One of my close friends, upon tasting Muhammara (a Lebanese spread) for the first time, proclaimed… “this, this is what I’ve been missing my whole life!” That’s exactly how I felt when I tasted Italian Torrone for the first time. I was given a gift of a log or bar (however you want to call it) of torrone candy right before Halloween and I just couldn’t get over it, still can’t. This is absolutely the best candy I’ve tasted and I’m just so glad to have discovered it.
Once I tasted it, I knew I wanted to try and make this at home for some holiday gifts. So, my friend Annalise, who is way more of a pro than me, came and we stirred and stirred until our beautiful white torrone was ready. Once it set, I sliced the bars then wrapped them in parchment, using my friend Ana’s cute packaging for the perfect finishing touches.
Torrone is a all natural nougat candy. One of the best things about it is the simplicity and purity of the ingredients, no processed additions just honey, egg whites, and nuts. The torrone I first tasted comes form a company out of New York, Torrone.co. They are putting their spin on the Italian treat. I based my recipe on their ingredient list but decided to go for a more traditional Italian style torrone and forgo adding any sugar so this recipe is short and sweet – honey, egg whites, and nuts. Plus a little salt and vanilla but you can skip that too if you’d like. All you really need is those three ingredients and some time over the stove to stir.
How did my homemade version line up with the torrone I first tasted?! Mine was thinner, slightly harder and a little less sweet. I definitely won’t stop buying the real deal from Torrone but it was also a lot of fun to make it at home and we enjoyed every little bite that didn’t make it into our gifts. Torrone makes a perfect edible gift whether you spend the time to make this at home or if you buy some online.
Torrone is best made with good company in the kitchen. Alternatively, good music, or just some quiet brainless time of stirring is also a good pairing for the job!
Here are some packaging ideas for edible gifts from my friend Ana over at Welovecitrus:
•parchments paper and brown craft boxes make for a great blank canvas to start you packaging
•use colorful string or tape and small thoughtful labels
•small trees and pinecones are a fun added touch, also tiny herbs or greenery can go a long way
•use thin wire or small clothes pins to attach labels
check out welovecitrus on instagram for more packaging ideas
A traditional recipe for homemade Italian torrone, great for the holiday treats or gifts.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert, Snack
Cuisine Italian
Servings 4 bars or logs of torrone
Ingredients
- 1/2 pound of honey, use a high grade Italian honey for best results
- 2 large egg whites
- 1/2 pound of nuts, I use a mixture of almonds, hazelnuts, and pistachios
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract, I used a white vanilla extract for this
Instructions
Cover a loaf pan or small square baking dish (8 inch by 8 inch) with parchment paper. Have another sheet of parchment paper ready to cover the top of the torrone once its done cooking.
Place the nuts on a single layer in a baking tray and toast in oven at 350º F, about 8 minutes or until shiny and fragrant. Set aside.
Place honey in a double boiler or large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon.
In the meantime, whisk egg whites to stiff peaks in a separate bowl.
Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes (It's best to just set a timer for this). The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage – a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately.
Add the nuts, salt and vanilla to the mixture and continue cooking and stirring for 30 minutes(set the timer again so you make sure to cook for the full 30 minutes). Pour into your prepared baking dish. Top with additional parchment and smooth it down, pressing the torrone gently with your hands.
Place in a cool place to set for a couple of hours. When set, cut the torrone into thick slices with a sharp, heavy knife. Wrap in parchment tie with string or tape for the perfect homemade holiday gift. Keeps very well wrapped in parchment and stored somewhere cool.
To purchase Torrone go to Torrone.co
For cute packaging sets including tags and twine go to welovecitrus
Posted in
, Baking Confections, Dessert, Gluten Free, Paleo, Unprocessed, Vegan, Vegetarian
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FAQs
Both types of torrone are delicious and popular in Italy and around the world. The choice between hard and soft torrone often comes down to personal preference and family traditions, with some people preferring the satisfying crunch of hard torrone and others preferring the chewy sweetness of soft torrone.
