Italian Nougat Candy with Nuts Recipe

Torrone is a traditional Christmas candy in Italy. It tastes like nougat with nuts added to it. You will need to plan ahead for this soft and sticky candy to cook slowly.

– 2 sheets edible wafer paper (optional) – 1 ½ cups granulated sugar – ¾ cup honey – 2 large egg white – ⅛ teaspoon kosher salt – 1 teaspoon vanilla – 3 cups almond – 1 cup pistachios, shelled



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Leave an excess on a 9x9 baking pan with plastic wrap. Use edible wafer paper trimmed to fit the pan to line the bottom; leave aside.

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In a big saucepan or dutch oven, mix sugar and honey. Stir the mixture regularly over low heat. The mixture should be silky and smooth after 30 minutes of stirring and heating.

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While the candy heats, whip egg whites and salt until stiff peaks form using an electric mixer.

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Whisk egg whites into sugar honey mixture slowly until mixed. Whisk continuously over low heat until thickened. Time: 40–45 minutes.

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Toast almonds and pistachios on a baking pan for 8–10 minutes at 350 degrees while the sugar mixture heats. Warm the nuts before adding them to the candy.

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After cooling, add vanilla and almonds to sugar mixture. After scooping the mixture, carefully cover the pan with new edible wafer paper. In the parchment-lined pan, flatten orrone.

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Before cutting, let the torrone set at room temperature for 2 hours. Move the torrone to a cutting board and cut it into squares after running a knife around the pan's edges.

Also See

Italian Pistachio Cake Recipe