Italian Nut and Nougat Confection

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🇮🇹 Italian Nut and Nougat Confection (Torrone)

Description:
Torrone is a traditional Italian candy made with whipped egg whites, honey, sugar, and toasted nuts. It has a beautifully chewy, nougat-like texture with a light sweetness and a delicate crunch from the nuts. Often wrapped in wafer paper, it’s a timeless treat shared during holidays and celebrations.

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Ingredients

For the Torrone:

• 2 cups whole almonds – toasted
• 1 cup whole hazelnuts – toasted
• 1½ cups granulated sugar
• 1 cup honey
• 2 large egg whites – room temperature
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• Edible rice paper or wafer paper (optional)
• Powdered sugar, for dusting

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Instructions

1. Prepare the pan:
   Line an 8x8-inch baking pan with parchment paper. If using edible rice paper, place one sheet at the bottom of the pan.

2. Toast the nuts:
   Spread almonds and hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, until fragrant. Keep warm.

3. Heat honey and sugar:
   In a heavy-bottomed saucepan, combine honey and sugar. Heat over medium-low, stirring until the sugar dissolves. Insert a candy thermometer and continue cooking until the mixture reaches 290°F (143°C) (soft crack stage).

4. Whip the egg whites:
   While the syrup heats, beat the egg whites and salt in a stand mixer until stiff peaks form.

5. Combine syrup and egg whites:
   With the mixer running on low speed, carefully and slowly pour the hot honey mixture in a thin stream into the whipped egg whites. Increase the speed to high and beat for 6–8 minutes, until the mixture thickens, becomes glossy, and holds shape.

6. Add vanilla and nuts:
   Mix in the vanilla extract, then fold in the warm toasted nuts using a sturdy spatula.

7. Shape the torrone:
   Quickly transfer the mixture into the prepared pan, pressing evenly. Place another sheet of rice paper on top (if using), and smooth the surface with slightly damp hands or a rolling pin.

8. Set and slice:
   Let cool completely at room temperature for at least 4–6 hours or overnight.
   Once firm, remove from the pan, dust with powdered sugar, and cut into small rectangles or bars using a sharp knife.

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Pro Tips

• Work quickly once the nuts are added—the nougat firms up fast.
• To prevent sticking, lightly oil your knife before cutting.
• Store in an airtight container at room temperature for up to 2 weeks.

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