Homemade Torrone Recipe | Vintage Mixer (2024)

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Ingredients Instructions FAQs

One of my close friends, upon tasting Muhammara (a Lebanese spread) for the first time, proclaimed… “this, this is what I’ve been missing my whole life!” That’s exactly how I felt when I tasted Italian Torrone for the first time. I was given a gift of a log or bar (however you want to call it) of torrone candy right before Halloween and I just couldn’t get over it, still can’t. This is absolutely the best candy I’ve tasted and I’m just so glad to have discovered it.

Homemade Torrone Recipe | Vintage Mixer (1)

Once I tasted it, I knew I wanted to try and make this at home for some holiday gifts. So, my friend Annalise, who is way more of a pro than me, came and we stirred and stirred until our beautiful white torrone was ready. Once it set, I sliced the bars then wrapped them in parchment, using my friend Ana’s cute packaging for the perfect finishing touches.

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Torrone is a all natural nougat candy. One of the best things about it is the simplicity and purity of the ingredients, no processed additions just honey, egg whites, and nuts. The torrone I first tasted comes form a company out of New York, Torrone.co. They are putting their spin on the Italian treat. I based my recipe on their ingredient list but decided to go for a more traditional Italian style torrone and forgo adding any sugar so this recipe is short and sweet – honey, egg whites, and nuts. Plus a little salt and vanilla but you can skip that too if you’d like. All you really need is those three ingredients and some time over the stove to stir.

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How did my homemade version line up with the torrone I first tasted?! Mine was thinner, slightly harder and a little less sweet. I definitely won’t stop buying the real deal from Torrone but it was also a lot of fun to make it at home and we enjoyed every little bite that didn’t make it into our gifts. Torrone makes a perfect edible gift whether you spend the time to make this at home or if you buy some online.

Torrone is best made with good company in the kitchen. Alternatively, good music, or just some quiet brainless time of stirring is also a good pairing for the job!

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Here are some packaging ideas for edible gifts from my friend Ana over at Welovecitrus:

•parchments paper and brown craft boxes make for a great blank canvas to start you packaging
•use colorful string or tape and small thoughtful labels
•small trees and pinecones are a fun added touch, also tiny herbs or greenery can go a long way
•use thin wire or small clothes pins to attach labels
check out welovecitrus on instagram for more packaging ideas

Homemade Torrone Recipe | Vintage Mixer (5)

A traditional recipe for homemade Italian torrone, great for the holiday treats or gifts.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine Italian

Servings 4 bars or logs of torrone

Ingredients

  • 1/2 pound of honey, use a high grade Italian honey for best results
  • 2 large egg whites
  • 1/2 pound of nuts, I use a mixture of almonds, hazelnuts, and pistachios
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract, I used a white vanilla extract for this

Instructions

  • Cover a loaf pan or small square baking dish (8 inch by 8 inch) with parchment paper. Have another sheet of parchment paper ready to cover the top of the torrone once its done cooking.

  • Place the nuts on a single layer in a baking tray and toast in oven at 350º F, about 8 minutes or until shiny and fragrant. Set aside.

  • Place honey in a double boiler or large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon.

  • In the meantime, whisk egg whites to stiff peaks in a separate bowl.

  • Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes (It's best to just set a timer for this). The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage – a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately.

  • Add the nuts, salt and vanilla to the mixture and continue cooking and stirring for 30 minutes(set the timer again so you make sure to cook for the full 30 minutes). Pour into your prepared baking dish. Top with additional parchment and smooth it down, pressing the torrone gently with your hands.

  • Place in a cool place to set for a couple of hours. When set, cut the torrone into thick slices with a sharp, heavy knife. Wrap in parchment tie with string or tape for the perfect homemade holiday gift. Keeps very well wrapped in parchment and stored somewhere cool.

