This torrone is a simple, honest version of the classic Italian nougat — just egg whites, honey, sugar, toasted almonds and wafer paper. It takes attention and a candy thermometer, but the payoff is a glossy, chewy bar with toasted-almond crunch and a clean vanilla finish. I make it when I want a giftable sweet that keeps for a couple of weeks and doesn’t require tempering chocolate or complicated equipment.

You’ll spend most of your time watching a syrup reach the right temperature and whipping the egg whites to the correct stiffness. That sounds fussy, but the steps are straightforward and repeatable. If you follow the sequence and the timing, you’ll get reliably good torrone.

Below you’ll find the exact ingredient list and the recipe steps, followed by practical notes: substitutions that work, the few things people most often get wrong, storage, and ways to adapt this recipe through the year. Read the prep and the “Don’t Do This” section before you begin — those short warnings will save you time and frustration.

Ingredient List

2 to 3 edible wafer papers — for lining the pan and for the top layer; trim so they fit flush.
3 egg whites — whipped into the meringue base that gives torrone its structure and chew.
¼ teaspoon (0.25 teaspoon) cream of tartar — stabilizes the whipped egg whites and improves volume.
½ cup (169.5 ml) honey — the primary liquid sweetener and flavor; contributes chew and gloss.
2 cups (400 g) granulated sugar — with the honey it forms the candy syrup that cooks to the proper stage.
⅛ teaspoon (0.13 teaspoon) salt — balances sweetness and rounds the flavor.
3 cups (375 g) whole blanched almonds (15 ounces) — toasted and folded into the torrone for crunch and nutty flavor.
1 teaspoon vanilla extract — adds depth and a warm background note to the nougat.

Homemade Torrone in Steps

Preheat oven to 350°F (177°C). Spray an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides of the pan with the edible wafer papers, trimming pieces as needed so the wafer paper fits flush; set the prepared pan aside.
Fit a stand mixer with the whisk attachment. Add the 3 egg whites and 1/4 teaspoon cream of tartar to the mixer bowl and set the mixer next to the stove.
Put the 1/2 cup honey in a medium saucepan. Add the 2 cups granulated sugar and 1/8 teaspoon salt into the center of the pan on top of the honey (do not stir). Place a candy thermometer in the pan so it registers the syrup temperature.
Cook over medium heat without stirring until the honey starts to boil around the edges of the pan, about 5 minutes.
Reduce the heat to medium–low. Gently swirl the pan occasionally (do not stir) and continue cooking until the sugar is dissolved, the syrup is dark amber in color, and the thermometer reaches 320°F (160°C), about 8–12 minutes from when you reduced the heat. Remove the pan from the heat and let the large bubbles subside for about 30 seconds.
When the syrup thermometer reaches about 270°F (132°C), start whipping the egg whites: turn the mixer to medium–low and whisk until foamy, about 1 minute. Increase speed to medium–high and whip until soft peaks form, about 2–3 more minutes.
Reduce the mixer speed to low. With the mixer running, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the whipped egg whites (avoid pouring directly onto the whisk). Mix until the syrup is fully incorporated.
Increase the mixer speed to medium and whip, stopping twice to scrape down the sides of the bowl, until the mixture is very pale, thick, and stiff, about 10–12 minutes.
While the mixture is whipping, spread the 3 cups (375 g) whole blanched almonds in a single layer on a rimmed baking sheet and toast in the preheated 350°F oven until warm and just barely fragrant, about 5 minutes. Remove the almonds from the oven and leave them on the baking sheet to keep warm.
Reduce the mixer speed to low and add the warm almonds and 1 teaspoon vanilla extract to the torrone mixture. Mix briefly until the almonds and vanilla are evenly distributed.
Working quickly, spray a rubber spatula with nonstick spray (or oil lightly) and scrape the torrone mixture evenly into the prepared, wafer-lined pan. Smooth the top. Cover the surface of the torrone with a single piece of edible wafer paper trimmed to fit.
Place a sheet of parchment paper over the wafer paper and press firmly and evenly with another 8-inch square pan (or a flat, heavy object) to compact the candy and remove air pockets. Let the pan cool to room temperature, about 1 hour, then refrigerate until very firm, about 2 hours.
Remove the top parchment. Use a paring knife to trim any excess wafer paper from the edges, then invert the pan onto a cutting board and turn the torrone out. Cut into pieces about 1 x 2 inches.
Store the torrone in an airtight container at room temperature or refrigerated for up to 2 weeks, placing parchment between layers to prevent sticking.

