Italian Torrone Soft Nut Nougat

Prepare the Sugar Syrup:

In a medium saucepan combine the sugar water and honey. Stir gently over medium heat until sugar is dissolved then bring to a simmer. Clip a candy thermometer to the pan and cook without stirring until it reaches 260 degrees Fahrenheit. This heat step is key for the right chewy texture

Beat the Egg Whites:

While the syrup cooks place egg whites in a completely clean mixing bowl. Whip them on medium high speed until stiff peaks form. Even a small bit of yolk or oil can prevent the egg whites from whipping properly so take care with this step

Combine Syrup with Egg Whites:

When your syrup reaches 260 degrees carefully pour it in a slow steady stream into the beaten egg whites with the mixer running. Go slowly to avoid cooking the eggs too quickly. Keep beating for another minute to help the mixture become glossy and thick

Add Vanilla and Nuts:

Sprinkle in the vanilla extract and add your toasted and cooled nuts. Stir gently but quickly using a sturdy spatula to combine everything while the mixture is still warm

Shape and Cool the Torrone:

Pour the sticky mixture into a baking pan lined with baking paper or lightly greased. Use an offset spatula to smooth to the edges. Let cool completely at room temperature then carefully lift out and slice into pieces with a sharp knife

My favorite part is cracking open the pan of set torrone with family the smell of honey and nuts reminds me of my grandmother’s kitchen and every crumb gets eaten down to the last bit. The best ingredient is local honey for that deep golden flavor.

Storage Tips

Keep the torrone in an airtight container at room temperature. Separate layers with parchment paper to keep pieces from sticking together. This also makes it easy to grab a square for a quick sweet snack.

Ingredient Substitutions

Cashews and pistachios swap in easily for a different flavor or use a blend. For the honey try orange blossom for a more floral note or chestnut for a deeper taste. You can use almond extract instead of vanilla for an even more traditional profile.

Serving Suggestions

Torrone looks beautiful on a dessert tray with dried fruits and Italian cookies. I love gifting it wrapped in wax paper and tied with ribbon for holiday presents. For a dinner party serve with a glass of espresso or a small pour of dessert wine.

Cultural Note

Torrone is a classic Italian sweet often made during Christmas and at weddings to symbolize sweetness and good fortune. Every region does it a bit differently with some adding lemon zest or covering it in chocolate but the almond honey base is the soul of the tradition.

Seasonal Adaptations