Torrone Candy

4.75 stars from 4 reviews

Torrone Candy is a light Italian nougat full of crunchy almonds and pistachios. An artisanal treat that's the perfect holiday food gift!

Author: Donna Elick

Servings: pieces of nougat

Prep Time10

Cook Time2

Total Time2 10

Ingredients

2 sheets wafer paper 8x11 inches
1 cup granulated sugar
1 cup honey
2 large eggs at room temperature
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract optional
3 –4 drops lemon oil or 1 tablespoon finely grated lemon zest
3 cups roasted almonds
1 cup roasted salted pistachios

Instructions

Prepare the Pan: Line a half sheet pan (13x18 inches) or a 9x9-inch baking dish with plastic wrap. Place one sheet of wafer paper in the bottom of the pan and trim to fit if needed. Set aside.
Heat the Sugar and Honey: Combine the sugar and honey in a heavy-bottomed pot or Dutch oven. Heat over medium-low, stirring constantly with a silicone spatula for 30–40 minutes, or until the mixture is smooth and creamy. Do not let it boil. Stirring keeps sugar crystals dissolved and prevents scorching.
Whip the Egg Whites: While the sugar mixture is cooking, add the egg whites and kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. This should take 3–5 minutes.
Incorporate the Egg Whites: Whisk a scoop of the stiff egg whites into the sugar mixture on the stovetop. Continue whisking in one scoop at a time until fully incorporated. The mixture will turn pale and start to thicken.
Cook the Nougat Base: Continue to cook the egg white/sugar mixture over low heat, stirring constantly, for 45 minutes. The mixture should become thick, glossy, and white. This long, slow cook allows the nougat to set properly.
Roast the Nuts: While the nougat is cooking, spread the almonds and pistachios on a baking sheet and roast at 350°F for 8–10 minutes, or until fragrant and golden. Keep the nuts warm until ready to use.
Finish the Nougat: Once the nougat mixture is thick enough, remove from the heat. Stir in the vanilla, almond extract (if using), and lemon oil or zest. Then immediately stir in the warm roasted nuts.
Test the Set: Drop a small spoonful of nougat onto parchment paper. If it holds its shape and doesn’t spread, it’s ready. If it puddles or is too soft, return the pot to low heat and cook for 10–20 more minutes, stirring constantly, and test again.
Assemble the Torrone: Pour the nougat mixture over the wafer paper in the prepared pan. Use a greased spatula to spread it evenly. Place the second sheet of wafer paper on top and press down gently to adhere.
Press and Cool: Fold the plastic wrap over the top, then place a heavy flat object like a cutting board or another baking sheet on top to weigh it down. Let the candy cool at room temperature for 1–2 hours.
Slice and Serve: Remove the plastic wrap. Use a sharp serrated knife to cut the torrone into 1-inch squares. Clean the blade between cuts for best results.

Notes

Make-Ahead Tips: Torrone can be made up to 2 weeks ahead and stored in an airtight container at room temperature.

Storage: Store in a cool, dry place in an airtight container. Torrone absorbs moisture quickly, so keep it tightly sealed to maintain its texture.

Do Not Freeze: Freezing is not recommended. It will alter the texture and introduce unwanted moisture once thawed.

Essential Cooking Tips:
A Dutch oven is ideal because it distributes heat evenly and helps prevent hot spots that can burn the nougat.

Stir constantly during cooking to avoid scorching or crystallization.

If the nougat is golden rather than bright white, the temperature was likely too high. Low and slow is key.

Wafer paper helps with handling the sticky nougat. You can find it on Amazon or specialty baking sites.

If your nougat isn’t setting firm enough, simply return it to low heat and cook longer; it thickens with time.

Nutrition