Homemade Torrone
This Homemade Torrone is a delightful Italian nougat bursting with crunchy almonds and chewy sweetness. Perfect for special occasions or a sweet treat!
Servings: 8 servings
Ingredients
Main Ingredients
- 2 to 3 pieces edible wafer papers
- 3 large egg whites
- 0.25 teaspoon cream of tartar
- 1 cup honey (169.5 ml)
- 2 cups granulated sugar (400 g)
- 0.13 teaspoon salt
- 3 cups whole blanched almonds (375 g, about 15 ounces)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Start by lining a baking sheet with the edible wafer papers to prevent sticking.
- Preheat your oven to 350°F (175°C). Spread whole blanched almonds on a baking sheet and toast for about 10 minutes until golden and fragrant. Watch carefully to avoid burning.
- In a mixing bowl, beat the egg whites with cream of tartar until stiff peaks form, about 3 to 5 minutes with a stand mixer. Set aside.
Cooking the Sugar Mixture
- In a heavy-bottomed saucepan, combine granulated sugar, honey, and salt. Stir over medium heat until sugar dissolves. Increase heat and bring to a boil. Use a candy thermometer to reach 250°F (121°C).
- Carefully drizzle the hot sugar mixture into the whipped egg whites while mixing on low speed, about 2 to 3 minutes. Then increase speed to high and beat until thick, glossy, and cool to the touch.
Final Assembly
- Gently fold toasted almonds and vanilla extract into the nougat mixture until evenly distributed.
- Pour the nougat onto the prepared baking sheet lined with wafer paper. Spread evenly with a spatula, pressing gently to secure nuts. Cover with another wafer paper sheet.
- Allow the torrone to cool completely at room temperature for at least 4 hours or overnight for best results.
- Once set, remove the top wafer paper carefully and cut the torrone into pieces. Store leftovers in an airtight container.
Equipment
- Mixing Bowl
- Heavy-bottomed saucepan
- Candy thermometer
- Spatula
- Baking Sheet
- Oven
Notes
- Ensure all utensils and bowls are completely clean and dry before whipping egg whites to achieve stiff peaks.
- Use a candy thermometer to monitor sugar temperature accurately to avoid grainy nougat.
- Try different nuts or dried fruits for flavor variations and texture changes.
- Store torrone in an airtight container at room temperature and consume within a week for best freshness.
- For a nut-free version, substitute almonds with puffed rice or crispy rice cereal.