To purchase Torrone go to Torrone.co

For cute packaging sets including tags and twine go to welovecitrus

Posted in

, Baking Confections, Dessert, Gluten Free, Paleo, Unprocessed, Vegan, Vegetarian

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Homemade Torrone Recipe | Vintage Mixer (2024)

FAQs

Is the paper on torrone edible? ›

Typically made of honey, sugar, and egg white, with toasted almonds or other nuts, Italian nougat is usually shaped into a rectangular tablet and flattened between two sheets of edible paper wafer.

Does torrone need to be refrigerated? ›

How should torrone be stored? To preserve its quality, it is advisable to store torrone in a cool and dry location. If you plan to keep it for an extended period of time, you may opt to freeze hard torrone.

What is torrone made of? ›

Torrone is made by whisking whipped egg whites with a very hot syrup made from honey, sugar, and (sometimes) other invert sugars like glucose or corn syrup. The nougat is whipped to aerate the mixture, creating a magical, pillowy texture from something that would otherwise be a hardened, tooth-cracking block.

Is torrone hard or soft? ›

A soft nougat made of sugar, honey, egg whites, and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays. Its texture can vary from duro – crunchy and hard – to morbido – soft and chewy.

What's the difference between torrone and turrón? ›

One of the differences between turrón and italian torrone is the proportion of nuts they contain: Spanish turrón has a minimum of 60% almonds, a higher percentage than Italian torrone. However, turrón and torrone probably have a similar origin, and there's little doubt it is Moorish.

What to do if torrone is too soft? ›

Is your torrone too moist/sticky after resting for 12/24 hours? Heat your oven to 225°F (108°C) for 45 minutes, allow to cool to room temperature and let the torrone rest in a cool and dry place without direct light for 2 – 4 hours.

What does torrone mean in Italian? ›

Torrone is a nougat confection usually served at Christmas time, primarily made of honey, beaten egg whites, almonds, wafers, hazelnuts and vanilla. Torrone may be commercially made or prepared at home: the most famous are those from Cremona, Alba, Siena and Benevento.

How long does torrone last? ›

If we keep the turrón in a cool, dry and odour-free place, it can be kept in good condition for up to 1 year. It should be remembered that turrón is mainly toasted almonds, honey and sugar.

Is torrone Italian or Spanish? ›

Torrone is a traditional winter and Christmas confection in Italy and many varieties exist.

What are some fun facts about torrone? ›

A nougat made of honey, sugar and egg whites with toasted almonds, torrone is the most popular Italian candy. Torrone is loved throughout Italy and almost every Italian town has its own recipe or favorite way to make this sweet treat. Torrone is thought to have been an ancient, pre-medieval recipe.

Can I freeze torrone? ›

Torrone candy can be stored in an airtight container at room temperature for up to two weeks. It's important that the container is airtight as moisture can compromise the texture of the candy. You can also freeze the candy in an airtight container for up to two months. Just let it thaw before serving.

How do you eat Italian torrone? ›

Italian nougat was born with a hard, solid consistency. Traditionally, you would bite into it -if your teeth are strong enough- or break it into shards and enjoy it like a candy.

Are you supposed to eat the paper on nougat? ›

The paper is perfectly edible. It's wafer paper made from potato starch, water and olive oil. There's very little flavour to wafer paper and it's commonly used for nougat. It not only helps to keep the moisture away from the soft meringue, but also helps to savour a nougat piece without getting sticky fingers.

Can you eat edible wafer paper? ›

Wafer paper is vegan, gluten free and free from most allergens, something that icing sheets may not always be. Wafer paper resembles a lot your normal non edible printer paper in texture, but is 100% edible and can be used for so much more than simple printing – creating flowers, textures etc.

What type of paper is edible? ›

Wafer Papers

This type of edible paper is made using starch-based material (dehydrated potato starch, oil, and water).

Is nougat wrapper edible? ›

Safe material: The Nougat Paper is made of safe and harmless edible tapioca starch, edible cornstarch, water, thus you can use at ease.

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