Can I make torrone without wafer paper?

Yes, you can. Line your dish with parchment instead, then dust the top and bottom with cornstarch before slicing to prevent sticking.

How do I keep torrone from becoming too hard?

Don’t overheat the syrup. Stop at 300°F for a chewy texture. Higher heat will make it hard and brittle. Also, store it away from humidity.

What’s the best nut mix for flavor and texture?

A blend of almonds, pistachios, and hazelnuts gives the best balance. Almonds add crunch, pistachios bring color, and hazelnuts deepen the flavor.

Homemade Torrone | Simple, Chewy & Delicious Italian Candy

Name: Homemade Torrone | Simple, Chewy & Delicious Italian Candy
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 2 sheets wafer paper, cut to fit an 8×8 or 9-inch square baking dish; 12 oz honey (about 1 cup; pale acacia honey recommended); 1⅔ cups granulated sugar; 3 egg whites, at room temperature; 1 pinch salt; 1 tbsp vanilla extract (clear preferred); 1 tbsp lemon zest; 3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

Description

Chewy, nut-filled Italian nougat with a bright citrus note. Perfect for holidays, gifting, and cookie trays. This homemade torrone is naturally gluten-free and easy to customize with your favorite nuts, extracts, and dried fruit.

Ingredients

Scale

2 sheets wafer paper, cut to fit an 8×8 or 9-inch square baking dish

12 oz honey (about 1 cup; pale acacia honey recommended)

1⅔ cups granulated sugar

3 egg whites, at room temperature

1 pinch salt

1 tbsp vanilla extract (clear preferred)

1 tbsp lemon zest

3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)

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Instructions

1. Line an 8×8 or 9-inch square baking dish with plastic wrap and place one wafer paper sheet at the bottom.

2. Beat egg whites with the pinch of salt to soft peaks; set aside.

3. Combine honey and sugar in a heavy-bottomed pot and heat to 300°F, using a candy thermometer.

4. With mixer running, slowly pour about 3 tablespoons of hot syrup into the egg whites to temper, then gradually pour in the rest.

5. Mix in lemon zest and vanilla extract until glossy and thick.

6. Continue mixing until the bowl feels cool enough to touch for 10 seconds.

7. Quickly stir in the roasted nuts before the mixture thickens.

8. Spread nougat over the wafer paper in the dish, top with the second wafer sheet, and press flat with a greased ramekin or cup.

9. Cool at room temperature, remove, and slice with a serrated knife.

Notes

Equipment: heavy-bottomed pot, stand or hand mixer, candy thermometer, greased spatula, ramekin or cup for pressing.

Tips: use a thermometer for accuracy; lightly oil tools; work quickly once syrup meets temperature.

Substitutions: use cashews or macadamias; swap vanilla for almond or orange extract; use orange or lime zest; add dried apricots or cranberries; optional festive food coloring.

Storage: store airtight at 60°F–70°F for up to 2 weeks; avoid freezing or refrigeration.

Serving: slice into 24 pieces; dust knife lightly with cornstarch if needed for clean cuts.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Christmas Dessert
Method: Candy
Cuisine: Italian

Nutrition

Serving Size: 1 piece
Calories: 415
Sugar: 51 g
Sodium: 22 mg
Fat: 19 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 0 mg