Ingredients
Equipment
Instructions
- Prepare the pan: A 9×9-inch pan with parchment or wafer paper. Leave some overhang for easy removal.
- Toast the nuts (if not pre-roasted): Preheat oven to 350°F (175°C). Toast hazelnuts and almonds for 8–10 minutes, stirring once. Let cool and set aside.
- Melt the honey and sugar: In a heavy-bottomed saucepan, heat honey and sugar over medium heat, stirring until dissolved. Simmer gently without stirring until it reaches 250°F (121°C) on a candy thermometer (hard ball stage). This takes about 10–15 minutes.Stir often and monitor carefully to prevent burning.
- Whip egg whites: While the syrup is cooking, beat egg whites with a pinch of salt until stiff peaks form.You’ll fold these into the hot sugar-honey mixture later.
- Combine Sugar-Honey with Egg Whites: Slowly pour the hot honey-sugar mixture into the whipped egg whites while mixing on low speed.Once combined, increase the mixer speed to medium-high. Beat until the mixture is glossy and starts to thicken (5–8 minutes).
- Add Nuts and Flavor: Quickly fold in the toasted nuts, vanilla, and citrus zest (if using) with a spatula. The mixture will be thick and sticky.Work quickly—Torrone sets as it cools.
- Shape the Torrone: Pour the mixture into the prepared pan. Use a spatula (lightly oiled or wet) to smooth the surface. Allow to cool at room temperature for 6 hours until firm, then refrigerate for at least 5 hours or overnight.Cover with parchment or wafer paper, pressing gently.
Notes
Toast the nuts: Lightly toasting the almonds (or pistachios/hazelnuts) deepens their flavor and helps them stay crisp inside the nougat. Skip it and the nuts can taste flat or soft.
Use a candy thermometer: Torrone is all about temperature. The honey and sugar syrup need to reach the right stages for the candy to set properly. If your thermometer is old or unreliable, test it in boiling water (it should read 212°F / 100°C).
Prep everything before you start: Once the syrup hits temperature, you have to move quickly. Line your pan, cut the wafer sheets (if using), measure the nuts, and have your mixer ready before heating anything.
Work quickly but carefully: The mixture thickens fast once the hot syrup hits the whipped egg whites. Don’t wander off—this is the hands-on moment of the recipe.
A stand mixer makes life easier: Hand mixers can struggle with the thick, glossy nougat. If you have a stand mixer, now is the time to use it.
Humidity matters: Torrone doesn’t love moisture. Make it on a dry day if you can—rainy or very humid weather can make the candy softer and harder to set.
Wafer sheets are optional: They keep the candy from sticking to everything in sight and give that classic Italian look. Parchment works fine too, just oil it lightly.
Let it cool completely: Torrone can take several hours or even overnight to set. If you try to cut it early, it may stick to the knife or lose its shape.
Warm your knife for clean slices: Dip the knife in hot water and wipe it dry before cutting. It glides through the nougat instead of tugging or tearing.