Torrone (Italian Nut & Nougat Confection) – Great Valentine’s Day Treat!

Summary by Krater

Chef John demonstrates how to make traditional Torrone, an Italian honey nougat candy with roasted almonds and pistachios. He walks through cooking the honey and sugar mixture slowly over 30 minutes, whipping and adding egg whites, and cooking further until it reaches the proper firm consistency before folding in warm nuts, pressing into a wafer-lined pan, cooling, and slicing.

From the video

Answers: How do you make traditional Torrone nougat candy at home?

• Traditional Torrone candy recipe
• Honey nougat candy making
• Cooking sugar and honey syrups on low heat
• Whipping egg whites to soft peaks
• Incorporating roasted almonds and pistachios into nougat

Ingredients

• roasted peeled Spanish almonds
• roasted pistachio
• 2 eggs
• lemon zest
• light amber honey
• sugar
• salt
• vanilla

What it concludes

• Using light amber honey provides a light color and great flavor for the honey mixture.
• Using the slow, ancient technique of cooking honey and sugar for 30 minutes before adding whipped egg whites produces a superior nougat compared to fast methods.
• Using warm nuts makes it significantly easier to mix them into the thick nougat mixture.
• Reserving nuts in a warm oven makes mixing into the hot nougat easier.
• Using wafer paper allows the torrone to be cut into clean, beautiful squares without sticking.