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How to make Torrone (Italian nougat)

The awesome Torrone (Italian mougat) for your christmas table. It is a very simple nougat candy made from egg whites, honey, nuts (usually almonds) and –in some recipes– cane sugar.

The recipes of several popular commercial candy bars (Toblerone, Mars, etc.) are based on that of traditional Italian torrone.

That’s why the flavour of torrone seems familiar to many who try it for the first time after having tasted these other candies.

The more honey (and the less cane sugar) that is mixed into the torrone, the softer the final product.

The softer, honey-based version is the more traditional, cane sugar having been introduced in Sicily no earlier than the ninth century.



Makes approximately 36 pieces


  • 1/3 cup cornstarch
  • 3 large egg whites
  • 1 cup honey
  • 3 cups granulated sugar
  • 1/2 cup confectioners’ sugar
  • 2 cups whole almonds, pistachios or hazelnuts




1. Line a 9 x 13-inch pan with parchment paper.

almonds, pistachios and hazelnuts parchment paper in a pan

2. Sprinkle a cutting board with cornstarch.

3. In a medium saucepan, combine honey and granulated sugar and put over medium heat.

honey and granulated sugar in a cooking pan egg white and egg yolk being separated

4. When a candy thermometer registers 315 degrees F/157 degrees C, remove pan from heat.

5. Put egg whites in a mixer fitted with the paddle attachment.

6. Start mixer on medium.

egg white being mixed torrone batter with almonds

7. When egg whites are stiff add icing sugar, scraping down the sides.

8. When the honey mixture temperature has gone down to 300 degrees F/150 degrees C, pour honey into egg whites while mixer is running.

9. Increase speed to high until mixture thickens, about 2 minutes.

raw torrone being mixed raw torrone

10. Fold in nuts with a rubber spatula or wooden spoon.

11. Scrape mixture onto cutting board with cornstarch.

nougat in the making nougat slice


12. Knead for about 4 minutes.

13. Press mixture evenly into pan.

14. Cover with another piece of parchment and let cool.

nougat nougat

15. Cut into 36 squares with a hot knife.

16. Your torrone or Italian nougat is now ready to be served!

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