Growing up Christmas was a time when we made soft Italian Torrone also known as Nougat. Mom put all sorts of things in the torrone and she sandwiched it between vanilla wafer layers instead of edible rice paper.
But the truth is, you don't need rice paper or vanilla wafers to make this traditional favorite.
If you like Torrone, then you'll also like my recipe for Almond Brittle with Honey easy Peanut Brittle or my Easy Torrone Ice Cream made without an ice cream maker.
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Here's Why You'll Love this Dish
- Comforting home made candy similar to taffy but with a hint of citrus
- Flavor that kids and adults will like
- Customizable ingredients
- Great with a cup of coffee or as a small bite sized treat
If you like desserts, then you will like my Ultimate Rum Cake Recipe, Mom's recipe for Calabrese Chinulille and my Savoiardi Ladyfinger Biscuits.
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Ingredients
This soft Italian Torrone is made with sugar, honey, nuts, vanillin powder and a pinch of lemon.
For exact measurement details see recipe card...
How to Make Soft Italian Torrone
Roast nuts at 350℉ for 7 minutes. Half way through, shake your baking tray so that the nuts roll over and roast on all sides. Remove from oven and place a clean towel over baking dish and nuts so that they stay warm.
Prepare by zesting a lemon and measuring out the vanilla.
Then place parchment paper on the bottom of the dish you are going to use cover sides with parchment if needed. I
Beat the egg white in a medium sized bowl until soft peaks form. Once the lemon and honey mixture is ready, pour into egg whites a little at a time as you continue to beat the eggs.
Once the sugar mixture has reached 140℃ pour it into the egg white mixture a little bit at a time, stopping to scrape the bowl.
Keep beating the mixture until it is glossy and transfer to a double boiler. Cook the mixture for about 20 minutes until it starts to get thick. Add the vanilla powder.
Continue to add the sugar mixture to the egg whites and continue to whisk until all the sugar mixture had been incorporated.
Continue to cook over the double boiler for about another 20 minutes until the nougat is very thick and glossy and your arm feels like it's going to fall off.
Add the nuts and mix. (you can do a test, by placing a small ball of nougat in water to see if it keeps its shape, if it does, it's ready)
Turn the nougat out into your loaf pan. It will be hot and sticky. As it begins to cool it will get easier to handle.
Spread it out using a loose piece of parchment paper on top. Press down with your hands, or the bottom of a glass.
Once you have shaped your nougat, let is rest on your counter wrapped in parchment and plastic wrap for 5 to 6 hours.
Cut into bite sized pieces 1 x 1".
Storage:
This soft Italian Torrone is best served right after cutting. to prevent sticking dust them with cornstarch. Stored wrapped in parchment.
I have not tried freezing them so I cannot recommend doing so.
Top Tips
A candy thermometer is highly recommended for this recipe.
Use cornstarch to prevent the torrone from sticking. I personally don't use cornstarch, so my torrone always has crumbs on it.
Note that because this is a soft torrone, after cutting, they will shift in shape a bit. Best to serve right after cutting
Use your hand, a glass or rolling pin to press down on the torrone covered with parchment paper to spread it. Once the torrone is cool, the parchment paper will be easy to pull off.
Note that because this is a soft torrone, after cutting, they will shift in shape a bit. Best to serve right after cutting. Store at room temperature covered or uncovered.
You can use the parchment paper to fold over the torrone, once it's cooled a bit, into the shape you prefer.
Use a large serrated knife to cut the torrone in a sawing motion.
This recipe makes approximately 22 pieces of bit sized torrone 1 x 1". You may yield more or less depending on the size you cut your pieces.
Substitutions and Variations
Here are some great customizations for your next batch of Italian Torrone:
- Fruit Glace - add some dried fruit
- Chocolate - add chocolate chips for a tasty chocolate bite
- Plain - make it plain so that you can savor the vanilla and citrus flavors.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Soft torrone is a white nougat similar in taste and texture to that of taffy. Often soft torrone is mixed with nuts, fruits and citrus flavors and sandwiched between wafers.
The difference between hard and soft torrone is the cooking time. Hard torrone is cooked for up to ten hours while soft torrone is cooked for not longer than 3 hours.
The english name for torrone is nougat.
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Recipe Details
Soft and Chewy Italian Torrone (Nougat)
https://easyhomemaderecipes.caEquipment
- spatula or wooden spoon
- candy thermometer highly recommended
Ingredients
Instructions
- Prepare a loaf pan or dish by placing parchment paper on the bottom and the sides.Roast almond only at 350℉ for 7 minutes. Half way through, shake your baking tray so that the nuts roll over and roast on all sides. Remove from oven and add other nuts, cover with a towel to keep warm an set aside.2 oz almonds, 1 oz hazelnuts, 1 oz pistachios
- Zest half a lemon and place it in a small saucepan with the honey. Warm to 130℃ max.1 tsp lemon, 4.4 oz honey
- Place sugar and water in a small saucepan and heat up to 130-140℃ max.½ cup sugar, 1½ tbsp water
- Beat the egg white in a medium sized bowl until soft peaks form. Once the lemon and honey mixture is ready, pour into egg whites a little at a time as you continue to beat the eggs.1 large egg white
- Once the sugar mixture has reached 140℃ pour it into the egg white mixture a little bit at a time, stopping to scrape the bowl. Keep beating the mixture until it is glossy and transfer to a double boiler. Cook the mixture for about 20 minutes until it starts to get thick. Add the vanilla powder.1 tbsp Vanillin
- Continue to cook over the double boiler for about another 20 minutes until the nougat is very thick and glossy and your arm feels like it's going to fall off. Add the nuts and mix. (you can do a test, by placing a small ball of nougat in water to see if it keeps its shape, if it does, it's ready)
- Turn the nougat out into your loaf pan. It will be hot and sticky. As it begins to cool it will get easier to handle. Spread it out using a loose piece of parchment paper on top. Press down with your hands, or the bottom of a glass.
- Once you have shaped your nougat, let is rest on your counter wrapped in parchment and plastic wrap for 5 to 6 hours.
- Cut into bite sized pieces 1 x 1". Use a serrated knife wiped with a bit of oil and you can use cornstarch to keep the nougat from sticking to one another (optional).cornstarch
Notes
Top Tips
Use cornstarch to prevent the torrone from sticking. I personally don't use cornstarch, so my torrone always has crumbs on it. Use your hand, a glass or rolling pin to press down on the torrone covered with parchment paper to spread it. Once the torrone is cool, the parchment paper will be easy to pull off. Store at room temperature uncovered. You can use the parchment paper to fold over the torrone, once it's cooled a bit, into the shape you prefer. Use a large serrated knife to cut the torrone in a sawing motion. This recipe makes approximately 22 pieces of bit sized torrone 1 x 1". You may yield more or less depending on the size you cut your pieces.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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