A soft nougat made of sugar, honey, egg whites, and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays.
Its texture can vary from duro – crunchy and hard – to morbido – soft and chewy.
Sometimes it is covered in chocolate or flavored with spices, too!
Yield: Varies depending on the desired size
17.64 oz of raw almonds (or pistachios, hazelnuts, etc.)
2.60 cups of sugar
22.50 tbsp of light corn syrup
100 milliliters water
1.10 cup of desired honey
3 egg whites
confectionary rice paper
Preheat the oven to 350˚F.
Spread out the almonds or desired nuts in a single layer on a sheet pan and place in the oven until they are slightly toasted.
Remove from the oven and let cool.
Butter the sides of an 8-inch by 12-inch baking tray and line the bottom with the confectionary rice paper.
Put the sugar, corn syrup, and water in a saucepan over medium heat and stir, brushing down the sides with a wet pastry brush, until everything is dissolved.
Increase the heat and bring it to a boil, cooking the mixture until it reaches 300°F on a candy thermometer.
At the same time in a separate saucepan, heat the honey until it reaches 250°F.
In a stand mixer, beat the egg whites to soft peaks.
When the sugar and honey reach the desired temperatures, gradually pour the hot honey into the egg whites with the mixer still running.
Repeat with the hot sugar syrup.
Continue to beat on high speed the mixture for an additional 5 minutes, then fold in the roasted almonds.
Pour the hot mixture into the prepared tray and spread it into the corners (the mixture may be somewhat stiff at this point).
To smooth the top, cover the mixture with parchment paper and use a rolling pin.
Top the torrone with another sheet of rice paper or with chocolate, if desired.
Allow the torrone to set overnight at room temperature and cut it into the desired size pieces the following day.
Source and pictures: Eataly