Almond Torrone
Almond Torrone is a traditional Italian nougat made from honey, sugar, egg whites, and almonds. It is sweet, nutty, and chewy, perfect for holiday treats.
Nutrition
Calories: 200cal
Carbohydrate: 35g
Protein: 4g
Fat: 6g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
10 Servings
Ingredients
- 2 cups raw almonds
- 1 cup honey
- 1 cup granulated sugar
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 sheet wafer paper (optional)
Instructions
- Preheat your oven to 350°F. Spread the almonds on a baking sheet and roast them for 10-12 minutes or until golden. Allow them to cool completely.
- In a medium saucepan, combine the honey and sugar over medium heat. Stir constantly until the mixture comes to a boil. Keep boiling until it reaches 250°F on a candy thermometer.
- While the sugar mixture is heating, beat the egg whites and salt in a large, clean mixing bowl until stiff peaks form. An electric mixer makes this easier.
- Once the sugar mixture reaches 250°F, slowly pour it into the egg whites while continuing to beat on low speed. Increase the speed to high and continue beating for about 10 minutes until the mixture is thick and glossy.
- Stir in the roasted almonds and vanilla extract until evenly distributed. At this stage, the mixture will start to harden, so work quickly.
- Line a loaf pan or an 8×8-inch pan with wafer paper, if using, or parchment paper. Spread the nougat mixture into the prepared pan, smoothing the top with a spatula.
- If using wafer paper, top the nougat with another sheet, pressing gently to adhere. Allow the torrone to cool at room temperature, ensuring it sets completely, which can take about 2-3 hours or overnight.
- Once set, remove the torrone from the pan and cut it into bite-sized pieces using a sharp knife.
- Tip: To prevent sticking, lightly grease your spatula and knife with vegetable oil.
