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Easy Homemade Torrone | Soft & Chewy Italian Nougat Recipe

Easy Homemade Torrone | Soft & Chewy Italian Nougat Recipe
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★★★★★

5 from 20 reviews

Easy Homemade Torrone is a soft and chewy Italian nougat confection made with honey, sugar, toasted almonds, and pistachios, whipped egg whites, and aromatic vanilla and orange zest. This classic treat is perfect for festive occasions or as a delightful sweet snack that melts in your mouth with nutty crunch and subtle citrus notes.

Ingredients

Scale

Nuts

  • 1½ cups Almonds
  • 1½ cups Pistachios

Syrup and Sweeteners

  • 1 cup Honey
  • 1¼ cups Sugar

Meringue and Flavoring

  • 2 large Egg whites
  • Pinch Salt
  • 2 teaspoons Vanilla extract
  • Orange zest (from one medium orange)

Others

  • Cooking spray (for greasing pan)
  • Parchment paper (for lining pan)

Instructions

  1. Prepare the pan: Line an 8-inch (20 cm) pan with parchment paper and lightly grease it using non-stick cooking spray to prevent the torrone from sticking.
  2. Toast the nuts: Preheat your oven to 350°F (180°C). Spread the almonds and pistachios evenly on a baking sheet and toast for 8 to 10 minutes until lightly golden. Turn off the oven and leave the nuts inside to stay warm.
  3. Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt until soft peaks form. Once done, stop the mixer and set the meringue aside.
  4. Cook the syrup: In a medium-large saucepan, combine the sugar and honey. Cook over medium heat while stirring constantly until the mixture reaches 280°F (138°C). After this, stop stirring and let it cook undisturbed until it hits 295°F (145°C).
  5. Combine syrup and egg whites: Remove the syrup from heat. With the mixer running on low speed, slowly pour the hot syrup into the egg whites in a thin stream, making sure that the syrup does not pour directly onto the whisk to avoid splashing.
  6. Whip the mixture: Increase the mixer speed to high and whip for 6 to 8 minutes until the mixture becomes thick, glossy, and begins pulling away from the sides of the bowl.
  7. Add flavor and nuts: Remove the bowl from the mixer and quickly fold in the warm toasted almonds, pistachios, orange zest, and vanilla extract until evenly incorporated.
  8. Shape the torrone: Immediately transfer the nougat mixture to the prepared pan. Using a lightly greased spatula, press and smooth the mixture evenly to fill the pan.
  9. Cool and slice: Allow the torrone to cool completely at room temperature for about 3 hours. Once set, remove it from the pan and slice into bars or squares as desired.

Notes

  • Traditionally, edible wafer paper is used to line the bottom and top of torrone to prevent sticking instead of parchment paper.
  • Make sure to slowly pour the hot syrup into the egg whites to prevent them from cooking and scrambling.
  • The cooling time can be adjusted depending on your room temperature, but avoid refrigerating as it can alter the texture.
  • You can substitute almonds and pistachios with other nuts like hazelnuts or walnuts for different flavors.
  • Store torrone in an airtight container at room temperature to maintain freshness up to two weeks.

Nutrition

Keywords: torrone, Italian nougat, homemade nougat, soft nougat, chewy nougat, honey nougat, almond pistachio candy

Find it online: https://cheframiflavor.com/easy-homemade-torrone-soft-and-chewy-italian-nougat-recipe/