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–+ servings
Italian Torrone

Deliciously Soft Italian Torrone: Your Sweet Holiday Treat

Experience the delightful flavors of Italian Torrone, a soft nougat perfect for holiday sharing.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Italian
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nougat
  • 1 cup honey opt for high-quality honey like acacia
  • 1 cup sugar granulated sugar
  • 2 large egg whites whipped to soft peaks
For the Nuts
  • 1 cup almonds toast before mixing
  • 1 cup pistachios for crunch and color
  • 1 cup hazelnuts roasted for flavor depth
For Flavor
  • 1 teaspoon vanilla extract or experiment with citrus zest
Extras
  • 1 sheet edible wafer paper for preventing sticking

Equipment

  • Medium saucepan
  • Mixing bowl
  • handheld mixer
  • Spatula
  • square baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Dish: Line a square or rectangular baking dish with parchment or edible wafer paper.
  2. Heat Honey and Sugar: In a medium saucepan, combine honey and sugar. Heat over medium-low until dissolved, then increase heat and boil gently for 5 minutes.
  3. Whip the Egg Whites: Whip egg whites in a mixing bowl until soft peaks form, about 2-3 minutes.
  4. Combine Hot Syrup and Egg Whites: Slowly pour hot syrup into whipped egg whites while mixing on medium speed.
  5. Fold in the Nuts and Flavorings: Gently fold in toasted nuts and vanilla extract.
  6. Spread the Mixture: Pour nougat mixture into the prepared baking dish and spread evenly.
  7. Let Cool Completely: Allow to cool at room temperature for at least 4 hours or overnight.
  8. Cut and Serve: Lift out of the dish and cut into squares or rectangles.

Nutrition

Serving: 1pieceCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 5mgPotassium: 120mgFiber: 1gSugar: 18gCalcium: 2mgIron: 4mg

Notes

Be gentle when folding in the nuts to maintain the airy texture of the nougat.

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