A soft nougat made of sugar, honey, egg whites, and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays.
Its texture can vary from duro – crunchy and hard – to morbido – soft and chewy.
Sometimes it is covered in chocolate or flavored with spices, too!
SERVING: Yield varies depending on the desired size
- 17.64 oz of raw almonds (or pistachios, hazelnuts, etc.)
- 2.60 cups of sugar
- 22.50 tbsp of light corn syrup
- 100 milliliters water
- 1.10 cup of desired honey
- 3 egg whites
- confectionery rice paper
- Preheat the oven to 350˚F.
- Spread out the almonds or desired nuts in a single layer on a sheet pan and place in the oven until they are slightly toasted.
- Remove from the oven and let cool.
- Butter the sides of an 8-inch by 12-inch baking tray and line the bottom with the confectionery rice paper.
- Put the sugar, corn syrup, and water in a saucepan over medium heat and stir, brushing down the sides with a wet pastry brush, until everything is dissolved.
- Increase the heat and bring it to a boil, cooking the mixture until it reaches 300°F on a candy thermometer.
- At the same time in a separate saucepan, heat the honey until it reaches 250°F.
- In a stand mixer, beat the egg whites to soft peaks.
- When the sugar and honey reach the desired temperatures, gradually pour the hot honey into the egg whites with the mixer still running.
- Repeat with the hot sugar syrup.
- Continue to beat on high speed the mixture for an additional 5 minutes, then fold in the roasted almonds.
- Pour the hot mixture into the prepared tray and spread it into the corners (the mixture may be somewhat stiff at this point).
- To smooth the top, cover the mixture with parchment paper and use a rolling pin.
- Top the torrone with another sheet of rice paper or with chocolate, if desired.
- Allow the torrone to set overnight at room temperature and cut it into the desired size pieces the following day.
Source and pictures: Eataly