Introduction:
Torrone, a classic Italian nougat, is a sweet treat typically enjoyed during the holidays, especially around Christmas. This chewy and nut-filled confection is a delightful mix of honey, egg whites, and toasted nuts, creating a smooth, creamy base with a satisfying crunch. The combination of almonds, hazelnuts, and pistachios adds texture and flavor to this Italian candy. Torrone is a wonderful homemade gift, especially when wrapped beautifully in parchment and tied with string.
While making torrone from scratch might seem like a challenge, it’s actually a rewarding process, and the results are absolutely worth the effort. This traditional Italian torrone recipe produces a rich and chewy candy that’s perfect for the holiday season or special occasions.
Ingredients:
- 1/2 pound (about 1 cup) high-grade Italian honey
- 2 large egg whites
- 1/2 pound (about 1 cup) mixed nuts (such as almonds, hazelnuts, and pistachios)
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract (preferably white vanilla extract)
Preparation:
Step 1: Prepare your baking dish by covering a loaf pan or a small 8×8 inch square baking dish with parchment paper. Ensure that another sheet of parchment paper is ready to cover the top of the torrone once it’s cooked.
Step 2: Preheat your oven to 350°F (175°C). Spread the nuts (almonds, hazelnuts, and pistachios) in a single layer on a baking tray. Toast them in the oven for about 8 minutes, or until the nuts become fragrant and shiny. Once toasted, set them aside to cool.
Step 3: Place the honey in a double boiler or a large heatproof bowl set over a saucepan filled with simmering water (also known as a bain-marie). Ensure the water in the saucepan does not touch the bottom of the bowl. Heat the honey over low heat, stirring occasionally with a wooden spoon until it melts and becomes smooth.
Step 4: While the honey is heating, whisk the egg whites in a separate bowl until they form stiff peaks. This means the egg whites will hold their shape when the whisk is lifted.
Step 5: Gently fold the stiff egg whites into the warm honey mixture. Stir continuously with a wooden spoon until the mixture turns into a creamy, caramel-colored consistency. Continue cooking over low heat for about 45 minutes, stirring constantly to prevent the mixture from sticking to the bowl. As it cooks, the mixture will become thicker and paler.
Step 6: To check if the torrone mixture has reached the right stage, drop a small amount into a glass of cold water. It should form a soft ball that holds its shape without dissolving immediately. If it does, the mixture is ready.
Step 7: Stir in the toasted nuts, salt, and vanilla extract, making sure the nuts are evenly distributed throughout the mixture. Continue cooking and stirring the mixture over low heat for an additional 30 minutes. Set a timer to ensure that the torrone cooks for the full duration.
Step 8: Once the mixture has thickened and is ready, pour it into the prepared baking dish lined with parchment paper. Smooth the top with a spatula and cover with the additional sheet of parchment paper. Gently press the torrone down with your hands to ensure it is evenly distributed in the pan.
Step 9: Allow the torrone to cool and set for a few hours at room temperature. Once fully set, use a sharp, heavy knife to cut the torrone into thick slices or bars.
Step 10: To store, wrap each torrone slice in parchment paper and tie with string or tape. This also makes them perfect for gifting! The torrone will keep well for several weeks if stored in a cool, dry place.
Cooking Notes:
- Honey: The quality of honey is crucial to the flavor of your torrone. Use a high-grade Italian honey or a locally sourced organic honey for the best results.
- Egg Whites: Make sure to whisk the egg whites until they reach stiff peaks. This ensures the right texture for the nougat base.
- Testing the Mixture: The drop test (putting a bit of the torrone mixture in cold water) is an important step to ensure the right consistency. If it dissolves immediately, continue cooking and testing until it forms a soft ball.
- Vanilla Extract: Use pure vanilla extract for a rich flavor. White vanilla extract is preferable as it won’t discolor the pale nougat mixture.
Serving Suggestions:
- Torrone is typically served in thick slices, either on its own or as part of a dessert platter with other holiday sweets like biscotti, panettone, or amaretti cookies.
- It pairs wonderfully with a cup of espresso or a glass of dessert wine.
