TORRONE (CHRISTMAS ITALIAN NOUGAT)

Torrone (Nougat), a traditional Italian dessert, is a treat that has been enjoyed for centuries, especially during the holidays.

This recipe will guide you through the preparation of white almond nougat, both soft and hard, or Torrone bianco, which is a classic dessert featuring crunchy almonds, egg whites, honey and sugar.

It is a favorite dessert during Christmas and special holidays in Italy, but it is easy to make and can be enjoyed year-round.

What is nougat?

Torrone is an Italian sweet made from sugar, honey, egg whites and almonds.

Its texture can vary from soft and chewy to hard and crunchy, depending on the recipe.

The soft variety is known for its tender, melting texture, while the hard variety is firm and crunchy, often enjoyed as candy on festive occasions.

Nougat is typically flavored with almonds, hazelnuts or pistachios, with almonds being the most common choice.

 

 

The number of pieces you can get from your Soft and Hard White Almond Nougat (Torrone) will depend on how large or small you cut the pieces. For a standard 9×5-inch loaf pan or nougat mold, you can expect to get around 20 to 24 pieces when cut into small squares or rectangles.

If you cut the nougat into larger pieces, you may get fewer servings (about 15-18 pieces), while cutting into smaller, bite-sized pieces could give you more (up to 30 pieces).

Adjust the size based on your preference!

Total Time Estimate:

• Soft Torrone:

  • Active cooking/prep: ~45 minutes.
  • Cooling: ~3–4 hours.
  • Total: ~4–5 hours.

• Hard Torrone:

  • Active cooking/prep: ~45 minutes.
  • Cooling: ~6–12 hours.
  • Total: ~7–13 hours.

For the Soft Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tablespoon (15g) water

For the Hard Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1 tablespoon (15g) corn syrup (optional, for added firmness)
• 1/4 tsp salt

Equipment Needed:

• Candy thermometer
• Parchment paper
• A large pot
• Whisk
• Silicone spatula
• 9×5-inch loaf pan or nougat mold

 

INSTRUCTIONS:

Step 1: Toast the almonds

1. Toast the almonds: Preheat the oven to 350 F. Spread the almonds on a baking sheet and toast them in the oven for about 10 minutes or until golden brown and fragrant. Set them aside to cool.

Step 2: Prepare the nougat base.

1. Prepare the sugar syrup: In a large saucepan, combine the honey, sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves. Attach the candy thermometer to the side of the pot and let the mixture cook until it reaches 250°F.
2. Beat the egg whites: While the syrup is cooking, place the egg whites in a large bowl. With an electric mixer, beat the egg whites and salt until stiff peaks form.
3. Combine the syrup and egg whites: When the syrup reaches 250 F, slowly pour it into the beaten egg whites, stirring constantly. Be careful because the syrup will be very hot. Continue stirring for about 5-7 minutes until the mixture becomes thick and glossy.

Step 3: Add the almonds and flavorings

1. Incorporate the almonds: Add the toasted almonds to the nougat mixture, then the lemon zest and vanilla extract (for soft nougat) or just the vanilla extract for the hard version. Mix well to blend everything together.
2. Optional for hard nougat: To get a firmer texture in hard nougat, add corn syrup to the syrup mixture during step 2. This will help maintain the nougat’s crispness and keep it from becoming too soft.

Step 4: Shape and arrange the nougat

1. Prepare the baking pan: Line a 9×5-inch baking pan or nougat mold with baking paper. Transfer the nougat mixture to the prepared pan, spreading it evenly and pressing it down firmly.
2. Cool and set: Allow the nougat to cool to room temperature for about 3 to 4 hours. For the soft variety, it will remain chewy but firm. For the hard version, let it solidify completely, which may take several hours or even overnight.

Step 5: Cut and serve

1. Cut the nougat: Once the nougat has cooled and congealed, remove it from the pan and cut it into pieces. Using a sharp knife, cut the nougat into squares or rectangles.
2. Serveand enjoy: Serve your delicious Nougat on a festive plate or package it as a homemade gift. Soft nougat will be chewy and melt in your mouth, while hard nougat will provide a satisfying crunch.

