Italian Torrone: Nut and Nougat Confection

Follow our step-by-step guide on how to make Italian Torrone: Nut and Nougat Confection.

1. Step 1

   To start your delicious nougat journey, line an 8x11-inch baking dish with plastic wrap, letting the ends hang over the sides for easy removal later.

2. Step 2

   Place a sheet of wafer paper at the bottom of the dish, creating a perfect base for your sweet creation.

3. Step 3

   Next, warm your roasted almonds and pistachios in a cozy spot; this little trick will make mixing them in later a breeze.

4. Step 4

   In a heavy-bottomed pot, combine honey with 1 cup plus 3 tablespoons of sugar.

5. Step 5

   Cook this mixture over low heat, stirring constantly with a spatula.

6. Step 6

   As you stir, watch the transformation from a grainy texture to a silky smooth consistency, which should take about 30 minutes.

7. Step 7

   Once it’s ready, remove the pot from the heat.

8. Step 8

   In a separate mixing bowl, whisk the egg whites and a pinch of salt until soft peaks form, which should take around 3 to 4 minutes.

9. Step 9

   Now, return the pot with the honey mixture to low heat.

10. Step 10

    Gradually whisk in one-quarter of the whipped egg whites, then gently fold in the remaining egg whites in three more batches.

11. Step 11

    Keep cooking over low heat, stirring constantly, until the mixture turns a lovely bright white and a ribbon of it on the surface doesn’t immediately blend back in, which should take about 40 minutes.

12. Step 12

    To check if it’s ready, drop a small amount into ice-cold water; it should feel like soft clay.

13. Step 13

    Once you’ve reached that perfect consistency, whisk in the lemon zest and vanilla extract, then add the warm almonds and pistachios, stirring until everything is evenly combined.

14. Step 14

    Now it’s time to transfer this delightful nougat mixture into your prepared baking dish, smoothing the top with a clean, oiled spatula.

15. Step 15

    Place a second sheet of wafer paper on top, shiny side up, and cover it with the overhanging plastic wrap.

16. Step 16

    Press down evenly, gently but firmly tamping the mixture.

17. Step 17

    Once that’s done, remove the top layer of plastic wrap.

18. Step 18

    Allow your nougat to sit at room temperature until it cools and firms up, which should take about 1 to 2 hours.

19. Step 19

    When it’s ready, lift the edges of the plastic wrap to release the nougat from the dish.

20. Step 20

    Invert it and carefully remove the plastic wrap from the bottom.

21. Step 21

    If the wrap is tricky to take off, trim any edges that are stuck.

22. Step 22

    Finally, use a sharp serrated knife to cut the nougat into delightful 1-inch squares.

23. Step 23

    Enjoy your homemade torrone, a sweet treat that’s sure to impress!.