How to Make Homemade Torrone (Italian Nougat)

If you've ever visited Italy, you’ve likely come across torrone, a Traditional Italian Nougat that’s a true delight for the senses. This sweet confection, made with honey, sugar, egg whites, and a variety of nuts or dried fruits, is a staple during the holiday season but is loved year-round as a special treat. Torrone is known for its unique texture – a perfect balance of chewy and crunchy – making it a delicious indulgence for anyone with a sweet tooth.

In this recipe, we’re bringing the taste of authentic Italian nougat to your kitchen, so you can enjoy the flavors of Italy without leaving home. Whether you’re looking for a homemade gift idea, a treat for a special occasion, or simply something to satisfy your cravings, this easy-to-follow recipe will guide you through the steps to create your very own batch of Italian nougat. Made with simple ingredients like mixed dried fruits, acacia honey, and egg whites, this nougat recipe will transport you to the festive streets of Italy with every bite.

What is Italian Nougat?

Italian nougat, known as torrone, is a traditional Italian sweet typically made with honey, sugar, egg whites, and a variety of nuts or dried fruits. The texture of torrone is both chewy and crunchy, thanks to the whipped egg whites and caramelized sugar. It is often enjoyed during the holiday season, especially around Christmas, but it’s a beloved treat year-round. Torrone comes in many variations across Italy, from soft and creamy to firmer, nut-studded blocks. The combination of toasted nuts (like almonds or hazelnuts) and the sweet, airy nougat makes it a deliciously irresistible confection. Torrone is usually served in rectangular or square blocks, often encased in wafer paper, which helps maintain its shape and makes it easy to handle.

Pro Tips for Making Perfect Italian Nougat (Torrone)

• The flavor of the honey will be a key element in your nougat, so opt for high-quality, mild-tasting honey like acacia honey. It adds a delicate sweetness without overpowering the other flavors.
• Ensure that the egg whites are whipped to stiff peaks before adding the hot sugar syrups. This creates the airy texture that is characteristic of nougat. If the egg whites are under-whipped, the nougat won’t set properly and will be too runny.
• Precision is key when heating the honey and sugar syrups. Use a candy thermometer to ensure that each mixture reaches the correct temperature (124°C for the honey and 145°C for the sugar syrup). If the syrups are too hot or too cool, the texture of the nougat could be compromised.
• Toasting the nuts and dried fruits before adding them to the nougat will enhance their flavor and give them a deeper, nuttier taste. It also helps to prevent them from becoming soggy in the nougat mixture.
• Once the syrups are added to the egg whites and the fruit is mixed in, the nougat will begin to set fairly quickly. Be sure to transfer the mixture to the wafer paper and roll it out while it’s still warm and pliable.
• Wafer paper not only helps in shaping the nougat but also prevents it from sticking. Make sure to use two sheets, one on top and one on the bottom, and roll the nougat between them for a smooth, even texture.
• After spreading the nougat mixture and rolling it, allow it to cool for at least 12 hours in a cool, dry place. This is crucial to achieving the perfect firm yet chewy consistency. Don't rush the cooling process or try to refrigerate it, as it could alter the texture.
• Once the nougat has fully cooled and set, use a sharp knife to cut it into neat, even pieces. A serrated knife works well to cut through the wafer paper without damaging the nougat itself.
• If you're planning to gift your homemade torrone, wrap each piece in parchment or wax paper to keep them fresh and easy to handle. The paper also gives it a professional look if you’re giving it away as a gift.
• Feel free to customize the dried fruits and nuts to suit your preferences. Common additions include almonds, pistachios, hazelnuts, or even candied citrus peel. Just make sure to maintain the balance of dry ingredients so that the nougat sets properly.

How to Store

To store your homemade Italian nougat (torrone), place the pieces in an airtight container to keep them fresh. Store in a cool, dry place, away from heat and humidity. It’s important not to refrigerate your nougat, as it can change its texture and make it too hard. If you want to preserve it for a longer period, wrap each piece individually in parchment or wax paper to maintain freshness.

How to make Italian Nougat

In a small saucepan, pour the honey (225g) and heat it to 124°C. Meanwhile, in another small saucepan, pour the sugar (360g), honey (30g), and water, and heat it to 145°C.

While the two saucepans are heating, reaching the indicated temperatures, whip the egg whites with sugar. As soon as the saucepan with the honey reaches 124°C, pour it slowly into the egg whites while continuing to whip. When the other saucepan with water, sugar, and honey reaches 145°C, pour it in the same way into the egg whites, continuing to whip, obtaining a shiny and whipped mixture.

At this point, add the dried fruits (toasted beforehand if desired) and mix well into the mixture.

Transfer the obtained mixture onto a sheet of wafer paper and cover with another sheet of wafer paper. With the help of a rolling pin, level it well to have a nougat of uniform thickness.

Let it cool in a cool, dry place for about 12 hours, then cut it.

Store it in a cool, dry place, away from heat, and remember, do not refrigerate it.