Tips for perfect nougat

• Be precise with temperatures: The key to perfect nougat is to make sure the syrup reaches the correct temperature. Use a cake thermometer to monitor the temperature of the syrup to avoid undercooking or burning it.
• Toast the almonds for more flavor: Roasting the almonds brings out their natural oils and enhances their flavor, making the nougat more aromatic.
• Adjust for a soft or hard texture: If you prefer a soft nougat, simply follow the recipe as is. For a firmer, crispier texture, add corn syrup and bake a little longer for a firmer consistency.
• Keeping Fresh: Nougat will keep well in an airtight container at room temperature for up to 2 weeks. It also makes a great gift wrapped in parchment paper or cellophane.

 

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	230 kcal
Protein	5 g
Carbohydrates	28 g
Fat	11 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	30 mg
Fiber	2 g

Making Soft and Hard White Almond Nougat at home is easier than you think and the result is absolutely delicious.

Whether you prefer it soft and chewy or hard and crunchy, this homemade nougat is perfect for holiday gifts, celebrations, or simply to indulge in a sweet treat.

With its simple ingredients and rich flavor, Torrone is a timeless Italian dessert that is sure to be enjoyed by all.

Torrone (Christmas Italian Nougat)

Torrone (Nougat), a traditional Italian dessert, is a treat that has been enjoyed for centuries, especially during the holidays.

This recipe will guide you through the preparation of white almond nougat, both soft and hard, or Torrone bianco, which is a classic dessert featuring crunchy almonds, egg whites, honey and sugar.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings 24 Pieces

Notes

For the Soft Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tablespoon (15g) water

For the Hard Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1 tablespoon (15g) corn syrup (optional, for added firmness)
• 1/4 tsp salt

Equipment Needed:

• Candy thermometer
• Parchment paper
• A large pot
• Whisk
• Silicone spatula
• 9x5-inch loaf pan or nougat mold

 

INSTRUCTIONS:

Step 1: Toast the almonds

1. Toast the almonds: Preheat the oven to 350 F. Spread the almonds on a baking sheet and toast them in the oven for about 10 minutes or until golden brown and fragrant. Set them aside to cool.

Step 2: Prepare the nougat base.

1. Prepare the sugar syrup: In a large saucepan, combine the honey, sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves. Attach the candy thermometer to the side of the pot and let the mixture cook until it reaches 250°F.
2. Beat the egg whites: While the syrup is cooking, place the egg whites in a large bowl. With an electric mixer, beat the egg whites and salt until stiff peaks form.
3. Combine the syrup and egg whites: When the syrup reaches 250 F, slowly pour it into the beaten egg whites, stirring constantly. Be careful because the syrup will be very hot. Continue stirring for about 5-7 minutes until the mixture becomes thick and glossy.

Step 3: Add the almonds and flavorings

1. Incorporate the almonds: Add the toasted almonds to the nougat mixture, then the lemon zest and vanilla extract (for soft nougat) or just the vanilla extract for the hard version. Mix well to blend everything together.
2. Optional for hard nougat: To get a firmer texture in hard nougat, add corn syrup to the syrup mixture during step 2. This will help maintain the nougat's crispness and keep it from becoming too soft.

Step 4: Shape and arrange the nougat

1. Prepare the baking pan: Line a 9x5-inch baking pan or nougat mold with baking paper. Transfer the nougat mixture to the prepared pan, spreading it evenly and pressing it down firmly.
2. Cool and set: Allow the nougat to cool to room temperature for about 3 to 4 hours. For the soft variety, it will remain chewy but firm. For the hard version, let it solidify completely, which may take several hours or even overnight.

Step 5: Cut and serve

1. Cut the nougat: Once the nougat has cooled and congealed, remove it from the pan and cut it into pieces. Using a sharp knife, cut the nougat into squares or rectangles.
2. Serveand enjoy: Serve your delicious Nougat on a festive plate or package it as a homemade gift. Soft nougat will be chewy and melt in your mouth, while hard nougat will provide a satisfying crunch.