Torrone is one of those recipes that instantly takes me back to holidays, long family tables, and small plates of sweets passed around after dinner. In Italy, it’s deeply tied to celebrations, especially Christmas, but once you make it yourself, you realize it deserves a place in your kitchen year-round. I love how this turns out every time: chewy without being sticky, delicately sweet, and packed with roasted nuts that give just the right crunch. Making torrone feels a little dramatic because of the hot sugar, but that’s part of the experience. As soon as the honey starts to heat, you’ll notice the aroma filling the kitchen, warm, floral, and comforting.
Authentic torrone relies on very few ingredients, which means each one truly matters. There’s no hiding mistakes here, but that’s also what makes it so satisfying when you get it right. The balance of honey, sugar, whipped egg whites, and nuts creates that classic nougat texture that’s soft yet structured.
Ingredients:
- 2 sheets edible wafer paper, cut to fit a square pan
- 12 ounces light honey, preferably acacia
- 1 2/3 cups granulated sugar
- 3 egg whites, at room temperature
- A pinch of salt
- 1 tablespoon vanilla extract, clear if possible
- 1 tablespoon lemon zest
- 3 cups mixed nuts such as almonds, pistachios, hazelnuts, or pecans, roasted
Using a light honey like acacia really makes a difference. It keeps the flavor gentle and lets the nuts and citrus shine instead of overpowering everything with sweetness. Roasting the nuts yourself is another small step that pays off. Even a short time in the oven brings out their oils and makes the final torrone smell incredible. Wafer paper might feel unfamiliar if you’ve never used it before, but it’s essential for preventing sticking and giving the nougat its traditional finish.
Before you start cooking, line a square baking dish with plastic wrap, making sure the bottom and sides are fully covered. Place one sheet of wafer paper on the bottom and set the pan aside. This small bit of prep saves stress later when the nougat is ready to spread.
In a stand mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until soft peaks form. They should look glossy and gently hold their shape. Leave them in the mixer while you move on to the sugar.
In a heavy-bottomed pot, combine the honey and granulated sugar. Heat over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to cook until it reaches a high candy temperature. The bubbling will become thicker and slower, and the honey scent will deepen. This is the moment I always pause, because it’s amazing how simple ingredients transform so dramatically.
With the mixer running on low speed, carefully pour a small amount of the hot sugar mixture into the egg whites. Go slowly and steadily to avoid scrambling them. Once that first addition is incorporated, continue pouring the rest in a thin stream, gradually increasing the mixer speed. The mixture will thicken, stretch, and turn beautifully glossy.
Add the lemon zest and vanilla extract, then continue whipping as the nougat cools slightly and gains structure. When it starts pulling away from the sides of the bowl and feels elastic, switch to a sturdy spatula and gently fold in the roasted nuts, making sure they’re evenly distributed.
Transfer the nougat into the prepared pan, spreading it evenly over the wafer paper with a lightly greased spatula. Press it firmly into the corners, then place the second sheet of wafer paper on top. Press gently but evenly to level the surface. Let the torrone cool completely at room temperature. This part requires patience, but it’s worth it.
Once fully set, turn the torrone out onto a cutting board, peel away the plastic wrap, and cut it into pieces using a serrated knife. A gentle sawing motion works best, and I like wiping the blade between cuts for cleaner edges.
Hot sugar can be intimidating, but respect and patience make all the difference. Always keep the mixer running before you start pouring, and never rush this step. If the mixture feels too loose, a few extra minutes of whipping usually fix it. If it feels overly stiff, a slightly warmer room can help. I’ve had batches that weren’t perfect at first, and each one taught me something useful for the next time.
If your torrone turns out too hard, the sugar likely cooked a bit too long. If it’s too soft, it probably didn’t reach a high enough temperature. Sticky edges often mean the wafer paper was skipped or the torrone wasn’t stored properly. These things happen, even with experience, and the good news is that the flavor is almost always still delicious.
Once you’re comfortable with the classic version, there’s room to experiment. Orange zest instead of lemon gives a warmer citrus note. Almonds paired with pistachios add both flavor and visual contrast. A touch of cinnamon or a swap from vanilla to almond extract can subtly change the profile while keeping it traditional.
Cut torrone only once it’s completely cooled. Serve it in small pieces with coffee or as part of a dessert platter. Store it in an airtight container at room temperature, layering parchment between pieces if needed. It keeps well for several weeks, and I honestly think the texture improves after the first day.
People often ask if torrone can be made without a stand mixer. Technically yes, but it’s extremely difficult because the mixture gets very thick and needs steady whipping. A stand mixer makes this recipe far more manageable. Grainy nougat usually means the sugar crystallized or cooled too quickly, so make sure it’s fully dissolved before cooking and poured slowly into the egg whites. This style of torrone is meant to be chewy rather than rock hard, easy to bite without sticking to your teeth. Freezing isn’t recommended, as room temperature storage preserves both texture and flavor much better.
Once you’ve made torrone at home, it’s hard not to feel a little proud. It looks impressive, tastes nostalgic, and reminds you why classic sweets continue to earn their place on the table, year after year.