Ingredients

Scale

2 cups granulated sugar
1 cup honey
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups whole almonds (toasted)
1 cup pistachios (optional, for variation)
Edible rice paper (for lining)

Instructions

Step 1: Prepare the Pan

Line a baking sheet or loaf pan with edible rice paper. This prevents the Torrone from sticking and gives it a traditional look.

Step 2: Toast the Nuts

Spread the almonds (and pistachios, if using) on a baking sheet and toast them in the oven at 350°F (175°C) for 8-10 minutes. Let them cool.

Step 3: Cook the Sugar Syrup

In a heavy-bottomed saucepan, combine sugar, honey, and water. Cook over medium heat, stirring until the sugar dissolves. Attach a candy thermometer and cook until the mixture reaches 300°F (150°C), also known as the “hard crack” stage.

Step 4: Whip the Egg Whites

While the syrup is cooking, beat the egg whites and salt in a stand mixer until stiff peaks form.

Step 5: Combine Syrup and Egg Whites

Once the syrup reaches 300°F, slowly pour it into the egg whites while the mixer is running on low speed. Increase the speed to high and beat until the mixture thickens and becomes glossy.

Step 6: Add Nuts and Vanilla

Fold in the toasted nuts and vanilla extract using a silicone spatula. Mix until evenly distributed.

Step 7: Shape the Torrone

Pour the mixture onto the prepared pan and press it down evenly. Top with another layer of rice paper.

Step 8: Let It Set

Allow the Torrone to cool at room temperature for at least 4 hours or overnight. Once set, cut it into pieces with a sharp knife.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: Americans

Nutrition

Calories: 220
Sodium: 25mg
Protein: 4g

Keywords: How to Make Authentic Italian Torrone ?