Homemade Nougat (Torrone) Recipe: Sweet & Heavenly Bliss

Sweet and nutty, this traditional Italian nougat recipe brings a delightful crunch of torrone to your dessert table.

Generations of Italian families have cherished this delectable confection made with honey, egg whites, and toasted nuts.

The soft, chewy texture melts in your mouth, creating a symphony of flavors that dance across your palate.

Almonds and pistachios add a rich, earthy dimension to this classic treat.

Crafting torrone requires patience and precision, transforming simple ingredients into a luxurious confection.

Each bite tells a story of culinary tradition passed down through centuries.

You’ll fall in love with this authentic nougat that promises to be the star of any holiday gathering.

Storing Nougat Candy for Sweet Snacking

• Wrap individual nougat pieces in wax paper or parchment paper, then store in an airtight container in the refrigerator for up to 2 weeks. Keep away from moisture to maintain texture.
• Place nougat pieces between layers of parchment paper in a freezer-safe container. Seal tightly and freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
• Store in a cool, dry place inside an airtight container with parchment paper between layers. Consume within 1 week for best quality and freshness.
• Dust nougat pieces with powdered sugar or cornstarch before storing to prevent them from clumping together and maintain their individual shape.

FAQs

• What are the key ingredients for making traditional Italian nougat?

The key ingredients are egg whites, sugar, honey, corn syrup, vanilla extract, and toasted almonds or mixed nuts. These components create the classic sweet and nutty flavor of torrone.

• How difficult is this recipe for home bakers?

This nougat recipe requires some precision with candy making techniques, particularly monitoring syrup temperature and whipping egg whites. It’s moderate difficulty, best suited for bakers with some intermediate cooking experience.

• Why do I need a candy thermometer for this recipe?

A candy thermometer is crucial to accurately measure the syrup temperature at 250F (121C), which ensures proper sugar crystallization and the right texture for the nougat. Without it, achieving the correct consistency becomes challenging.

Italian Nougat Candy What Makes Torrone Irresistible

• No complicated techniques required, making this nougat perfect for home bakers of all skill levels.
• Packed with toasted almonds and sweet vanilla, this treat guarantees smiles from kids and adults alike.
• Ideal for holiday gifting, special occasions, or as a luxurious after-dinner sweet that impresses everyone.
• Creates a classic Italian candy that connects you with traditional culinary heritage while being simple to prepare.

Ingredients for Homemade Nougat Candy

• Egg Whites: The key component that provides structure and lightness to the nougat.
• Granulated Sugar: Provides sweetness and helps create the glossy candy texture.
• Honey: Adds rich flavor and contributes to the smooth consistency of the nougat.

• Corn Syrup: Helps prevent sugar crystallization and creates a smooth candy texture.
• Water: Assists in dissolving sugar and creating the syrup base.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.

• Almonds, Mixed Nuts: Provide a delightful crunch and nutty flavor to the nougat.
• Salt: Balances the sweetness and helps stabilize the egg white mixture.
• Rice Paper or Parchment Paper: Essential for preventing sticking and shaping the nougat.

Nougat Candy Tools for Success

• Stand Mixer: Essential for whipping egg whites and beating the nougat mixture with precision.
• Whisk Attachment: Crucial for creating stiff egg white peaks and blending ingredients smoothly.
• Candy Thermometer: Necessary for accurately measuring syrup temperature to ensure perfect nougat texture.
• Medium Saucepan: Ideal for cooking sugar syrup to the right consistency.
• 8×8-inch Baking Pan: Used for setting and shaping the nougat.
• Rice Paper or Parchment Paper: Prevents sticking and helps with easy removal.
• Offset Spatula: Perfect for spreading and smoothing nougat in the pan.
• Sharp Knife: Used for cutting the set nougat into clean, precise pieces.
• Cutting Board: Provides a stable surface for cutting the nougat.

Steps for Preparing Torrone Like in Italy

Step 1: Prepare Workspace

Get a clean 8×8-inch baking pan ready.

Line it with rice paper or parchment paper, making sure to grease the paper lightly so nothing sticks.

Step 2: Whip Egg Whites

Grab your stand mixer and whisk attachment.

Whip egg whites with a tiny pinch of salt until they form stiff, glossy peaks that stand up tall and proud.

Step 3: Create Sugar Syrup

• Granulated sugar
• Honey
• Corn syrup
• Water

Cook this mixture over medium heat without stirring.

Watch carefully with a candy thermometer until it hits 250 degrees Fahrenheit.

Step 4: Merge Syrup And Egg Whites

Slowly drizzle the hot syrup into the whipped egg whites.

Use a low mixer speed and pour carefully to avoid messy splatters.

Step 5: Whip To Perfection

Crank up the mixer speed to high.

Beat the mixture until it becomes thick and glossy, losing its shine.

This takes about 8-10 minutes.

The mixture should feel warm, not scalding hot.

Step 6: Add Flavor Boosters

• Vanilla extract
• Toasted almonds
• Mixed nuts (optional)

Be gentle to keep all that beautiful air you whipped into the mixture.

Step 7: Pour And Smooth

Transfer the nougat to your prepared pan.

Use an offset spatula to spread it evenly.

If you want, place another rice paper sheet on top to create a super smooth surface.

