Italian Soft Nougat Delight (Torrone)
Indulge in the sweetness of Italian Soft Nougat, known as Torrone, a traditional festive treat that evokes the warmth of Italian Christmas celebrations. Made with wholesome honey, roasted almonds, and hazelnuts, this delightful candy is characterized by its luxurious, chewy texture and rich flavors, making it a perfect gift or party favor. This recipe yields the perfect soft nougat, reminiscent of gourmet varieties found in fine confectioneries, ensuring you can enjoy an artisan-quality treat in the comfort of your home.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Honey
1 1/2 cups (Pour into the double boiler.)
Almonds
3 cups (Toast in the oven until golden brown.)
Hazelnuts
1 1/2 cups (Toast in the oven until golden brown.)
Sugar
1 1/4 cups (Combine with 1/2 cup of water to make syrup.)
Egg Whites
3 (Beat until stiff peaks form.)
Lemon Rind
1 (Grate the rind.)
Wafer Paper
2 sheets (For lining the pan.)
Instructions
1
Begin by preparing a large double boiler. Pour the honey into the top pot and set it over simmering water, cooking it for approximately 1.5 hours. Stir constantly with a clean, wooden spoon to prevent sticking.
2
While the honey cooks, preheat your oven to 350°F (175°C). Spread the almonds and hazelnuts on a baking sheet and toast them in the oven until they are golden brown, stirring occasionally. This should take about 8-10 minutes.
3
Once the honey is ready (it should reach 300°F on a candy thermometer and should harden when dropped into cold water), prepare the sugar syrup. In a small saucepan, combine the sugar with ½ cup of water and heat it over medium heat. Cook until the mixture becomes slightly bluish and also reaches 300°F.
4
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually incorporate the beaten egg whites into the cooked honey, mixing for 5-6 minutes until well combined and airy.
5
Slowly pour in the hot sugar syrup while continuing to mix for another 5 minutes. The mixture should become glossy and thick.
6
Gently fold in the toasted almonds, hazelnuts, and grated lemon rind, ensuring everything is well combined.
7
Line an 8"x8" square non-stick pan with one sheet of wafer paper. Pour the nougat mixture into the prepared pan, using an offset spatula coated with non-stick spray to spread it evenly.
8
Cover the top of the nougat with the second sheet of wafer paper and press down firmly to flatten. Wrap the pan tightly with plastic wrap.
9
For quicker setting, place the wrapped pan in the freezer for about 1 hour or allow it to cool at room temperature for a minimum of 1 hour or overnight.
10
Once firm, carefully invert the nougat onto a cutting board. If necessary, use the offset spatula to help loosen it from the pan.
11
Utilize an electric knife to slice the nougat into small squares for serving. Each piece should showcase the delightful mix of nuts and the glossy texture.
12
To store, individually wrap the pieces in plastic wrap and keep them at room temperature or in the freezer for longer shelf life.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Italian Soft Nougat Delight (Torrone)?
Torrone is a traditional Italian festive treat made with honey and roasted nuts, known for its luxurious, chewy texture and rich flavors.
How long does it take to cook the honey for this recipe?
The honey should be cooked in a double boiler for approximately 1.5 hours, stirring constantly with a wooden spoon.
What are the primary nuts used in this Torrone recipe?
This recipe uses 3 cups of almonds and 1 1/2 cups of hazelnuts.
At what temperature should the nuts be toasted?
The almonds and hazelnuts should be toasted in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the almonds and hazelnuts stay in the oven?
They should be toasted for approximately 8 to 10 minutes until they are golden brown.
What temperature should the honey reach on a candy thermometer?
The honey is ready when it reaches 300 degrees Fahrenheit.
How can I test if the honey is ready without a thermometer?
The honey is ready when a small amount dropped into cold water hardens immediately.
What are the ingredients for the sugar syrup?
The syrup is made by combining 1 1/4 cups of sugar with 1/2 cup of water.
What is the target temperature for the sugar syrup?
The sugar syrup should be heated until it reaches 300 degrees Fahrenheit and develops a slightly bluish tint.
How should the egg whites be prepared?
The 3 egg whites should be beaten in a clean mixing bowl until stiff peaks form.
When should the egg whites be added to the honey?
Gradually incorporate the beaten egg whites into the cooked honey once the honey has reached its target temperature.
How long do you mix the honey and egg white mixture?
The mixture should be beaten for 5 to 6 minutes until it becomes well combined and airy.
When is the hot sugar syrup added to the nougat base?
Pour the hot sugar syrup slowly into the honey and egg white mixture while continuing to mix for another 5 minutes.
What gives the nougat its citrus flavor?
One grated lemon rind is folded into the mixture along with the nuts to provide a fresh flavor.
What type of pan is recommended for setting the nougat?
An 8-inch by 8-inch square non-stick pan is ideal for this recipe.
How is wafer paper used in this recipe?
One sheet of wafer paper is used to line the bottom of the pan, and a second sheet is placed on top of the nougat to cover it.
How do you prevent the nougat from sticking while spreading it?
Use an offset spatula coated with non-stick spray to spread the mixture evenly into the pan.
What is the fastest way to set the nougat?
You can place the wrapped pan in the freezer for about 1 hour for a quicker set.
How long should the nougat cool at room temperature?
It should cool for a minimum of 1 hour, though leaving it overnight is also recommended.
How do you remove the nougat from the pan once it is firm?
Invert the nougat onto a cutting board, using an offset spatula to loosen the edges from the pan if necessary.
What is the best tool for slicing Torrone?
Utilize an electric knife to cleanly slice the firm nougat into small squares.
How should the individual pieces of nougat be stored?
Individually wrap each piece in plastic wrap to maintain freshness and prevent sticking.
Can Italian Soft Nougat be frozen?
Yes, you can keep the wrapped pieces in the freezer for a longer shelf life.
Is the texture of this nougat hard or soft?
This specific recipe produces a soft, chewy nougat rather than a brittle, hard version.
Why is a double boiler used for the honey?
A double boiler provides gentle, indirect heat, which prevents the honey from burning during the long 1.5-hour cooking process.
What does the sugar syrup do to the nougat mixture?
The addition of the hot sugar syrup makes the nougat mixture thick and glossy.
What holiday is Torrone most commonly associated with?
It is a traditional treat primarily associated with Italian Christmas celebrations.
How many sheets of wafer paper are required?
You will need 2 sheets of wafer paper for this recipe.
Should the nuts be added whole or chopped?
The recipe calls for whole toasted almonds and hazelnuts to be folded into the nougat mixture.
What is the final appearance of the sliced nougat?
Each piece should showcase a glossy texture filled with a delightful mix of visible roasted nuts.