What is torrone made of? ›
Torrone is made by whisking whipped egg whites with a very hot syrup made from honey, sugar, and (sometimes) other invert sugars like glucose or corn syrup. The nougat is whipped to aerate the mixture, creating a magical, pillowy texture from something that would otherwise be a hardened, tooth-cracking block.
Does torrone need to be refrigerated? ›
The torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment to line the container and separate layers.
What are the different types of torrone? ›
Torrone can be purchased in a variety of forms including bars, cubes, rounds, blocks, and bite-sized pieces. There is hard and crunchy (friable), and soft and chewy (morbido/tenero), torrone.
Why is my homemade nougat too soft? ›
Try to make the nougat when there is low humidity in the air. The addition of butter in this recipe also helps. Nougat softness – is determined by the temperature the sugar syrup is heated to. Anything from 135°C for a very soft nougat to 158°C for a very firm nougat.
How do you fix hard nougat? ›
How to soften hard nougat
- Melt it in a bain-marie in pieces together with a couple of tablespoons of liquid (milk or cream).
- Or opt for the microwave. In this case, 1 minute is enough, otherwise the nougat will become dark and impractical to mix.
If we keep the turrón in a cool, dry and odour-free place, it can be kept in good condition for up to 1 year. It should be remembered that turrón is mainly toasted almonds, honey and sugar.
What is the English name for torrone? ›
Translation of torrone – Italian–English dictionary
nougat [noun] a sticky kind of sweet containing nuts etc.
How long can you store torrone? ›
Though it has no preservatives, when stored in a cool, dry spot, the torrone will keep for up to a few months, or until your willpower gives out.
What is the difference between torrone and nougat? ›
Italy's version of nougat is called the torrone. Torrone is a form of white nougat that is very similar to soft nougat in many ways yet there are some differences. One difference between French nougat and torrone is that torrone is finished off with white icing on top after it has been made.
It's made up of four things. White chocolate, marshmallow, almonds and rice paper (yes, you can eat the rice paper).
How do you store homemade torrone? ›
How should torrone be stored? To preserve its quality, it is advisable to store torrone in a cool and dry location. If you plan to keep it for an extended period of time, you may opt to freeze hard torrone.
Why is turrón so expensive? ›
In particular, the quantity of almond in the mix is required to be above 60% for a turrón to be classified as DO. In addition, genuine turón only uses Spanish almonds rather than cheaper and inferior imports. Real Spanish almonds are expensive and are the main contributor to the high price of turrón.
What are some fun facts about torrone? ›
The most romantic story is that it was invented in Cremona, in northern Lombardy, in the 15th century to commemorate the marriage of the Duke of Milan's daughter. Cooks molded the sweet in the shape of the city's famous towers, called torrione, and the rest was history.
Is torrone Italian or Spanish? ›
Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. It differ from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (morbido ( lit. 'soft') and chewy, to duro ( lit.
Is torrone hard or soft? ›
A soft nougat made of sugar, honey, egg whites, and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays. Its texture can vary from duro – crunchy and hard – to morbido – soft and chewy. Sometimes it is covered in chocolate or flavored with spices, too.
Is nougat supposed to be hard? ›
Nougat can be either soft or hard, but it is most commonly found in its soft form. The texture of nougat can range from being very dense and chewy to light and fluffy. The flavor of nougat is also very versatile, as it can be made with different types of nuts, fruits, and even spices.
What is the texture of torrone? ›
One of the best—and most perplexing—things about torrone is the number of different varieties you'll find. The candy is usually labeled either morbido (soft) or friabile (crunchy), but within those two categories there's a wide range of textures, from melting and cloudlike all the way to shatteringly crisp.
Is nougat meant to be hard? ›
Hard nougat can be enjoyed on its own in small chunks, while soft nougat can be added to candy bars, cupcakes, and other treats. The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard nougat is merely a change in cooking temperature.
