📝 About This Recipe
Rooted in the ancient traditions of Cremona, Italy, this Torrone is a sophisticated confection that balances the floral sweetness of honey with the earthy crunch of toasted nuts. This 'Morbido' (soft) style nougat offers a luxurious, chewy texture that melts on the tongue, punctuated by the bright citrus notes of orange and lemon zest. It is a timeless holiday masterpiece that captures the essence of artisanal candy making in every snow-white bite.
🥗 Ingredients
The Nut Mixture
- 2 cups Whole Blanched Almonds (high quality, toasted)
- 1 cup Pistachios (shelled and toasted)
- 1 tablespoon Orange Zest (finely grated)
- 1 teaspoon Lemon Zest (finely grated)
The Honey Base
- 1 cup Wildflower Honey (light colored and floral)
- 2 Egg Whites (large, at room temperature)
- 1/4 teaspoon Cream of Tartar
- 1/8 teaspoon Salt (fine sea salt)
The Sugar Syrup
- 1 1/2 cups Granulated Sugar
- 1/2 cup Light Corn Syrup (prevents crystallization)
- 1/4 cup Water
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Lining
- 2 sheets Edible Wafer Paper (also known as rice paper)
- 1 teaspoon Vegetable Oil (for greasing the pan)
👨🍳 Instructions
-
1
Prepare an 8x8 inch square baking pan by lightly greasing the sides with oil. Line the bottom with one sheet of edible wafer paper, trimming it to fit perfectly.
-
2
Toast the almonds and pistachios in a 350°F (175°C) oven for 8-10 minutes until fragrant. Keep them warm in a low oven (200°F) until ready to use; warm nuts integrate better into the nougat.
-
3
In a small, heavy-bottomed saucepan over medium heat, warm the honey. Stir constantly until it reaches 250°F (121°C) on a candy thermometer. Set aside but keep warm.
-
4
In a separate medium saucepan, combine the sugar, corn syrup, and water. Stir over medium-high heat until the sugar dissolves. Bring to a boil without stirring until the syrup reaches 300°F (149°C) 'hard crack' stage.
-
5
While the sugar syrup is boiling, place the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
-
6
With the mixer running on low speed, very slowly drizzle the hot honey into the egg whites in a thin, steady stream. The mixture will deflate slightly and then puff up.
-
7
Once the sugar syrup reaches 300°F, immediately remove from heat and slowly pour it into the egg white/honey mixture with the mixer still running on low.
-
8
Increase the mixer speed to medium-high and beat for 15-20 minutes. The mixture will become very thick, glossy, and lose some of its sheen as it cools. It should be difficult for the mixer to turn.
-
9
Switch to a paddle attachment if possible. Add the vanilla bean paste, orange zest, lemon zest, and the warm toasted nuts. Mix on low just until the nuts are evenly distributed.
-
10
Quickly scrape the hot, sticky mixture into the prepared pan. Use a greased offset spatula or a piece of parchment paper to press the nougat into an even layer.
-
11
Place the second sheet of wafer paper on top of the nougat and press down firmly to ensure it adheres to the surface.
-
12
Allow the Torrone to set at room temperature in a cool, dry place for at least 8 hours, or preferably overnight. Do not refrigerate as the humidity will make it sticky.
-
13
Once set, run a thin knife around the edges of the pan. Turn the block out onto a cutting board. Using a heavy, sharp chef's knife or a serrated knife, cut into long rectangles or small squares.
💡 Chef's Tips
Always use a candy thermometer; precision is the secret to the perfect 'morbido' texture. Ensure your mixing bowl and whisk are completely grease-free, or the egg whites won't reach full volume. Keep the nuts warm in the oven until the very last second; cold nuts will cause the nougat to seize too quickly. If the nougat is too sticky to cut, lightly dust your knife with cornstarch or powdered sugar between slices. Store the finished pieces in an airtight container between layers of parchment paper at room temperature.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Vin Santo or a chilled Moscato d'Asti for a classic Italian pairing. Place pieces in small decorative cellophane bags tied with gold ribbon for an elegant homemade gift. Pair with a strong espresso or dark roast coffee to balance the intense sweetness. Include on a festive dessert board with dried apricots, dark chocolate shards, and sharp Pecorino cheese.