Torrone – Italian Nougat Recipe | Easy Homemade Nougat

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. Line an 8-inch (20 cm) pan with parchment and grease lightly with non-stick spray.
2. Preheat the oven to 350°F (180°C). Toast the almonds and pistachios on a baking sheet for 8-10 minutes until lightly golden. Turn off the oven and keep the nuts warm inside.
3. Beat the egg whites with a pinch of salt in a stand mixer with the whisk until soft peaks form. Set aside.
4. In a medium-large saucepan, combine the sugar and honey and cook over medium heat, stirring constantly, until it reaches 280°F (138°C). Then stop stirring and let it keep cooking.
5. When the syrup reaches 295°F (145°C), remove it from the heat. With the mixer on low, slowly pour the syrup in a thin stream into the egg whites, avoiding the whisk.
6. Increase to high and whip 6-8 minutes until thick, glossy and pulling away from the bowl.
7. Quickly fold in the warm nuts, the citrus zest and the vanilla.
8. Immediately press the mixture into the prepared pan and smooth it evenly with a lightly greased spatula.
9. Let it cool completely at room temperature for about 3 hours, then remove from the pan and cut into bars or squares.

Summarized from The Cooking Foodie's video. Watch it for the details.

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