Step 8: Let It Rest

Allow the nougat to set at room temperature.

This can take several hours or overnight.

Patience is key for perfect texture.

Step 9: Cut And Serve

Once firm, lift the nougat out of the pan.

Place on a cutting board and slice into squares or rectangles.

Pro tip: Lightly oil your knife or dust with powdered sugar to prevent sticking.

Tips for Perfect Chewy Nougat Candy

• Whip egg whites with a pinch of salt until they form stiff, glossy peaks for the perfect nougat texture.
• Use a candy thermometer to precisely hit 250F, ensuring the syrup reaches the right consistency without burning.
• Lightly oil your knife or dust with powdered sugar when cutting to avoid nougat sticking and maintain clean, sharp edges.
• Line the pan with rice paper or greased parchment paper to easily remove nougat and preserve its delicate structure.
• Keep nougat in an airtight container with parchment paper between layers to maintain freshness and prevent pieces from sticking together.

Torrone Candy Flavor Variations

• Nut-Free Nougat: Replace almonds with sunflower seeds or pumpkin seeds for those with nut allergies, maintaining the same crunchy texture and nutritional value.
• Vegan Nougat Alternative: Substitute egg whites with aquafaba (chickpea liquid), using vegan honey or agave syrup to create a plant-based version that mimics traditional nougat's soft, chewy consistency.
• Chocolate-Infused Nougat: Fold melted dark chocolate into the nougat mixture before setting, creating a rich, decadent flavor profile that complements the classic sweetness.
• Tropical Fruit Nougat: Mix in dried mango, coconut flakes, and macadamia nuts to transform the traditional recipe into a Hawaiian-inspired treat with vibrant, exotic flavors.

Serving Italian Nougat at the Holidays

• Nutty Flavor Explosion: Serve alongside espresso or cappuccino for a classic Italian dessert pairing that enhances the almond's rich taste.
• Holiday Gift Charm: Wrap individual nougat pieces in decorative wax paper or cellophane, creating beautiful homemade gifts for friends and family during festive seasons.
• Dessert Platter Perfection: Arrange nougat squares on a rustic wooden board with dark chocolate, fresh figs, and dried fruits for an elegant after-dinner presentation that looks professionally styled.
• Gelato Companion: Crumble small nougat pieces over vanilla or pistachio gelato, adding delightful crunch and complementing the creamy dessert with nutty undertones.

Nougat (Torrone) Recipe

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4.5 from 29 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Silky Italian nougat torrone delights with almonds, honey, and egg whites, creating a classic confection from Mediterranean traditions. Crisp yet tender bars offer sweet celebration of Italian culinary heritage you can craft in your own kitchen.

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Ingredients

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Main Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup honey
• 1 1/2 cups toasted almonds, chopped (or a mix of nuts like pistachios, hazelnuts)
• 2 large egg whites, room temperature

Liquid Ingredients:

• 1/4 cup light corn syrup
• 1/4 cup water
• 1 teaspoon vanilla extract

Seasoning:

• 1/4 teaspoon salt
• Edible rice paper sheets (optional, for lining)

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Instructions

1. Prepare the baking vessel by draping edible rice paper or parchment paper inside an 8×8-inch pan, ensuring complete coverage and lightly greasing if using parchment to prevent adhesion.
2. Whip egg whites with a pinch of salt in a stand mixer until forming stiff, glossy peaks that maintain sharp points when the whisk is lifted.
3. Create a syrup mixture by combining granulated sugar, honey, corn syrup, and water in a medium saucepan, heating over medium temperature without stirring until the candy thermometer reaches precisely 250F (121C).
4. Gradually stream the hot syrup into the whipped egg whites while mixer operates at low speed, carefully avoiding direct contact with the whisk to prevent splattering.
5. Increase mixer speed to high, beating the mixture until it transforms into a thick, lustrous consistency that begins to lose its initial glossy appearance, approximately 8-10 minutes.
6. Gently fold vanilla extract and toasted nuts into the nougat mixture, ensuring even distribution without deflating the delicate meringue base.
7. Transfer the nougat into the prepared pan, smoothing the surface using an offset spatula and optionally covering with an additional rice paper sheet for a pristine finish.
8. Allow the nougat to solidify at ambient temperature for several hours or overnight, ensuring complete setting and firm texture.
9. Once fully set, carefully remove the nougat from the pan and position on a cutting surface, slicing into precise squares or rectangles using a sharp, lightly oiled knife.
10. Preserve the nougat in a sealed container, strategically layering with parchment paper to prevent pieces from fusing together during storage.

Notes

• Stabilize Egg Whites Add a tiny pinch of cream of tartar when whipping egg whites to create more stable and voluminous peaks, ensuring a smoother nougat texture.
• Precise Temperature Control Use a reliable candy thermometer and watch the syrup carefully, as just a few degrees can dramatically change the final consistency of your nougat.
• Nutty Variations Toast nuts beforehand to enhance their flavor and create a deeper, more complex taste profile in the final candy.
• Humidity Matters Make nougat on a dry day, as excess moisture can make the candy sticky and affect its texture, causing it to become soft or grainy more quickly.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 30 g
• Sodium: 50 mg
• Fat: 7 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg