Italian Torrone Soft Nut Nougat

Add roasted hazelnuts and candied orange peel in the winter. Mix in dried cherries for a festive spring version. Lighten with toasted pistachios and a sprinkle of sea salt for summer. Some helpful notes about this recipe are that patience with the syrup temperature really pays off you can double the recipe easily for big gatherings and that fresh nuts make all the difference in taste.

Success Stories

I started making torrone for a holiday cookie swap and it was the first thing to vanish from the table. Now friends ask for it every year. Do not worry if your first batch is sticky getting the syrup temperature right is the whole trick. Every time you make it you feel more confident.

Freezer Meal Conversion

Torrone freezes surprisingly well. Wrap pieces in parchment and then foil. Store for up to two months. When ready to serve let it come all the way to room temperature before unwrapping to keep the texture perfect.

Torrone is the kind of homemade sweet that impresses everyone but is truly manageable even for beginners. Give it a try and it may become your new favorite holiday tradition.

Recipe FAQs

→ What kind of nuts work best in Italian Torrone?

Classic choices are almonds or hazelnuts, though pistachios or a mixed selection can also be delicious.

→ How stiff should the egg whites be before adding syrup?

The egg whites should be beaten to stiff peaks to ensure the nougat turns out airy and light.

→ How can I prevent torrone from sticking?

Pour the mixture into a well-greased or parchment-lined pan to make removal and cutting easier once set.

→ Is honey necessary, or can I substitute something else?

Honey provides characteristic flavor and texture, but mild corn syrup can be used for a subtler taste.

→ How should I store Italian torrone?

Keep torrone in an airtight container at room temperature to maintain its chewy texture for up to two weeks.