What You’ll Love About This Recipe

Clean ingredient list — you can taste each element: honey, toasted almonds and vanilla. No hidden stabilizers.
Great texture — chewy, glossy nougat with crunchy almonds when you hit the syrup temperature and whip the whites correctly.
Giftable and shelf-stable — when packed in an airtight container it travels well and keeps for days.
Hands-on but predictable — once you have a candy thermometer and follow the steps, the technique repeats reliably.

Smart Substitutions

Almonds — substitute equal weight of pistachios, hazelnuts, or chopped mixed nuts for a different flavor profile; toast them the same way.
Honey — use a mild-flavored honey to avoid overpowering the nuts; darker honey will make a deeper flavor and darker color. Do not omit entirely or expect the same chew.
Vanilla extract — try almond extract (use sparingly, about ½ teaspoon) or a split vanilla bean scraped into the mixture for a more pronounced vanilla note.
Wafer papers — edible wafer paper is best for lining and for the top; if you can’t find them, line the pan with parchment and be prepared to separate pieces with parchment between layers to prevent sticking.

Setup & Equipment

Stand mixer with whisk attachment — speeds and continual whipping make the difference between a soft and a stiff torrone.
Candy thermometer — essential to reach 320°F (160°C) for the syrup and to watch the 270°F (132°C) cue while whipping egg whites.
Medium saucepan — choose one with a heavier bottom for even heating.
8-inch square baking pan — for shaping; you’ll need a second pan or flat weight to press the torrone.
Rimmed baking sheet — for toasting the almonds in the oven.
Rubber spatula (sprayed with nonstick) — for scraping and smoothing the sticky mixture into the pan.
Parchment paper and edible wafer papers — for lining, pressing and separating layers.

Don’t Do This

Do not stir the syrup while it comes to temperature — stirring introduces crystallization and uneven cooking.
Don’t pour the hot syrup directly onto the whisk or into a stationary pool on the whites — pour it down the side of the bowl in a thin steady stream to avoid splattering and to gradually incorporate heat.
Don’t skip the candy thermometer — visual cues alone can be misleading; 320°F (160°C) is specific and repeatable.
Don’t under-toast or burn the almonds — 5 minutes at 350°F to a warm, barely fragrant state is all you need; over-toasting turns them bitter.
Don’t skip spraying the spatula — the mixture sticks aggressively and you’ll lose a lot of torrone to the tool without a nonstick barrier.

Year-Round Variations

Holiday citrus — fold in 2 tablespoons finely chopped candied orange peel or a teaspoon of orange zest with the almonds for a festive lift (add after toasting nuts).
Chocolate-dipped — after cutting, dip one end of each piece into tempered dark chocolate and let set for a richer finish.
Spiced autumn — stir in ½ teaspoon cinnamon and a pinch of nutmeg with the vanilla for warm spice notes.
Nut mix — use a blend of almonds and hazelnuts or toasted pistachios for color and texture variation.

What Could Go Wrong

Syrup crystallizes — cause: stirring too early or sugar contamination. Fix: start over with a clean pan and avoid stirring until the sugar fully dissolves.
Egg whites don’t reach soft peaks — cause: grease in the bowl or old whites. Fix: use a clean, dry bowl and room-temperature eggs for best volume.
Torrone is too soft or sticky — cause: syrup didn’t reach 320°F (160°C) or torrone didn’t refrigerate long enough. Fix: reheat the syrup to the proper temp on a new batch and ensure full refrigeration time next attempt.
Torrone cracks or becomes too brittle — cause: overcooking the syrup past 320°F. Fix: lower heat and remove from heat when the thermometer hits the target next time.
Pieces stick together — cause: no parchment between layers or inadequate cooling. Fix: separate layers with parchment and allow full refrigeration before cutting and storing.

Leftovers & Meal Prep

Store cooled, cut torrone in an airtight container at room temperature or refrigerated for up to 2 weeks. Place parchment paper between layers to prevent sticking. If you plan to keep it on the counter, choose a cool, dry place away from direct sunlight — humidity can soften the exterior over time.

For gifting, wrap small stacks of pieces in parchment and place them in a box or tin with tissue — they travel well and make a thoughtful homemade gift. If you want crispness preserved, add a packet of silica gel to the container (not in direct contact with the candy) when shipping long distances.

