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Homemade Italian Torrone

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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.

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

  1. 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.
  2. In a small bowl, whisk the egg whites with 10 g of the sugar until soft peaks form. Set aside.
  3. Place the honey in a small pot and heat gently over low heat until it reaches 265°F (130°C).
  4. In another pot, combine the remaining sugar and water. Heat over low heat, stirring often, until the syrup reaches 290°F (145°C).
  5. When the honey reaches temperature, slowly add it to the whipped egg whites, spoonful by spoonful, folding gently to keep the mixture airy.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/homemade-italian-torrone/