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Italy · Dessert

Torrone (Traditional Italian Nougat)

60 min
310 kcal
12 servings

By eatmundo · July 7, 2026

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Dishes from other countries' kitchens, made from the same core ingredients as Torrone (Traditional Italian Nougat). The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countries

Torrone is a classic Italian confection, particularly popular during the festive season. This sweet, chewy or brittle nougat is made with honey, sugar, egg whites, and roasted nuts, often encased in delicate rice paper. Its rich flavor and delightful texture make it an irresistible treat.

According to eatmundo's ingredient comparison, the closest dish to Torrone from another cuisine is Traditional Greek Sesame and Honey Bars (Greece): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
12 servings

How to Make It

  • 1

    Preheat your oven to 150°C (300°F). Spread 150g of almonds and 150g of hazelnuts on a baking sheet. Lightly toast them for 8-10 minutes, until fragrant and golden. Keep them warm in the oven (turned off) or a warm place, as warm nuts incorporate better into the nougat.

  • 2

    In a heavy-bottomed saucepan, combine 300g of sugar with 50ml of water. Heat over medium-low heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the syrup reaches 149°C (300°F) on a candy thermometer – this is the hard crack stage.

  • 3

    While the sugar syrup is cooking, put 200g of honey in another small heavy saucepan. Bring it to a boil over medium-low heat, stirring occasionally. Cook it until it reaches 125°C on a candy thermometer, which drives off its moisture. Keep it hot. At the same time, in a stand mixer fitted with the whisk attachment, beat 2 large egg whites until stiff peaks form.

  • 4

    With the mixer running on medium-low speed, slowly and carefully drizzle the hot sugar syrup (149°C) into the whipped egg whites. Continue beating for 5 minutes. Then slowly drizzle in the hot honey (125°C). Increase the speed to medium-high and beat for 10 minutes. The mixture should become very thick, white and glossy, and pull away from the sides of the bowl. Cooking both syrups to temperature is what gives the firm texture.

  • 5

    Once the nougat base is firm and thick, gently fold in the warm roasted almonds and hazelnuts, along with 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon zest, until evenly distributed. Work quickly as the nougat will begin to set.

  • 6

    Line a 20x15 cm (8x6 inch) baking dish or a specialized torrone mold with 1 sheet of rice paper. Evenly press the torrone mixture firmly into the mold using a wet spatula or your hands, ensuring it's compact. Cover the top with the second sheet of rice paper.

  • 7

    Place a heavy weight (like cans or books wrapped in foil) on top of the torrone to press it down evenly. Let it set at room temperature for at least 6-8 hours, or preferably overnight, until it is completely firm. This pressing helps create a dense and cohesive bar.

  • 8

    Once fully set, remove the torrone from the mold and carefully peel away any excess rice paper if desired, or leave it on for easier handling. Using a sharp, heavy knife, cut the torrone into desired pieces or bars. Store in an airtight container at room temperature for several weeks.

Frequently Asked Questions

What is torrone?

Torrone is an Italian nougat confection made from honey, sugar, egg whites, and roasted nuts like almonds or hazelnuts. Often encased in thin rice paper, it is a traditional sweet typically consumed during the Christmas season.

Why is my torrone sticky or too soft?

This is usually because the syrups were not cooked hot enough. The sugar syrup must reach 149°C and the honey 125°C, so that enough water is driven off. Too much egg white also softens the nougat. Beat the mixture until it is very thick and pulls away from the bowl before adding the nuts.

Can I use different types of nuts in torrone?

Absolutely! While almonds and hazelnuts are traditional, you can experiment with pistachios, walnuts, or even macadamias. Just make sure to toast them lightly to enhance their flavor before incorporating them into the nougat.

What is the purpose of the rice paper in torrone?

The edible rice paper serves both a functional and traditional purpose. It prevents the sticky nougat from adhering to surfaces, makes it easier to handle and cut, and is a characteristic feature of authentic torrone.

How should I store homemade torrone?

Store torrone in an airtight container at cool room temperature, away from humidity and direct sunlight. Properly stored, it can last for several weeks, or even longer if kept in the refrigerator, though it might harden slightly.

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