Torrone is the Italian nougat that has been made by confectioners in cities like Cremona and Benevento for centuries. It is a confection of honey, sugar, egg whites, and toasted nuts that is simultaneously chewy and tender, fragrant with honey and vanilla, and studded with whole almonds and pistachios that add crunch and color to every slice. Making it at home requires patience and a stand mixer but the result is a nougat that is far superior to anything commercially produced. Wrapped in edible rice paper and cut into neat rectangles, it is one of the most beautiful homemade candies you can make.

Ingredients

• 2 cups granulated sugar
• 1 cup honey
• 1/2 cup light corn syrup
• 1/4 cup water
• 3 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1.5 cups whole roasted almonds
• 1 cup shelled roasted pistachios
• 2 sheets edible rice paper (optional)
• Powdered sugar for dusting

Directions

1. Line a 9×13 inch pan with rice paper or parchment paper dusted generously with powdered sugar.
2. Toast almonds and pistachios in a 350 degree F oven for 8 minutes. Keep warm.
3. Combine sugar, honey, corn syrup, and water in a heavy saucepan over medium heat.
4. Stir until sugar dissolves then cook without stirring to 300 degrees F on a candy thermometer.
5. While syrup cooks, beat egg whites in a stand mixer on high speed to stiff peaks.
6. With mixer running on low, carefully pour hot syrup into egg whites in a thin, steady stream.
7. Increase speed to high and beat for 8 to 10 minutes until mixture is very thick, white, and holds stiff peaks.
8. Beat in vanilla and almond extract.
9. Fold in warm toasted nuts quickly using a sturdy spatula.
10. Spread into prepared pan immediately. The mixture sets fast.
11. Top with a second sheet of rice paper if using and press down firmly.
12. Let set at room temperature for at least 4 hours or overnight.
13. Cut into rectangles with a sharp oiled knife.

Tips and variations

• Keep the nuts warm in the oven until the moment you fold them in. Cold nuts will cause the nougat to seize and become difficult to spread.
• Work extremely quickly once the nuts are folded in. The nougat sets rapidly and will become impossible to spread if you hesitate.
• Add dried cranberries or dried cherries along with the nuts for a festive variation.
• Dip cut nougat rectangles in tempered dark chocolate for an elegant chocolate covered torrone.
• Wrap individual pieces in wax paper for a beautiful homemade gift.
• Store in an airtight container at room temperature for up to 2 weeks.

Nutritional information (per piece, makes approximately 30 pieces)

• Calories: 165
• Protein: 3g
• Fat: 6g
• Carbohydrates: 27g
• Fiber: 1g
• Sodium: 15mg