A timeless Italian nougat with honey and toasted nuts
Classic Soft Torrone is an Italian confection that brings together the delicate sweetness of honey, the crunch of toasted nuts, and the light texture of a fluffy meringue. Traditionally enjoyed during the holidays, it’s also a wonderful treat for coffee breaks, dessert platters, and homemade gift boxes.
This recipe captures the authentic flavor and texture of Italian nougat while making it accessible for home bakers. The result is a chewy, nutty, and slightly airy candy that feels both rustic and luxurious.
Why You’ll Love This Recipe
- Authentic taste – Inspired by traditional Italian recipes.
- Beautiful presentation – Makes a lovely edible gift.
- Versatile – Perfect for holidays, celebrations, or everyday indulgence.
- Satisfying texture – Soft yet chewy, with a delightful crunch from the nuts.
Ingredients
- 2 cups toasted almonds
- 1 cup toasted pistachios
- 1 ½ cups honey
- 1 cup white granulated sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- Edible wafers (optional)
- A pinch of salt
Instructions
1. Toast the nuts
Preheat the oven to 180°C (350°F). Spread almonds and pistachios on a baking sheet and toast for 8–10 minutes, until fragrant. Set aside.
2. Heat the honey and sugar
In a medium saucepan over medium heat, warm the honey and sugar together. Stir occasionally until the mixture reaches 140°C (285°F) on a candy thermometer.
3. Prepare the meringue
While the syrup is heating, beat the egg whites with a pinch of salt in a stand mixer until stiff peaks form.
4. Combine syrup and meringue
With the mixer running on low speed, carefully pour the hot honey mixture into the egg whites in a thin, steady stream. Increase to medium speed and whisk continuously for 10–15 minutes, until the mixture thickens and cools slightly.
5. Add flavor and nuts
Stir in the vanilla extract, followed by the toasted almonds and pistachios, mixing until evenly distributed.
6. Prepare the mold
Line a rectangular mold or baking dish with parchment paper, or place edible wafers on the bottom.
7. Shape the torrone
Spread the nougat mixture evenly into the prepared mold. Press lightly with a spatula to level the surface. Cover with another layer of wafers or parchment.
8. Rest and cut
Let the torrone sit at room temperature for at least 4 hours, or overnight, until firm. Slice into portions with a sharp knife.
Tips for Success
- Use a candy thermometer to ensure the honey-sugar mixture reaches the correct temperature for the right texture.
- Work quickly when spreading the mixture, as it thickens fast.
- Store properly in an airtight container at room temperature to keep it fresh and chewy.
Serving & Storage
- Serve as part of a dessert platter, alongside espresso, or as a sweet treat after a meal.
- Store in an airtight container for up to 2 weeks. Do not refrigerate, as it may affect the texture.