Classic Nutty Torrone (Italian Nougat) Recipe
Prep Time:
2 hours, 35 minutes
Cook Time:
15 minutes
Servings:
20 Servings
Ingredients
  • 1 ½ cups blanched whole almonds
  • 1 cup shelled raw pistachios
  • ½ cup dried cherries or cranberries
  • ¼ cup diced candied orange peel
  • ¼ cup confectioners' sugar + 2 tablespoons cornstarch, combined
  • 3 large egg whites
  • ½ cup honey
  • ¼ cup corn syrup
  • 3 ½ cups granulated sugar
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon kosher salt
Directions
  1. Preheat the oven to 250 F.
  2. Combine the almonds, pistachios, dried cherries, and diced candied orange peel on a small baking sheet or pan. Place in preheated oven and turn off the heat. Leave inside until ready to use.
  3. Coat a 9x13-inch baking pan with cooking spray and line with parchment paper, leaving an overhang on both ends.
  4. Sift a thin layer of the confectioners' sugar/cornstarch mixture evenly over the bottom of the baking pan, then set aside. You should have some sugar/cornstarch mixture remaining.
  5. Place egg whites into the bowl of a stand mixer fitted with a whisk attachment and start to whip on the lowest speed.
  6. Heat honey in a small pot over medium heat until mixture reaches 250 F. Remove from heat.
  7. Increase speed of egg whites to medium. Slowly pour hot honey mixture down the side of the bowl into the egg whites, whipping to incorporate. Once added, reduce speed to low.
  8. Stir the corn syrup, sugar, and ½ cup water in a small pot and place on the stovetop over medium heat until the mixture reaches 300 F. Once the mixture is over heat, do not stir.
  9. Increase speed of egg white mixture to medium speed. Slowly pour hot sugar syrup down the side of the bowl into the whipping whites, whipping to incorporate.
  10. Add vanilla and salt and continue to whip for 2 minutes until the bowl is warm, but not hot, to the touch.
  11. Remove bowl from mixer and fold in nuts and fruits.
  12. Immediately transfer to the prepared baking pan, spreading the mixture out evenly.
  13. Sift to cover with remaining confectioners' sugar mixture. Use your hands to press the top of the candy to flatten.
  14. Set the candy aside for at least 2 hours to firm up.
  15. Use the parchment paper flaps to lift the candy out of the baking pan. Flip onto a cutting board and remove parchment.
  16. Trim edges. Cut into small squares and serve.