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Torrone Recipe: How to Make Italian Nougat. Written by MasterClass. Last updated: Dec 17, 2023 • 4 min read. Made by slow-cooking honey with egg whites and toasted nuts, torrone is a nougat-like candy perfect as an after-dinner treat, part of a holiday spread, or cut and wrapped as a sweet gift.

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Step 2: whisk in the egg whites. In a separate bowl, use an electric mixer to beat together the egg whites and salt until stiff peaks form. Whisk egg whites into the sugar syrup until well combined. Still working over low heat, continue whisking the torrone until the mixture is white and very thick, about 45 minutes.

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Layer parchment paper inside a baking dish, with the paper hanging up over the edges. Step 3. Bring a pot of water to a boil on the stove. Step 4. Place a heat-proof bowl or dish on top of the pot of boiling water. Step 5. Add the butter, mini marshmallows, and white chocolate chips to the boil or dish.

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Add the honey to a double boiler and simmer for 1 1/2 to 2 hours stirring frequently with a wooden spoon. Add water to the bottom pan as necessary because it will evaporate over time. The honey is ready when you drop a small ball of it into a glass of water and it becomes very hard. While the honey is cooking, preheat the oven to 325 degrees.

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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. 2. Butter the sides of an 8-inch by 12-inch baking tray and line the bottom with the confectionary rice paper.

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Place a sheet of wafer paper at the bottom of a baking tray (photo 9). Spread the torrone mixture over the rice paper in the prepared baking dish in an even layer (photo 10). Once evenly distributed, press another piece of wafer paper on top to cover (photo 11). Leave to cool at room temperature for 12 hours.

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In Italy, torrone is a traditional Christmas dessert—a sweet, toasted-almond candy—with many famous regional variations. The term "torrone" probably comes from the latin verb "torrere," or to toast, referring to the toasted almonds. Today, there are many different types of torronne available—some soft, some hard and some with chocolate—not just in Italy, but worldwide. Torrone.

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Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

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In Italy, torrone is usually sold in long rectangles—a light-colored confection with sliced almonds visible throughout—like an oversized candy bar. In all of its forms, torrone is beloved all over Italy. The best honey candy, however, is made in Sardinia, Calabria, Sicily and Abruzzo—anywhere the best almonds and hazelnuts can be found.

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The longer you boil the sugar mixture the firmer your Italian nougat candy will come out. Add in the vanilla and lemon zest and keep mixing until the mixture thickens up. The, add in the nuts and then pour the mixture over the wafer paper in the baking dish. Add more wafer paper on top and press it down.

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Italian torrone comes in two varieties: hard and soft. Hard nougat is baked for much longer and has a texture similar to peanut brittle, while soft torrone nougat is a creamier paste.. Strega Strega Crumbly Strega Nougat Bars, 150g. Sale price $10.99. Add to cart Quick view. Fiasconaro [Best Before: 09/30/24] Fiasconaro Torroncini Lemon Bar.

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In a saucepan, add the sugar and water. Stir before putting on the heat. Heat the sugar syrup to 286°F. In another saucepan, mix honey with vanilla and heat until the honey has reached 250°F. Torrone, the classic Italian nougat, is easy to make at home. This traditional recipe is scented with honey, orange, and almond flavors, and packed with.

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4.1 Torrone di Cremona. The nougat made in Cremona strictly follows the tradition: almonds must compose at least 50% of the mixture made of honey, white egg and sugar. Torrone sellers in Cremona still claim that it was during Bianca Maria Visconti and Francesco Sforza's wedding banquet, on October 25th 1441, that torrone was born.

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Creating the Sugar Syrup. The sugar syrup, a central ingredient in torrone, warrants meticulous preparation. First, caramelize honey and sugar in a pan on medium heat, stirring constantly to prevent crystallization. Use a candy thermometer to monitor the temperature and cook the syrup until it reaches 320 degrees F.

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Line a half sheet pan or a 9×9 dish with plastic wrap. Place one sheet of wafer paper flat on the bottom of the pan. Trim the paper as needed to fit the pan. Pour the torrone mixture over the wafer paper. Use a spatula to push the mixture smooth and flat. Place the second sheet of wafer paper over the top.