Nougat (Torrone) - Italian Nougat Candy

Nougat (Torrone) is a delightful Italian candy typically enjoyed during the holiday season. This homemade version combines honey, sugar, and an assortment of toasted nuts, creating a sweet, chewy texture. Topped with edible rice paper, this nougat is perfect for festive gatherings or as a gift to share. Each bite has a balanced sweetness and crunch, making it a delicious treat for any occasion.
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Updated on Monday 25 November 2024
Nougat (Torrone)
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Nougat (Torrone) | Myhomemaderecipe.com

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.

Nougat Torrone

Nougat (Torrone) is a traditional Italian candy with a chewy texture, made with honey, sugar, and an assortment of nuts for a flavorful holiday treat.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Zaho

Category: Desserts

Difficulty: Difficult

Cuisine: Italian

Yield: 20 Servings (20 pieces)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 2 large egg whites, room temperature.
02 1 1/2 cups granulated sugar.
03 1 cup honey.
04 1/4 cup light corn syrup.
05 1/4 cup water.
06 1/4 teaspoon salt.
07 1 teaspoon vanilla extract.
08 1 1/2 cups toasted almonds, chopped (or a mix of nuts like pistachios, hazelnuts).
09 Edible rice paper sheets (optional, for lining).

Instructions

Step 01

Line an 8x8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.

Step 02

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.

Step 03

In a medium saucepan, combine granulated sugar, honey, corn syrup, and water. Stir gently, then cook over medium heat without stirring, monitoring with a candy thermometer until it reaches 250°F (121°C).

Step 04

Once the syrup reaches 250°F, slowly pour it in a thin stream into the whipped egg whites while the mixer is on low. Avoid pouring directly onto the whisk to prevent splattering.

Step 05

After adding the syrup, increase the mixer speed to high and beat until the mixture is thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm, not hot.

Step 06

Add vanilla extract and toasted almonds (or mixed nuts) to the nougat mixture, folding gently to incorporate.

Step 07

Pour the nougat 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 08

Allow the nougat to set at room temperature for several hours or overnight until firm.

Step 09

Once set, lift it out of the pan and transfer to a cutting board. Cut into squares or rectangles using a sharp knife. Lightly oil the knife or dust with powdered sugar if sticky.

Step 10

Store in an airtight container, separating layers with parchment paper to prevent sticking.

Notes

  1. Prep Time: 20 minutes.
  2. Cook Time: 20 minutes.
  3. Set Time: 3-4 hours or overnight.
  4. Total Time: 4-5 hours.
  5. Servings: About 20 pieces.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~