Homemade Torrone (Italian Nougat)
A sweet and crunchy classic Italian torrone featuring honey and almonds.
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Instructions
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Line an 8x11-inch pan with greased plastic wrap, then place a single layer of edible rice paper on the bottom.
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Add egg whites and salt to a clean stand mixer bowl.
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In a large saucepan, combine 3 cups sugar, honey, corn syrup, and water over medium heat. Stir until sugar dissolves, brush down sides, insert a candy thermometer, and cook to 290 F (143 C), stirring occasionally.
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When syrup reaches 270 F (132 C), beat egg whites and salt in the mixer until soft peaks form.
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Gradually add the remaining 2 tablespoons of sugar to the egg whites, beating until shiny, firm peaks develop, ideally coinciding with the syrup reaching 290 F (143 C).
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Switch to the paddle attachment.
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Once the syrup reaches 290 F (143 C), remove from heat and pour into a spouted container.
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On medium speed, slowly stream the hot syrup into the egg whites.
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Increase speed to medium-high and beat for 5 minutes until very thick and shiny.
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Mix in vanilla, orange, and almond extracts briefly.
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Fold in toasted almonds until incorporated.
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Scrape candy into the prepared pan and smooth the top with a greased spatula.
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Cover with another layer of rice paper.
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Place a same-sized pan on top, weigh it down, and let it set at room temperature for several hours.
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Using the plastic wrap, lift the nougat from the pan. Spray a sharp knife with nonstick spray and cut into squares. Serve immediately or store in an airtight container, wrapping individual pieces in waxed paper for storage.