Homemade Torrone

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.

Hardware Requirements

  • 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 [1] - 1lb (16oz)
  • Egg whites - 4
  • Kosher Salt - 1 pinch
  • Orange or rose water - 10oz (optional)


  1. 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.
  2. While water comes to a simmer, beat the egg whites until firm.
  3. Add the honey to the double-boiler.
  4. 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.
  5. As the honey simmers, slowly incorporate egg whites.
  6. 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)
  7. After mixture turns white, incorporate nuts and pinch of salt, then continue to stir for another 15 minutes.
  8. Pour mixture into one or more parchment paper-lined baking pans; about an inch thick.
  9. Cover the top with more parchment paper.
  10. Set aside to cool for several hours.
  11. 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.

  1. I tend use 50% peanuts (8oz), then 25% pistachios and 25% almonds (4oz each). ↩︎