Friday, January 24, 2020

Torrone Morbido (Italian Soft Nougat)

Though I do not have much of a sweet tooth, when I crave sweets, I generally look to Italy treats. One of my favorite Italian treats is torrone, an Italian nougat with nuts. My version uses pistachios instead of almonds and lemon instead of orange. But get creative...this recipe is a breeze to make.


  • cornstarch for dusting
  • 3 C whole, roasted and unsalted pistachios
  • 3 large egg whites, at room temperature
  • 1/4 t salt (I used a birch-smoked salt from Iceland...just for kicks)
  • 3 C organic granulated sugar
  • 1 C honey
  • 1/2 C organic powdered sugar
  • 1 t pure vanilla extract or pure vanilla paste
  • finely grated zest of one organic lemon (I used a Meyer lemon)
  • Also needed: candy thermometer, parchment paper


Put egg whites and salt into a medium mixing bowl.

In a heavy saucepan, heat sugar and honey over medium heat, stirring with a wooden spoon, until mixture begins to simmer and sugar is mostly dissolved. Drop a candy thermometer into the pan.

Cook until temperature reaches 315º F. It will take approximately 15 minutes to reach temperature. As it gets close, the mixture will begin to foam and darken in color.

Meanwhile, beat egg whites on medium speed until firm peaks form. Add powdered sugar and continue to beat until fully incorporated, approximately 1 to 2 minutes.

When honey mixture reaches 315º F, remove from heat; stir until temperature drops to 300º F. Carefully remove the candy thermometer.

With mixer on medium speed, slowly pour honey mixture down the side of the bowl. The egg mixture will double in volume, then decrease. Continue to beat until mixture is cooled to just warm and begins to lighten in color, approximately 5 minutes.

Add vanilla and zest; beat for 1 minute more, then, using a wooden spoon or heatproof spatula, fold in pistachios. The mixture will be very sticky.

Turn out candy onto a cutting board; dust hands with cornstarch. Knead for 5 to 6 turns, then transfer to parchment-lined, cornstarch-dusted baking dish. Dust hands with more cornstarch, then press candy to flatten and fill pan. Put pan on wire rack and let candy cool completely, about 1 hour.

Using parchment paper, lift out candy from pan; cut candy into pieces. Layer in a sealed container, between sheets of parchment paper and let stand overnight, with container sealed and at room temperature, to dry, at least 8 hours or overnight.

Candy can be kept, layered between sheets of parchment paper, in a sealed container at room temperature, for up to 3 weeks.


  1. These look delectable. Thanks for sharing!

  2. Torrone is definitely one of those things that I've always thought you had to I'm seriously amazed that you made it at home! Looks awesome!

  3. Your torrone looks so delicious. I love the idea of using pistachios instead of almonds!

  4. This is one of my favorite treats! I have never tried to make it, though. Thanks for sharing the recipe:)


Share Buttons