Sounds like you’re craving Torrone, the classic Italian nougat! Torrone is sweet, chewy, and full of nuts, often enjoyed during the holidays or special celebrations. Here’s a recipe to make this delicious treat at home.
Italian Nougat (Torrone) Recipe
Ingredients:
- 2 cups (250 g) honey
- 1 ½ cups (300 g) sugar
- ¼ cup (60 ml) water
- 2 large egg whites
- 1 tsp lemon juice
- 1 ½ cups (200 g) roasted almonds (or a mix of almonds, hazelnuts, and pistachios)
- 1 tsp vanilla extract
- 1 tbsp vegetable oil (for greasing)
- Rice paper (optional, to line the nougat)
Instructions:
- Prepare the pan:
Grease a rectangular or square baking dish (about 8×8 inches) with a bit of vegetable oil or line it with rice paper (this keeps the nougat from sticking). If you’re using rice paper, make sure it’s placed both on the bottom and sides of the pan. - Heat the honey and sugar:
In a large saucepan, combine the honey, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it until the sugar has dissolved and the mixture is bubbling gently. - Whip the egg whites:
In a separate bowl, whip the egg whites with lemon juice until soft peaks form (this can take a few minutes with a hand mixer or stand mixer). The mixture should hold its shape but still be soft and airy. - Combine the syrup with egg whites:
Once the honey-sugar syrup has reached 250°F (121°C) on a candy thermometer (soft-ball stage), slowly pour the hot syrup into the whipped egg whites while continuously beating. Be careful to avoid pouring the syrup directly onto the beaters or the sides of the bowl. - Continue to beat:
Beat the mixture on medium-high speed until it thickens and becomes glossy. This can take about 5 minutes. Once the nougat has thickened, add in the vanilla extract. - Add the nuts:
Gently fold in the roasted almonds (or a mix of nuts, as desired). Make sure the nuts are evenly distributed throughout the nougat mixture. - Transfer to the pan:
Pour the nougat mixture into the prepared pan and smooth it out with a spatula. If you have rice paper, you can press some on top to keep the nougat smooth. Let it cool completely at room temperature, about 2 hours. - Slice and serve:
Once the nougat has set and firmed up, slice it into small squares or bars. If you used rice paper, peel it off before serving.
Storage:
Store the Torrone in an airtight container at room temperature for up to 2 weeks. It can also be individually wrapped in wax paper for gift-giving!
Tips:
- Choice of nuts: Traditional Torrone uses almonds, but you can also use hazelnuts, pistachios, or a mixture for variety.
- Flavor additions: Some recipes add orange zest or a touch of cinnamon for extra flavor.
- Candy thermometer: It’s important to get the honey-sugar syrup to the correct temperature to achieve that perfect chewy texture.
This is a simple yet delicious way to enjoy Torrone. It’s the perfect mix of chewy, nutty, and sweet. Would you like a variation on it, or maybe a suggestion for another Italian sweet treat?
