Homemade Italian Nut Nougat (Torrone)
A delightful Italian holiday treat, this homemade nut nougat (torrone) is made with honey, sugar, egg whites, and a generous mix of roasted nuts. Perfect for sharing with loved ones!
Equipment
- 9-inch square baking dish
- Stand Mixer
- heavy-bottomed pot
- candy thermometer
- Long serrated knife
Ingredients
- 2 sheets wafer paper cut to fit a 9-inch square baking dish
- 1 cup honey (12 ounces)
- 1 2/3 cups granulated sugar
- 3 large egg whites at room temperature
- 1 pinch salt
- 1 tbsp vanilla extract clear vanilla for a lighter color, if preferred
- 1 tbsp lemon zest
- 3 cups mixed roasted nuts such as almonds, pistachios, hazelnuts, or pecans
Instructions
- 1. Prepare Your Dish: Start by lining a 9-inch square baking dish completely with plastic wrap. Carefully place one sheet of wafer paper on the bottom, smoothing it out. Set the other wafer sheet aside for later.
- 2. Whip the Egg Whites: In a stand mixer, beat the room-temperature egg whites with a pinch of salt until they form soft, fluffy peaks. Keep these whipped whites in the mixer bowl for the next step.
- 3. Cook the Syrup: In a large, heavy-bottomed pot, combine the honey and granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it reaches a precise temperature of 300°F. A candy thermometer is essential here for accuracy!
- 4. Combine Carefully: Immediately remove the hot sugar mixture from the stove and pour it into your stand mixer with the whipped egg whites. With the mixer running on medium-high speed, slowly drizzle in about 3 tablespoons of the hot syrup first, letting it blend. Then, gradually stream in the remaining syrup, beating continuously.
- 5. Flavor and Cool: Stir in the vanilla extract and fresh lemon zest. Continue whipping the mixture until the sides of the bowl have cooled down enough that you can comfortably keep your hand on them for about 10 seconds. This step is crucial for the nougat to thicken and set correctly!
- 6. Add the Nuts: As soon as the mixture has cooled sufficiently, quickly fold in your roasted nuts until they are evenly distributed. Remember to work swiftly, as the nougat will start to thicken rapidly.
- 7. Fill and Press: Pour the nougat mixture into your prepared baking dish, spreading it as evenly as possible over the bottom wafer paper. Place the second wafer paper sheet on top and gently press down firmly and smoothly. You can use the bottom of a cup or ramekin to help flatten it for a level top.
- 8. Set and Slice: Allow the nougat to cool completely at room temperature until it is firm. Once set, carefully turn it out onto a cutting board, remove the plastic wrap, and use a long serrated knife to slice it into your desired pieces.
Notes
Nutrition Information (per serving):
Calories: 415 kcal
Carbohydrates: 61 g
Protein: 7 g
Fat: 19 g
Calories: 415 kcal
Carbohydrates: 61 g
Protein: 7 g
Fat: 19 g
