Soft and Chewy Italian Torrone (Nougat)
https://easyhomemaderecipes.caGrowing 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.
Equipment
- 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
Serving: 1Calories: 68kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 3mgPotassium: 47mgFiber: 1gSugar: 10gVitamin A: 6IUVitamin C: 0.2mgCalcium: 10mgIron: 0.2mg
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