What is Torrone

Torrone is a classic Italian confection that’s beloved for its sweet, nutty, and chewy texture. It’s often enjoyed during holidays and special occasions, and there are many regional variations throughout Italy. Here, I’ll provide you with a basic recipe for making traditional soft nougat torrone.

Ingredients:

For the Nougat:

  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) water
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 2 cups (200g) toasted almonds or hazelnuts, roughly chopped
  • Zest of 1 lemon (optional)
  • 1 teaspoon vanilla extract

For Assembling:

  • Edible rice paper sheets (optional)
  • Additional toasted nuts (for garnish, optional)

Instructions:

  1. Prepare Your Workspace: Line a square or rectangular baking dish with parchment paper, leaving some overhang on the sides for easy removal. Alternatively, you can use edible rice paper sheets to line the dish.

  2. Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the almonds or hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are lightly golden and fragrant. Let them cool and roughly chop them. Set aside.

  3. Make the Nougat: In a medium-sized saucepan, combine the sugar, honey, and water. Place over medium heat, and stir until the sugar has dissolved. Attach a candy thermometer to the side of the saucepan.

  4. Allow the sugar mixture to come to a boil, and cook it until it reaches the “soft ball” stage, which is about 270°F (132°C). This should take around 10-15 minutes.

  5. While the sugar mixture is cooking, in a separate bowl, beat the egg whites with the salt until stiff peaks form.

  6. When the sugar mixture reaches the soft ball stage, remove it from the heat and slowly pour it into the whipped egg whites, while continuing to beat the egg whites at medium speed. Be careful not to pour the hot syrup onto the beaters.

  7. Continue to beat the mixture until it thickens and becomes glossy, which should take about 5-7 minutes.

  8. Fold in the toasted, chopped nuts, lemon zest (if using), and vanilla extract until evenly distributed.

  9. Shape the Torrone: Quickly transfer the nougat mixture into your prepared baking dish or onto the rice paper sheets. Use a spatula or your hands (dipped in water to prevent sticking) to flatten and shape the torrone evenly. If you’re using rice paper sheets, place another sheet on top and press gently.

  10. Let It Set: Allow the torrone to cool and set at room temperature for several hours or overnight.

  11. Cut and Serve: Once the torrone has set, remove it from the dish using the parchment paper overhang, if used. Cut it into small bars or squares using a sharp knife.

  12. Optional Garnish: You can garnish the torrone bars with additional toasted nuts if desired.

Torrone is best stored in an airtight container at room temperature. Enjoy this delightful Italian treat with a cup of espresso or as a sweet ending to a special meal. Buon appetito!