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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Gently fold vanilla extract and toasted nuts into the nougat mixture, ensuring even distribution without deflating the delicate meringue base.
- 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.
- Allow the nougat to solidify at ambient temperature for several hours or overnight, ensuring complete setting and firm texture.
- 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.
- 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