What is Torrone?
Torrone is the Italian word for nougat. Nougat is a type of candy that's sweetened with sugar or honey and incorporates whipped egg whites which lends the white color and a fluffy, yet rich body thanks to the proteins in the eggs. Chopped nuts are customary to this confection, and so too are candied fruit bits.
- Two mid-sized sauce pans (for double-boiling)
- One small sauce pan (optional, for reducing orange or rose water)
- Baking pan - at least 8" wide and 8"+ long
- Parchment paper
- Honey - 1lb (16oz)
- Mixed Nuts  - 1lb (16oz)
- Egg whites - 4
- Kosher Salt - 1 pinch
- Orange or rose water - 10oz (optional)
- Assemble your double boiler by adding a couple inches of water to the larger sauce pan, then placing the other (slightly smaller) mid-sized sauce pan on top.
- While water comes to a simmer, beat the egg whites until firm.
- Add the honey to the double-boiler.
- Optional: as honey comes to a boil, add your orange or rose water to the small sauce pan on medium heat, and reduce by 90%. The goal is to have about 1 oz of highly concentrated water to infuse the candy with scent and flavor of choice.
- As the honey simmers, slowly incorporate egg whites.
- Continuously stir over medium-low heat until amber mixture turns white; about 30 minutes. (Optional add reduced orange or rose water after 20 minutes of stirring)
- After mixture turns white, incorporate nuts and pinch of salt, then continue to stir for another 15 minutes.
- Pour mixture into one or more parchment paper-lined baking pans; about an inch thick.
- Cover the top with more parchment paper.
- Set aside to cool for several hours.
- Cut into desired shapes with a chef's knife.
Torrone is essentially honey separated with air via strands of protein. As such, this stuff is incredibly sticky; especially when at room temperature and/or in humid climates. Do not place torrone on paper towels or anything fibrous as those unwanted particles will definitely cling to your dessert. I like to put strips of tororone in waxed paper and refrigerate, then "shatter" into small bite-sized pieces.
I tend use 50% peanuts (8oz), then 25% pistachios and 25% almonds (4oz each). ↩︎