Description
A recipe for making traditional Italian nougat, torrone.
Ingredients
Scale
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup honey
- 1/4 teaspoon salt
- 1 cup whole almonds, lightly toasted
- 1/2 cup pistachios, lightly toasted
- Wafer paper sheets (optional)
Instructions
- Line an 8×4 inch loaf pan with parchment paper, leaving an overhang. If using, line the bottom with a sheet of wafer paper.
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
- In a small saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and insert a candy thermometer.
- Cook the syrup without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage).
- Slowly pour the hot syrup in a thin stream into the egg whites while beating on medium speed. Continue beating until the meringue is stiff and glossy.
- In a separate small saucepan, heat the honey until it reaches 240 degrees Fahrenheit.
- Slowly pour the hot honey into the meringue while beating on low speed. Increase speed to medium-high and beat until the mixture is very thick and holds stiff peaks.
- Beat in the vanilla extract, almond extract, and salt.
- Fold in the toasted almonds and pistachios gently.
- Scrape the mixture into the prepared pan. If not using wafer paper on top, press the surface flat with a lightly oiled spatula. If using, place a sheet of wafer paper on top and press gently.
- Cover the pan tightly with plastic wrap and let it set at room temperature for at least 12 hours, or preferably overnight.
- Remove the torrone from the pan using the parchment overhang. Cut into desired shapes using a sharp, oiled knife.
Notes
- To toast nuts, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 8 to 10 minutes, watching closely to prevent burning.
- If you do not have a candy thermometer, the syrup is ready when a drop placed in cold water forms a soft ball that flattens when pressed.
- Keep the mixing bowl and whisk attachments completely free of grease for the egg whites to whip properly.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Candy Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 35
- Sodium: 15
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
- Cholesterol: 5
Keywords: torrone, Italian nougat, honey candy, almond candy, pistachio candy, homemade nougat