Torrone: The Delicious Italian Nougat
While its true origin is disputed, torrone is regarded as a classic Italian treat – there’s even an eight-day celebration in honor of this Italian nougat candy called La Festa del Torrone, which is a reenactment of the marriage between the Duke and Duchess of Milan in 1441.
Although traditionally enjoyed as a Christmas treat, this beloved Italian nougat candy is available all year long and comes in many variations, from soft to hard to a range of flavor varieties such as chocolate, vanilla, lemon, pistachio, and more.
This recipe takes the classic route, combining toasted almonds, egg whites, honey, cream of tartar, flavored extracts and dried fruit for a deliciously sweet treat to be enjoyed whenever the craving strikes!
Try it after dinner with this potent, yet sweet, Italian cocktail. And for the ultimate Italian feast, serve both after an appetizer of Italian cured meats and a main course of delicious pumpkin ravioli. Buon Appetito!
- 10 ingredients
- 12 servings
- Cooking time
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Directions0/0 steps made
In a heavy-bottom pot, combine honey, sugar and water, then start bringing to a boil
While the sugars are coming to a boil and is close to reaching 260°, add egg whites and cream of tartar in a stand mixer with a whip attachment and beat on high until stiff peaks form.
Pour hot sugar slowly into egg whites while whipping on medium speed.
The nougat is ready when the mixture thickens and a “ribbon” stays on the surface for 5 seconds.
Add extracts, almonds, cherries and golden raisins and stir to combine.
Line ¼ of a sheet tray with parchment paper, followed by one layer of wafer paper.
Pour the filling on top of the wafer paper, smoothing it evenly.
Place second piece of wafer paper on top, then set aside at room temp for 2 hours.
After 2 hours, take a cutting board and place on top of nougat, then flip upside down onto the cutting board and cut into 1½ inch by 1-inch rectangles.
Serve and enjoy!