Italian Nut and Nougat Candy (Torrone)
This classic Italian holiday confection combines fluffy whipped egg whites, fragrant honey, and toasted Marcona almonds into a chewy, airy nougat with a delicate crunch. Slowly cooked sugar syrup gives the candy its signature shine and firm yet tender bite, while edible wafer paper keeps each piece neat and gift-ready. Sweet, nutty, and beautifully aromatic, this traditional torrone stands out for its balance of rich honey flavor and crisp almonds—an elegant treat enjoyed across Italy during festive celebrations.
Ingredients:
- 2 8.5×11 inch (21.6×27.9 cm) sheets edible wafer paper
- 3 egg whites
- ¼ tsp (1 ml) salt
- ¾ cup (156 ml) honey
- 2 ½ cups (591 ml) granulated sugar
- 4 cups (946.5 ml) Marcona almonds
Method:
Preheat the oven to 375 F (190 C). Spread out the Marcona almonds on a baking sheet. Line the bottom and sides of a 9 by 12 inch (22.9×30.5 cm) baking dish with parchment paper and place a sheet of edible wafer paper on the bottom. Add the egg whites and salt to the bowl of a stand mixer fitted with a whisk attachment.
Clip a candy thermometer to the side of a large saucepan. Add the honey and sugar to the saucepan and heat over medium, stirring occasionally. After a few minutes the mixture will begin to simmer – continue cooking and stirring.
Once the sugar honey mixture reaches about 290 F (143 C), turn the stand mixer to medium speed and beat the egg whites and salt to soft peaks. Turn the stand mixer down to low.
Once the sugar and honey reaches 310 F (154 C), which can take up to 20 minutes, take it off the heat. Stir constantly until the temperature drops back down to 300 F (149 C).
Meanwhile, place the baking sheet of almonds in the oven.
Turn the stand mixer to medium high and slowly stream in the hot honey and sugar. Keep mixing until it starts to thicken and become sticky, about 5 minutes.
Take the almonds out of the oven and fold them into the egg white mixture while the nuts are still warm. Using a greased spatula, transfer the mixture to the prepared baking dish and flatten out the top with the spatula. Press the second sheet of edible wafer paper into the top of the nougat. Allow the candy to cool at room temperature for at least 2 hours or up to overnight.
When the candy has cooled, remove it from the baking dish. With the wafer paper still attached, use an oiled knife to slice the candy into cubes. Serve, or wrap in parchment paper to give away as gifts.