Description
Scrumptious Italian Torrone delivers a delightful blend of honey-kissed nougat and crunchy toasted nuts. Sweet memories of Sicily melt together in this classic confection you’ll savor with pure culinary passion.
Ingredients
Scale
Main Ingredients:
- 2 cups (500 grams) honey
- 1 1/2 cups (300 grams) granulated sugar
- 2 large egg whites
- 2 1/2 cups mixed toasted nuts (almonds, hazelnuts, pistachios)
Flavoring Ingredients:
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange or lemon zest
Finishing Ingredient:
- Rice paper (wafer sheets)
Instructions
- Prepare a baking sheet and preheat the oven to 350F (175C). Distribute almonds, hazelnuts, and pistachios evenly, creating a single layer for uniform toasting. Roast for 8-10 minutes until the nuts develop a golden hue and release a rich, aromatic fragrance. Allow nuts to cool completely.
- Select a heavy-bottomed saucepan and combine honey and sugar. Apply low heat, stirring intermittently to prevent scorching. Monitor temperature with a candy thermometer until the mixture reaches 250F (121C), indicating the soft-ball stage.
- In a pristine, grease-free mixing bowl, whip egg whites with a pinch of salt. Beat until soft, billowy peaks emerge. When the honey mixture hits 250F, gradually stream it into the whipped egg whites while continuously beating to maintain volume and incorporate smoothly.
- Maintain low heat and continue beating the egg white mixture approximately 20 minutes. The consistency should transform into a thick, glossy texture that pulls away from the bowl’s sides. Incorporate vanilla extract, citrus zest, and the previously toasted nuts, ensuring even distribution.
- Prepare a baking dish by lining it with rice paper or butter-greased parchment paper. Transfer the molten nougat mixture, spreading it uniformly with a spatula. If using rice paper, place an additional sheet on top to cover.
- Allow the torrone to rest at room temperature for 4-6 hours. The nougat will gradually solidify and set, developing its signature chewy texture.
- Once completely cooled, utilize a sharp knife to slice the torrone into bite-sized pieces. Transfer to an airtight container and store at room temperature for up to two weeks, preserving its delicate texture and flavor.
Notes
- Choose fresh, high-quality nuts like almonds, hazelnuts, and pistachios for maximum flavor and crunch in your torrone.
- Use a candy thermometer to accurately monitor honey and sugar mixture, ensuring perfect soft-ball stage consistency.
- Ensure your bowl and beaters are completely grease-free to achieve optimal egg white volume and stability.
- Experiment with different nut combinations like walnuts or pecans to create unique flavor profiles while maintaining traditional texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 280
- Sugar: 40 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 20 mg