Ask the Chef

Q: Can I use salted nuts? A: Use unsalted blanched almonds as specified. If you only have salted nuts, rinse and dry them first or reduce the added salt slightly to balance flavor.
Q: What if my thermometer is slow? A: Check calibration and use an instant-read candy thermometer. Syrup stages are temperature-dependent; a faulty thermometer is the most common source of failed batches.
Q: How do I know when the torrone is set enough to cut? A: After pressing and chilling, the recipe recommends ~1 hour at room temperature then ~2 hours refrigerated until very firm. If it still yields under the knife, chill longer.
Q: Can I make torrone without a stand mixer? A: It’s possible with a heavy-duty hand mixer, but the continuous whipping time (10–12 minutes) is long; a stand mixer is much easier and more reliable.

Bring It Home

Torrone rewards attention more than fancy technique. Read the steps, have your tools ready, and don’t rush the syrup stage. A candy thermometer and a clean mixer bowl will save you more time than any shortcut.

Serve pieces with espresso, tea, or alongside dried fruit on a simple cheese board. Pack a few pieces into a small box for guests or make a batch for holiday gifting — once you get the hang of the heat-and-whip rhythm, this torrone becomes one of those useful, celebratory recipes you keep returning to.

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Homemade Torrone

A classic Italian nougat-style candy made with whipped egg whites, honey-sugar syrup, toasted blanched almonds and edible wafer paper.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Italian

Servings: 16 servings

Ingredients

2 to 3 edible wafer papers see note below
3 egg whites
1/4 teaspoon 0.25 teaspooncream of tartar
1/2 cup 169.5 mlhoney
2 cups 400 ggranulated sugar
1/8 teaspoon 0.13 teaspoonsalt
3 cups 375 gwhole blanched almonds (see note below), (15 ounces )
1 teaspoonvanilla extract

Instructions

Preheat oven to 350°F (177°C). Spray an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides of the pan with the edible wafer papers, trimming pieces as needed so the wafer paper fits flush; set the prepared pan aside.
Fit a stand mixer with the whisk attachment. Add the 3 egg whites and 1/4 teaspoon cream of tartar to the mixer bowl and set the mixer next to the stove.
Put the 1/2 cup honey in a medium saucepan. Add the 2 cups granulated sugar and 1/8 teaspoon salt into the center of the pan on top of the honey (do not stir). Place a candy thermometer in the pan so it registers the syrup temperature.
Cook over medium heat without stirring until the honey starts to boil around the edges of the pan, about 5 minutes.
Reduce the heat to medium–low. Gently swirl the pan occasionally (do not stir) and continue cooking until the sugar is dissolved, the syrup is dark amber in color, and the thermometer reaches 320°F (160°C), about 8–12 minutes from when you reduced the heat. Remove the pan from the heat and let the large bubbles subside for about 30 seconds.
When the syrup thermometer reaches about 270°F (132°C), start whipping the egg whites: turn the mixer to medium–low and whisk until foamy, about 1 minute. Increase speed to medium–high and whip until soft peaks form, about 2–3 more minutes.
Reduce the mixer speed to low. With the mixer running, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the whipped egg whites (avoid pouring directly onto the whisk). Mix until the syrup is fully incorporated.
Increase the mixer speed to medium and whip, stopping twice to scrape down the sides of the bowl, until the mixture is very pale, thick, and stiff, about 10–12 minutes.
While the mixture is whipping, spread the 3 cups (375 g) whole blanched almonds in a single layer on a rimmed baking sheet and toast in the preheated 350°F oven until warm and just barely fragrant, about 5 minutes. Remove the almonds from the oven and leave them on the baking sheet to keep warm.
Reduce the mixer speed to low and add the warm almonds and 1 teaspoon vanilla extract to the torrone mixture. Mix briefly until the almonds and vanilla are evenly distributed.
Working quickly, spray a rubber spatula with nonstick spray (or oil lightly) and scrape the torrone mixture evenly into the prepared, wafer-lined pan. Smooth the top. Cover the surface of the torrone with a single piece of edible wafer paper trimmed to fit.
Place a sheet of parchment paper over the wafer paper and press firmly and evenly with another 8-inch square pan (or a flat, heavy object) to compact the candy and remove air pockets. Let the pan cool to room temperature, about 1 hour, then refrigerate until very firm, about 2 hours.
Remove the top parchment. Use a paring knife to trim any excess wafer paper from the edges, then invert the pan onto a cutting board and turn the torrone out. Cut into pieces about 1 x 2 inches.
Store the torrone in an airtight container at room temperature or refrigerated for up to 2 weeks, placing parchment between layers to prevent sticking.