Homemade Italian Nougat: Torrone Recipe

Desserts require patience, and with patience comes skill. A recipe for making the popular classic Italian nougat Torrone at home with all the subtleties and nuances. Please note that you do not need a thermometer when cooking! The best option for laying out nougat is rice paper, if available. The nougat is then simply cut along with it.
cook time: 1h
Elijah Stroud
Homemade Italian Nougat: Torrone Recipe

Nutrition Facts (per serving)

463
Calories
22g
Fat
52g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Sugar 125 g
Lemon zest to taste
Honey 200 g
Vanilla 1 tsp
Powdered sugar 2 g
Starch 2 g
Almond 250 g
Egg whites 1 pc

Recipe instructions

Step 1

Step 1
PREPARATION It is better to take light honey, without a pronounced taste. With dark honey, the nougat will be creamy in color. All nuts are peeled, dried and fried.

Step 2

Step 2
Prepare the nougat mold.

Step 3

Step 3
Place honey in a saucepan and place on the stove over low heat. As soon as the honey has dissolved, add sugar and vanilla. (Concerning heating honey, all opinions are on the community tab) At the same minimum heat, stir and grind the sugar until completely dissolved. Stir without letting it boil. This may take about 20 minutes.

Step 4

Step 4
Beat the egg white with a pinch of salt.

Step 5

Step 5
Mix the whipped egg whites little by little into the syrup using a mixer. Stir each batch very well. All the time on minimum heat. Once the protein is introduced, the mixer is no longer needed.

Step 6

Step 6
Now cook the nougat at the same minimum heat with constant stirring. The process may take up to 40 minutes. Focus on the density of the mass. When the pattern quickly disappears when stirring, it means it’s too early. If the mark stays on the surface for 4-5 seconds, the mass is ready.

Step 7

Step 7
Another method of checking for cold water is described in the video. When the nougat has reached normal thickness, add nuts.

Step 8

Step 8
Quickly pour into the mold.

Step 9

Step 9
Spread in an even layer.

Step 10

Step 10
Sprinkle with zest and put in a cool place.

Step 11

Step 11
When it hardens, place it on the surface of a board sprinkled with powdered sugar and starch. It is more convenient to cut nougat with a saw knife.

Step 12

Step 12
Keep refrigerated.

Additional rubrics

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