🇮🇹 Italy · Dessert
Torrone (Traditional Italian Nougat)
By eatmundo · July 7, 2026
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.
Ingredients
check them off as you prepareHow 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 ball stage.
- 3
While the sugar syrup is cooking, gently warm 200g of honey in another small saucepan over very low heat. It needs to be warm and pourable, but not boiling. Simultaneously, in a stand mixer fitted with the whisk attachment, beat 3 large egg whites until stiff peaks form.
- 4
With the mixer running on medium-low speed, slowly and carefully drizzle the hot sugar syrup into the whipped egg whites. Continue beating for about 5 minutes, then slowly drizzle in the warm honey. Increase the speed to medium-high and beat for a crucial 30-40 minutes. The mixture should become very thick, white, and glossy, pulling away from the sides of the bowl. This long beating process is vital for achieving the correct 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 an oiled 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
Why is my torrone sticky or too soft?+
This is often due to insufficient cooking of the sugar syrup (it must reach 149°C) or not beating the egg white and syrup mixture long enough after adding the honey. The long beating time is crucial for the nougat to become firm and non-sticky.
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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