- For a beautiful presentation, wrap each torrone bar in parchment paper and decorate with a festive ribbon for a holiday gift.
Tips:
- Nut Variations: Feel free to experiment with the types of nuts you use. Almonds, hazelnuts, and pistachios are traditional, but you can also add walnuts or even dried fruit for a twist.
- Storage: Torrone keeps very well when wrapped tightly in parchment and stored in a cool, dry place. It can last for several weeks, making it a great make-ahead treat for the holiday season.
- Cutting Tip: To make cutting easier, use a sharp, heavy knife and warm it slightly under hot water before slicing through the torrone.
Prep Time:
10 minutes
Cooking Time:
1 hour 15 minutes
Total Time:
1 hour 25 minutes + cooling time
Nutritional Information (per serving):
- Calories: 220
- Protein: 5g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 20g
Conclusion:
This Homemade Italian Torrone recipe brings the traditional taste of Italy right to your kitchen. With its soft, chewy texture and combination of honey and toasted nuts, it’s a sweet treat perfect for special occasions or holiday celebrations. Though it requires a bit of time and attention to prepare, the result is a luxurious, homemade candy that can be enjoyed by the whole family or shared as a thoughtful, handmade gift. Wrap it up in parchment, tie it with string, and you’ve got the perfect homemade holiday gift that anyone would love to receive.
Print
Homemade Torrone Recipe
- Total Time: 1 hour 25 minutes + cooling time
Ingredients
- 1/2 pound (about 1 cup) high-grade Italian honey
- 2 large egg whites
- 1/2 pound (about 1 cup) mixed nuts (such as almonds, hazelnuts, and pistachios)
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract (preferably white vanilla extract)
Instructions
Step 1: Prepare your baking dish by covering a loaf pan or a small 8×8 inch square baking dish with parchment paper. Ensure that another sheet of parchment paper is ready to cover the top of the torrone once it’s cooked.
Step 2: Preheat your oven to 350°F (175°C). Spread the nuts (almonds, hazelnuts, and pistachios) in a single layer on a baking tray. Toast them in the oven for about 8 minutes, or until the nuts become fragrant and shiny. Once toasted, set them aside to cool.
Step 3: Place the honey in a double boiler or a large heatproof bowl set over a saucepan filled with simmering water (also known as a bain-marie). Ensure the water in the saucepan does not touch the bottom of the bowl. Heat the honey over low heat, stirring occasionally with a wooden spoon until it melts and becomes smooth.
Step 4: While the honey is heating, whisk the egg whites in a separate bowl until they form stiff peaks. This means the egg whites will hold their shape when the whisk is lifted.
Step 5: Gently fold the stiff egg whites into the warm honey mixture. Stir continuously with a wooden spoon until the mixture turns into a creamy, caramel-colored consistency. Continue cooking over low heat for about 45 minutes, stirring constantly to prevent the mixture from sticking to the bowl. As it cooks, the mixture will become thicker and paler.
Step 6: To check if the torrone mixture has reached the right stage, drop a small amount into a glass of cold water. It should form a soft ball that holds its shape without dissolving immediately. If it does, the mixture is ready.
Step 7: Stir in the toasted nuts, salt, and vanilla extract, making sure the nuts are evenly distributed throughout the mixture. Continue cooking and stirring the mixture over low heat for an additional 30 minutes. Set a timer to ensure that the torrone cooks for the full duration.
Step 8: Once the mixture has thickened and is ready, pour it into the prepared baking dish lined with parchment paper. Smooth the top with a spatula and cover with the additional sheet of parchment paper. Gently press the torrone down with your hands to ensure it is evenly distributed in the pan.
Step 9: Allow the torrone to cool and set for a few hours at room temperature. Once fully set, use a sharp, heavy knife to cut the torrone into thick slices or bars.
Step 10: To store, wrap each torrone slice in parchment paper and tie with string or tape. This also makes them perfect for gifting! The torrone will keep well for several weeks if stored in a cool, dry place.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 220
- Sugar: 20g
- Carbohydrates: 27g
- Protein: 5g