Torrone is a traditional Italian nougat recipe made with almonds and pistachios. This soft torrone, also known as torrone morbido, is a classic Italian candy recipe that's often served at Christmas time.
If you've ever been to Italy during the winter, you'll know that Torrone is the classic treat you'll find in all of the shops and stores. This nougat candy is a sweet and slightly sticky treat with a delicious crunch and texture that's great for special occasions.
For more traditional Italian Christmas desserts, be sure to try my Panforte di Siena, Cuccidati Italian Fig Cookies, or this Genovese Pandolce. For delicious holiday cookies, you'll love these Italian Thumbprint Cookies, Amaretti Morbido, or the classic Baci di Dama cookies.
You'll Love Torrone Morbido!
Torrone is a classic Italian nougat candy that's filled with nuts. While making this homemade torrone takes time, it is truly worth it for that chewy and crunchy nougat bite.
This traditional torrone recipe is made using a few classic ingredients including honey and sugar. For the nuts, the classic combination includes pistachio and almonds.
While the perfect torrone candy only contains a few ingredients, it will take time to make and thus you should plan accordingly. The low and slow cooking method is the only way to get the perfect soft nougat texture.
This is a great recipe to add to your holiday dessert table and makes the perfect edible gift. Both kids and adults will love the texture and flavor of this Italian candy.
So, whether you grew up with your Nonna's torrone, or if you've never had it before, be sure to give this recipe a try. You're going to love it!
- Almonds: use whole almonds for this recipe. Peeled almonds or Marcona almonds are best if you can find them, but they are not essential.
- Pistachios: here you will need about a cup of shelled pistachios. Either salted or unsalted work.
- Edible Wafer Paper: known also as edible rice paper, this paper to necessary to hold the creamy soft white nougat in place. You can find edible paper online or in some specialty stores. You can cut the paper to fit the size of the square cake pan.
- Honey: pourable honey is essential for making torrone. It gives it that distinct flavor and sweetness.
- Sugar: use regular granulated sugar here.
- Egg Whites: you just need two large egg whites for this recipe. Use the leftover egg yolks to make Crema Pasticcera.
- Salt: use a bit of kosher salt for the candy.
- Vanilla: a teaspoon of vanilla extract adds a bit of sweetness to this sweet confection.
- Lemon Zest (optional): a lemon flavor is common in torrone recipes. Feel free to add a teaspoon of lemon zest to the candy if desired.
How to Make Torrone Morbido (Soft Torrone)
To properly make torrone, you will time and patience. This recipe requires slow cooking the honey and sugar and constant stirring over gentle heat.
Firstly, you will need to cut your edible wafer paper to fit the bottom of a 9x9 inch baking pan. Lay a large layer of plastic wrap around the inside and overhang of the pan and add a layer of wafer paper to the bottom of the pan; set aside.
Step 1: cook the honey and sugar
In a large heavy saucepan or dutch oven, combine sugar and honey. Heat the pan over low to medium heat (more low than medium).
Whisk the sugar mixture as it melts, stirring constantly. You cannot rush this step. The mixture has to heat low and slow with constant stirring otherwise the torrone will not set properly.
Cook the honey mixture for about 30 minutes until it thickens and there are no grains left in the sugar.
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.
Step 3: toast nuts
While the candy is cooking, place hazelnuts and almonds on a baking tray and toast in the oven for 8-10 minutes or until fragrant. When the torrone has just thickened, remove it from the heat and use a wooden spoon to stir in the warm almonds and hazelnuts.
Step 4: pour into pan and top with wafer paper
Lastly, scoop the candy into the prepared pan that has a sheet of wafer paper on the bottom. Use a rubber spatula coated in nonstick spray to press the torrone into the pan.
Place another piece of wafer paper on top of the torrone. Use a piece of parchment paper to press down the top of the torrone and flatten it into the pan.
Let the torrone set for at least two hours until it reaches room temperature. Then, use a sharp knife to loosen the edges of the pan and the candy from the pan. Cut into small pieces using a serrated knife.
- Wafer paper, also known as edible rice paper, can be purchased online or in specialty stores. You need the paper to keep the torrone together and to be able to remove it from the pan. (Parchment or wax paper may stick to the candy).
- Use a heavy saucepan or dutch oven when making the nougat. You want something that will heat evenly while it cooks.
- Homemade torrone takes lots of patience. To get that light and fluffy texture, you need to continue cooking and stirring until the nougat can hold its shape and doesn't run when dolloped on parchment.
- Store torrone in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions
Why is my Torrone runny and how do I fix it?
You shouldn't be able to pour the torrone batter into the pan. Once the nuts are mixed in the texture should be thick and clumpy.
If your torrone is runny, continue heating until the mixture is thickened. If you already have it in the pan, just pour it back into the pot and continue cooking over low heat.
How do you know the Torrone sugar is thick enough?
Once you add the egg whites to the candy mixture, you will need to whisk for about 40-45 minutes. You'll know the mixture is thick enough when the batter falls in ribbons when you pull it up in the pot.
The best way to test for doneness by placing a small amount of nougat batter on a piece of parchment paper. It should hold its shape and not run off.
Another way to test that the nougat is done is by dripping a small amount into a glass of water. The mixture should hold its shape and feel like clay when you touch it.
How to store Torrone candy?
Torrone candy can be stored in an airtight container at room temperature for up to two weeks. It's important that the container is airtight as moisture can compromise the texture of the candy.
You can also freeze the candy in an airtight container for up to two months. Just let it thaw before serving.
Traditional Italian Desserts
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Torrone (Italian Nougat Candy with Nuts)
- large saucepan or dutch oven
- 9x9 inch baking pan
- 2 sheets edible wafer paper (optional)
- 1 ½ cups granulated sugar
- ¾ cup honey
- 2 large egg whites
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla
- 3 cups almonds
- 1 cup pistachios, shelled
- Line a 9x9 inch baking pan with plastic wrap leaving an overhang. Line the bottom of the pan with a piece edible wafer paper trimmed to fit the pan; set aside.
- In a large saucepan or dutch oven, combine the sugar and honey. Heat the mixture over low heat stirring frequently. Continue stirring and heating the mixture for about 30 minutes until the mixture is silky and smooth.
- While the candy is heating, use an electric mixer to beat the egg whites and salt until stiff peaks form.
- Slowly whisk the egg whites into the sugar honey mixture until well combined. Continue cooking on low heat, whisking constantly, until the mixture is thickened. This will take about 40-45 minutes.
- While the sugar mixture is heating, place the almonds and pistachios on a baking sheet and toast in a 350 degree oven for about 8-10 minutes. You want the nuts warm when you add them to the candy mixture.
- Remove the sugar mixture from the heat and whisk in the vanilla and warm nuts. Scoop the mixture into the prepared pan and carefully top with another sheet of edible wafer paper. Then, use a piece of parchment paper to press the torrone into the pan so it flattens.
- The torrone will need to set for about 2 hours at room temperature before you can cut it into pieces. Run a knife around the edges of the pan to help lift out the torrone, then move it to a cutting board to cut into squares.