Homemade Torrone (Italian Nougat)

Homemade torrone (Italian Nougat) recipe

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
223 Calories
6g Fat
42g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 223
% Daily Value*
Total Fat 6g 8%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Protein 3g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Torrone, the classic Italian nougat, is easy to make at home. This traditional recipe is scented with honey, orange, and almond flavors, and packed with toasted almonds. As with many egg white-based candies, nougat does not do well in humidity, so try to choose a low humidity day to make this candy.

Traditionally, nougat is made with edible rice paper to make it easier to slice and serve.

Can't get enough nougat? There are many different variations, including white chocolate nougat, dark chocolate nougat, and even ​​Nutella nougat, providing a tasty treat for whatever your favorite flavor might be.

Ingredients

  • 3 egg whites (room temperature)
  • 1/4 teaspoon salt
  • 3 cups plus 2 tablespoons granulated sugar (divided)
  • 1 cup honey
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 2 cups almonds (toasted)
  • Optional: edible rice paper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for homemade torrone
    The Spruce / Julia Hartbeck
  2. Prepare an 8- x 11-inch pan by lining it with plastic wrap, then spraying it with nonstick cooking spray, taking care to spray the sides well.

    Prepare pan
    The Spruce / Julia Hartbeck
  3. Place the edible rice paper in a single layer on the bottom of the pan; you may need to cut the pieces to fit the pan.

    Cut rice paper to fit pan
    The Spruce / Julia Hartbeck
  4. Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly cleaned and dried. Any traces of grease on the bowl or whisk will prevent the egg whites from beating properly.

    Egg whites in bowl
    The Spruce / Julia Hartbeck
  5. Combine 3 cups of sugar, honey, corn syrup, and water in a large saucepan over medium heat. The mixture will foam up as it cooks, so be sure your pan is large enough so it can safely triple in size.

    Combine sugar and honey
    The Spruce / Julia Hartbeck
  6. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.

    Stir until sugar dissolves
    The Spruce / Julia Hartbeck
  7. Insert a candy thermometer and cook the syrup, stirring occasionally, until the mixture cooks to 290 F/143 C.

    Insert candy thermometer
    The Spruce / Julia Hartbeck
  8. When the syrup reaches 270 F/132 C, start beating the egg whites and salt with the large mixer using the whisk attachment until you have soft peaks.

    Mix egg whites
    The Spruce / Julia Hartbeck
  9. When the whites form soft peaks, add the remaining 2 tablespoons of sugar, a little at a time, until the whites are shiny and can hold firm peaks. Ideally, this stage should be reached when the sugar syrup reaches 290 F/143 C but, if the whites are at stiff peaks before the syrup is ready, stop the mixer, so the whites are not overbeaten.

    Whites form soft peaks
    The Spruce / Julia Hartbeck
  10. Replace the whisk attachment with the paddle attachment.

    Replace whisk attachment
    The Spruce / Julia Hartbeck
  11. Continue to cook the syrup until it reaches 290 F/143 C then remove the pan from the burner and carefully pour it into a large 4-cup measuring cup or similarly sized container with a spout.

    Continue to cook syrup
    The Spruce / Julia Hartbeck
  12. With the mixer on medium speed, slowly and carefully stream the hot syrup into the egg whites. (If you don't have a container with a spout, be very careful when pouring the hot sugar syrup directly from the saucepan into the mixer.)

    stream the hot syrup into the egg whites
    The Spruce / Julia Hartbeck
  13. Increase the speed of the mixer to medium-high, and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny.

    Increase speed of mixer
    The Spruce / Julia Hartbeck
  14. Add the three extracts—vanilla, orange, and almond—and beat briefly to incorporate them.

    Add extracts
    The Spruce / Julia Hartbeck
  15. Add the toasted almonds to the bowl, and stir until they're well incorporated. The candy will be very sticky and stiff.

    Add toasted almonds
    The Spruce / Julia Hartbeck
  16. Scrape the candy into the prepared pan, then use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top.

    Scrape candy into pan
    The Spruce / Julia Hartbeck
  17. Cover the top completely with another layer of rice paper, cut to fit.

    Cover the top with more rice paper
    The Spruce / Julia Hartbeck
  18. Place a pan of the same size on top of your nougat, and place a large book or another heavy object in the pan to weigh it down. Let sit at room temperature for several hours.

    Place pan on top
    The Spruce / Julia Hartbeck
  19. When you are ready to cut the nougat, lift it from the pan using the plastic wrap as handles. Spray a large sharp chef's knife with nonstick cooking spray, and cut the nougat into small squares. If the knife gets too sticky, periodically wash it with hot water and dry it between cuts.

    Cut nougat
    The Spruce / Julia Hartbeck
  20. Nougat can be served immediately or stored in an airtight container at room temperature. It is sticky and will gradually lose its shape once cut, so for storage purposes, wrap individual squares in nonstick waxed paper.

    Serve the nougat
    The Spruce / Julia Hartbeck

Tip

  • For thinner nougat, a 9- x 13-inch pan can be substituted instead.
  • This recipe calls for edible rice paper, also known as wafer paper. The rice paper helps prevent the nougat from sticking to everything and makes it easier to cut, serve, and store the candy. It can be found in some kitchen and gourmet stores or purchased online. Sugarcraft.com carries rice paper, and we have had good luck buying it on eBay for a low cost. (Note that edible rice paper is not the same as thin rice paper wrappers intended for spring rolls). If you cannot find any, line your pan with foil and spray it thoroughly with nonstick cooking spray. Smooth the top as best you can, and skip the compacting step entirely.

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