Italian Nougat Candy with Nuts Recipe

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Italian Nougat Candy with Nuts Recipe : A classic Italian nougat recipe, torrone is created with pistachios and almonds. Torrone morbido, or soft torrone, is a traditional Italian confection that’s typically served during the holiday season.


Italian Nougat Candy with Nuts Recipe



  • 2 sheets edible wafer paper (optional)
  • 1 ½ cups granulated sugar
  • ¾ cup honey
  • 2 large egg whites
  •  teaspoon kosher salt
  • 1 teaspoon vanilla
  • 3 cups almonds
  • 1 cup pistachios, shelled


Also see : One Pot Pasta – Easiest Recipe Ever



Leaving an excess, line a 9 × 9-inch baking pan with plastic wrap. After cutting a piece of edible wafer paper to suit the pan, line the bottom of it and set it aside. Honey and sugar should be combined in a big saucepan or Dutch oven. Stirring constantly, heat the mixture slowly. After about 30 minutes of stirring and heating, the mixture should be silky and smooth.

Beat the egg whites and salt with an electric mixer until stiff peaks form while the candy is cooking. Whisk the egg whites gradually until they are thoroughly blended with the sugar-honey mixture. Cook, whisking frequently, over low heat until the mixture thickens.


It will require forty to forty-five minutes. Place the almonds and pistachios on a baking sheet and toast them in an oven set to 350 degrees for 8 to 10 minutes while the sugar mixture is heating. When adding the nuts to the candy mixture, you want them to be toasty. After taking the sugar mixture off the stove, stir in the heated nuts and vanilla.

Carefully place another edible wafer paper sheet on top of the mixture after scooping it into the prepared pan. The torrone should next flatten after being pressed into the pan with a piece of parchment paper. Before cutting the torrone into pieces, let it sit at room temperature for approximately two hours. To remove the torrone and transfer it to a chopping board for slicing, run a knife over the pan’s edges.



You may buy wafer paper, sometimes referred to as edible rice paper, online or in specialty shops. To hold the torrone together and make it easier to take out of the pan, you need the paper. (Wax paper or parchment may adhere to the confection). When preparing the nougat, use a dutch oven or large saucepan. Something that will cook evenly is what you desire.

Torrone produced at home requires a lot of patience. Continue cooking and stirring until the nougat holds its shape and doesn’t run when dolloped on parchment paper in order to achieve that light and fluffy texture. Torrone can be kept for up to two weeks at room temperature in an airtight container.



  • Calories: 205 kcal
  •  Carbohydrates: 25 g
  •  Protein: 5 g
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 3 g
  •  Monounsaturated Fat: 7 g
  • Trans Fat: 0.003 g
  •  Sodium: 13 mg
  • Potassium: 183 mg
  • Fiber: 3 g
  •  Sugar: 21 g
  • Vitamin A: 21 IU
  •  Vitamin C: 0.3 mg
  • Calcium: 52 mg
  • Iron: 1 mg



Edible wafer paper and rice paper are available online and in most specialty stores. To make torrone, you have to go slow and low. Turning up the stove top heat and rushing this recipe will result in uneven candy setting and an inability to get the correct colour and consistency.

The traditional nut combination for torrone is almonds and pistachios, although you can use any kind of nuts. Torrone can be kept for up to a week at room temperature in an airtight container. Additionally, you can store for up to two months; just thaw before serving.




The torrone batter shouldn’t be able to be poured into the pan. The texture should be clumpy and thick once the nuts have been combined. Continue cooking the mixture until it thickens if your torrone is too runny. Simply pour it back into the pot if it’s already in the pan and simmer over low heat.


You will need to stir the candy mixture for 40 to 45 minutes after adding the egg whites. When you pull up the batter in the pot, it will fall in ribbons, indicating that the mixture is thick enough. The most effective method to check for doneness is to put a little bit of the nougat batter onto a parchment paper sheet. It must maintain its shape and not scurry off. Pouring a little nougat into a glass of water is another method to see when it’s done. When you touch the mixture, it should feel like clay and retain its shape.


Candy torrone can be kept for up to two weeks at room temperature in an airtight container. The candy’s texture may be affected by moisture, thus it’s critical that the container be airtight. The candies can also be frozen for up to two months when kept in an airtight container. Simply defrost it before serving.

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