Authentic Italian Torrone Recipe

Ingredients

3 cups granulated sugar
1 cup honey
1/2 cup water
1/2 teaspoon salt
4 large egg whites
1 teaspoon vanilla extract
3 cups blanched almonds, toasted
1 cup powdered sugar, for dusting
2 sheets of edible rice paper

Steps and instructions

In a medium saucepan, combine the granulated sugar, honey, water, and salt. Stir over medium heat until the mixture comes to a boil.
Continue to cook the mixture without stirring until it reaches a temperature of 315 degrees F on a candy thermometer. This will take around 15-20 minutes.
While the sugar mixture is boiling, beat the egg whites in a large bowl until they form stiff peaks. Do not overbeat.
When the sugar mixture has reached the right temperature, remove it from the heat. Gradually pour the hot sugar mixture into the beaten egg whites, while continuously beating the mixture. Be sure to pour the sugar mixture slowly and steadily, so it doesn't scramble the egg whites.
Add the vanilla extract and continue to beat the mixture for 5 more minutes, or until it becomes thick and glossy.
Stir in the toasted almonds until they are evenly distributed throughout the mixture.
Spread a sheet of rice paper on a flat surface dusted with powdered sugar. Pour the torrone mixture onto the rice paper and spread it out evenly, then cover with the second sheet of rice paper.
Allow the torrone to cool completely at room temperature. This will take several hours, or you can leave it overnight.
Once the torrone is set, cut it into strips or squares. Dust each piece with additional powdered sugar before serving.

Tools for making

Saucepan - A medium-sized saucepan to cook the sugar mixture
Candy thermometer - A thermometer to measure the temperature of the sugar mixture
Large bowl - A bowl to beat the egg whites
Electric mixer - An electric mixer to beat the egg whites until stiff peaks form
Flat surface - A flat surface to spread the torrone mixture
Powdered sugar - Powdered sugar for dusting the torrone
Rice paper - Edible rice paper to line the torrone mixture
Knife - A knife to cut the torrone into pieces

Recipe variations

Instead of blanched almonds, you can use other nuts such as pistachios, hazelnuts, or walnuts.
Add dried fruits such as chopped dried cherries, cranberries, or apricots to the torrone mixture for added flavor and texture.
For a citrus twist, zest some lemon or orange and add it to the torrone mixture.
If you prefer a softer texture, you can reduce the cooking time slightly to achieve a chewier torrone.
Experiment with different flavors by adding spices such as cinnamon, cardamom, or nutmeg to the torrone mixture.
For a touch of elegance, you can dip the finished torrone in melted chocolate and let it set before cutting into pieces.
To make it more festive, sprinkle colored sprinkles or edible glitter on top of the torrone before it sets.

Recipe overview

Torrone is a classic Italian nougat candy that is typically made with honey, sugar, egg whites, and nuts. This delectable sweet treat is often enjoyed during Christmas time in Italy, and it's a wonderful gift to share with friends and family. Making torrone at home can be a fun and rewarding process, resulting in a chewy, nutty, and sweet confection that's difficult to resist. This recipe guides you through each step of the process, from creating the sugar and honey syrup, to beating the egg whites, to combining everything with toasted almonds. Once you've made your own torrone, you'll never go back to store-bought again!

Common questions

Can I use a candy thermometer to measure the temperature?
Yes, using a candy thermometer is the recommended way to measure the temperature of the sugar mixture.
Can I use a different type of nut instead of almonds?
Yes, you can use other nuts such as pistachios or hazelnuts, or a combination of different nuts.
Can I substitute honey with another sweetener?
It is not recommended to substitute honey as it plays a crucial role in the flavor and texture of the torrone. However, if necessary, you can try using corn syrup as a substitute.
What is the purpose of the rice paper?
The rice paper helps to prevent the torrone from sticking and makes it easier to handle and cut into pieces.
How should the torrone be stored?
Store the torrone in an airtight container at room temperature. It should stay fresh for several weeks.

Serving dishes and utensils

Mixing Bowl - A large bowl for beating the egg whites and combining the torrone mixture.
Saucepan - A medium-sized saucepan for cooking the sugar mixture.
Candy Thermometer - A thermometer to measure the temperature of the sugar mixture.
Wooden Spoon - For stirring the sugar mixture while it comes to a boil.
Electric Mixer - For beating the egg whites until they form stiff peaks.
Baking Sheet - A flat baking sheet to spread the torrone mixture on.
Rice Paper - Edible rice paper to line the torrone and prevent sticking.
Powdered Sugar Sifter - To dust the torrone with powdered sugar for serving.
Sharp Knife - For cutting the torrone into desired shapes.

Origin stories

Torrone, a nougat confection made with honey, sugar, egg whites and almonds, has a history that stretches back many centuries. Its origins can be traced back to the city of Cremona in Italy during the Roman times, but it gained prominence in the 15th century during the wedding of Bianca Maria Visconti and Francesco Sforza. To celebrate their union, a torrone shaped like the city's tower was created, symbolizing the strong and sweet bond of their marriage. Today, Torrone continues to be a popular treat during weddings and during the Christmas season in Italy, embodying a taste of love, celebration, and history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.