer running at medium speed. Step 4: Disregard step 4. Instead, switch the mixer to medium-high and beat the mixture for 5 minutes until it becomes very thick, stiff, and glossy.

Brenda Evans

07/06/2024 04:59:11 PM

I have made this recipe about 4 times now. I often give it out as Christmas gifts. My only wish is that it would turn out a bit firmer. I suppose practice makes perfect, as each time it didn't turn brown. Regardless, it is absolutely delicious.