Nougat, or Torrone, is a traditional Italian confection made with honey, sugar, and a mix of crunchy nuts, often enjoyed during the holiday season. With a soft, chewy texture and a sweet, nutty flavor, this homemade nougat is perfect for gift-giving or sharing with loved ones.
INGREDIENTS
- Large egg whites: 2, room temperature, whipped to provide structure to the nougat.
- Granulated sugar: 1 1/2 cups, adds sweetness and helps create a chewy texture.
- Honey: 1 cup, gives the nougat a distinct flavor and chewiness.
- Light corn syrup: 1/4 cup, stabilizes the mixture and prevents crystallization.
- Water: 1/4 cup, used to dissolve the sugar in the syrup.
- Salt: 1/4 teaspoon, enhances the flavor balance.
- Vanilla extract: 1 teaspoon, for a warm, sweet undertone.
- Toasted almonds: 1 1/2 cups, chopped, or a mix of nuts like pistachios and hazelnuts for added flavor.
- Edible rice paper sheets: Optional, for lining the pan to prevent sticking and give a classic look.
INSTRUCTIONS
- Step 1: Prepare the Pan
- Line an 8x8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment, lightly grease it to prevent sticking.
- Step 2: Whip the Egg Whites
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside while you prepare the sugar syrup.
- Step 3: Make the Sugar Syrup
- In a medium saucepan, combine granulated sugar, honey, corn syrup, and water. Stir gently, then cook over medium heat without stirring, monitoring the temperature with a candy thermometer.
- Continue cooking the syrup until it reaches 250°F (121°C).
- Step 4: Combine Syrup with Egg Whites
- Once the syrup reaches 250°F, carefully pour it in a thin stream into the whipped egg whites while the mixer runs on low speed. Avoid pouring directly onto the whisk to prevent splattering.
- After adding the syrup, increase the mixer speed to high and continue beating until the mixture becomes thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm, not hot.
- Step 5: Add Nuts and Flavor
- Fold in the vanilla extract and toasted almonds (or mixed nuts) using a spatula, ensuring they’re evenly distributed.
- Step 6: Shape the Nougat
- Pour the nougat mixture into the prepared pan, spreading it evenly with an offset spatula. Use another sheet of rice paper on top to smooth the surface if desired.
- Step 7: Cool and Slice
- Allow the nougat to set at room temperature for several hours or overnight until firm. Once set, lift it out of the pan using the paper and transfer it to a cutting board.
- Cut the nougat into small squares or rectangles with a sharp knife. Lightly oil the knife or dust it with powdered sugar if sticky.
- Step 8: Serve
- Store the nougat in an airtight container, separating layers with parchment paper to prevent sticking.
Serving and Storage Tips
- Serve nougat in small squares or rectangles on a platter for gatherings, or wrap individual pieces in wax paper for gift giving.
- Store nougat in an airtight container at room temperature, with parchment paper between layers to prevent sticking. It will keep for up to 2 weeks.
- If you prefer a firmer texture, store it in the refrigerator. Let it come to room temperature before serving for the best flavor.
Helpful Notes
- Be sure the sugar syrup reaches 250°F to ensure the nougat sets properly.
- If the nougat mixture becomes too sticky to handle, try lightly oiling your hands or tools.
- Customize the nougat with your favorite nuts, or even add dried fruits for extra flavor and texture.
Tips from Well-known Chefs
- Chef Lidia Bastianich recommends using high-quality honey for the best flavor, as it’s a key ingredient in nougat.
- Chef Giada De Laurentiis suggests toasting the nuts lightly to enhance their flavor and add crunch to the nougat.
- Chef Jacques Pépin advises wrapping nougat in rice paper for a traditional look and easy handling.