I love this recipe because it brings authentic Italian torrone right into my kitchen using just a handful of staple ingredients. The smooth honey mixture combined with crisp nuts creates the perfect balance of sweetness and crunch. It’s a wonderful homemade gift, a beautiful addition to dessert platters, and a nostalgic treat I enjoy sharing during special moments. Letting it rest overnight also makes the texture just right — firm enough to slice, yet tender and chewy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 350°F (180°C). Once hot, I place all the nuts on a baking sheet and toast them for about 5 minutes, giving them a turn halfway through. Then I set them aside and turn off the oven.
In a small high-sided bowl, I whisk the egg whites with 10 grams of granulated sugar using an electric mixer until soft peaks form.
I place the honey in a small pot over very low heat and cook it gently until it reaches 265°F (130°C), stirring constantly.
In another pot, I combine the water and the remaining sugar over low heat. I stir often and heat it until it reaches 290°F (145°C).
Once the honey hits 265°F (130°C), I remove it from the heat and slowly add it, spoonful by spoonful, to the whipped egg whites, folding carefully to avoid deflating them.
I transfer this mixture back into the pot used for heating the honey.
When the sugar syrup reaches 290°F (145°C), I pour it into the honey-egg mixture and whisk vigorously with a hand mixer or by hand until the mixture thickens and becomes frothy and white. This takes about 15 minutes by hand.
I add the toasted nuts, lemon zest, and vanilla extract, stirring well. I place the pot back over low heat for a few minutes, stirring until the mixture firms up even more.
I line the bottom of a baking tray (about 20 x 22 cm) with wafer paper. I spread the torrone mixture evenly over the surface, then place another sheet of wafer paper on top and press gently.
I let the torrone rest at room temperature for 12 hours. Once fully set, I remove it from the pan and cut it into small rectangles or squares.
Servings and Timing
This recipe makes about 20 pieces. Preparation takes around 20 minutes, cooking takes about 40 minutes, and resting time is 12 hours, bringing the total time to roughly 13 hours.
Variations
Sometimes I add a pinch of cinnamon or a few drops of almond extract for extra aroma. I also enjoy using a mix of toasted seeds when I want a lighter version. For a softer torrone, I increase the honey slightly; for a firmer version, I cook the syrup a bit longer. I’ve also made chocolate-dipped pieces for a fun twist.
Storage/Reheating
I store cut torrone pieces in an airtight container at room temperature for up to 2 weeks. I separate layers with parchment so they don’t stick together. It keeps well in a cool, dry place. I avoid refrigerating it because moisture can soften the candy. It also freezes well for up to 2 months — I thaw it at room temperature before serving.
FAQs
Why did my torrone turn too hard?
It often means the syrup cooked to too high a temperature. I keep a close eye on the thermometer.
Why is my torrone sticky?
Humidity can affect texture, and undercooking the syrup can make it too soft.
Can I make torrone without wafer paper?
Yes, I line the tray with parchment paper, though it won’t look as traditional.
Can I use different nuts?
Absolutely — walnuts, cashews, or macadamias work well.
Why do I need to whip the egg whites?
Whipping incorporates air, giving the torrone its light, chewy structure.
Can I melt the chocolate into the mixture?
You can, but it will darken the torrone. I prefer adding chocolate on top or dipping pieces.
How thin should the mixture be spread?
I spread it evenly to a thickness of about 1.5–2 cm, but you can adjust based on preference.
Can I speed up the cooling time?
I avoid refrigeration because it changes the texture — resting at room temperature works best.
What honey works best?
I use acacia honey because it’s mild and smooth, allowing the nuts and citrus to shine.
Can I halve the recipe?
Yes, the recipe scales down easily; I simply use a smaller pan.
Conclusion
I love making this Homemade Italian Torrone because it turns simple ingredients into a beautifully traditional candy that tastes like it came straight from an Italian pasticceria. The mix of toasted nuts, honey, and whipped egg whites creates a chewy, fragrant treat that’s perfect for sharing or gifting. Whether enjoyed with coffee, given as a holiday present, or tucked into a dessert platter, it always brings joy with every bite.
This Homemade Italian Torrone is a traditional honey nougat candy filled with toasted almonds, hazelnuts, and pistachios. Chewy, nutty, and delicately flavored with lemon and vanilla, it’s a festive Italian treat that’s perfect for sharing, gifting, or enjoying with coffee.
Author:Amy
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:13 hours (including resting)
Yield:20 pieces
Category:Candy
Method:Boiling and Mixing
Cuisine:Italian
Diet:Gluten Free
Ingredients
200 g (0.44 lb) acacia honey
2 egg whites
210 g (0.44 lb) granulated sugar
65 g (0.27 cups) water
140 g (0.31 lb) blanched almonds
140 g (0.31 lb) blanched hazelnuts
150 g (0.33 lb) blanched pistachios
1 tsp vanilla extract
½ lemon zest
Bakery wafer paper sheets or thick edible rice paper
Instructions
Preheat the oven to 350°F (180°C). Spread the almonds, hazelnuts, and pistachios on a baking sheet and toast for 5 minutes, stirring once. Set aside to cool.
In a small bowl, whisk the egg whites with 10 g of the sugar until soft peaks form. Set aside.
Place the honey in a small pot and heat gently over low heat until it reaches 265°F (130°C).
In another pot, combine the remaining sugar and water. Heat over low heat, stirring often, until the syrup reaches 290°F (145°C).
When the honey reaches temperature, slowly add it to the whipped egg whites, spoonful by spoonful, folding gently to keep the mixture airy.
Once the sugar syrup reaches 290°F, pour it into the honey-egg mixture while whisking vigorously until thick, white, and glossy — about 10–15 minutes.
Stir in the toasted nuts, lemon zest, and vanilla extract. Mix well and return the pot to low heat for 1–2 minutes, stirring until slightly firm.
Line a 20 × 22 cm (8 × 9 inch) tray with wafer paper. Spread the torrone mixture evenly to 1.5–2 cm thick. Place another wafer sheet on top and press lightly.
Let the torrone rest at room temperature for 12 hours. Once fully set, remove from the tray and cut into small rectangles or squares using a sharp knife.
Notes
Use acacia honey for its smooth, delicate flavor.
Cook syrups to precise temperatures for the right texture — too hot and the torrone becomes hard; too low and it stays sticky.
Add a pinch of cinnamon or almond extract for extra aroma.
Do not refrigerate; humidity makes it sticky.
For a chocolate twist, dip cooled pieces in melted dark chocolate.
Store between parchment layers in an airtight container for up to 2 weeks.
