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Homemade Torrone

Growing up in an Italian family, torrone was as much a part of our nomenclature as traditional snacks like pretzels or potato chips. My mom once told me that growing up, my grandfather (who had come over from Italy when he was 18) always made sure there were two things in the pantry – boxes of torrone and a big bottle of Brioschi. A true Italian, indeed! I was always smitten with the beautiful little boxes that the individual candies came in – they were colorful and had some some of the most unique designs. Inside are little rectangular candies, made of a sweet nougat and studded with nuts. The most traditional version is made with almonds, but I have also seen versions with pistachios, and also simply flavored with lemon, vanilla bean or orange.

While I’ve enjoyed torrone occasionally since I was a child, I’ve really grown to like and appreciate it over the last few years. Admittedly, it was never something that I had ever thought to make myself until I was flipping through the new DIY Cookbook from America’s Test Kitchen and opened a page to homemade almond torrone. I was blown away not only to find it there in the book, but to discover just how easy it is to make! There are a couple of specialty-type items that you need for the recipe, like edible wafer paper and blanched almonds, which my local grocery stores don’t carry, so I ordered online (see notes below recipe for links). I should note that regular almonds would work, but I wanted to make this as authentic as possible. Once you have the wafer paper and blanched almonds, the rest is smooth sailing.
I was so excited to take my first bite of the torrone, and even more thrilled when I realized that it tasted just like authentic torrone! This is definitely something that I’ll be making from scratch from now on; there’s no reason not to, and it adds an extra-special touch for holidays. I’m excited for my Chief Culinary Consultant’s dad to get into town on Friday for Christmas – he loves torrone, so there’s a big container with his name on it!

One year ago: Sticky Toffee Pudding
Three years ago: Date Nut Spice Bread
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A recipe for homemade torrone - an Italian candy made of nougat and almonds.
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. Line the bottom and sides of the pan with edible wafer paper, cutting pieces as needed to get them to fit; set aside.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; set aside.
Place the honey in a medium saucepan. Pour the sugar and salt into the center of the pan. Cook the mixture over medium heat, without stirring, until the honey starts to boil around the edges of the pan, about 5 minutes.
Reduce the heat to medium-low and cook, gently swirling the pan, until the sugar has dissolved and the mixture is dark amber in color and reaches 320 degrees F on a thermometer, anywhere from about 8 to 12 minutes. Remove the pan from the heat and let the bubbles subside, about 30 seconds.
Meanwhile, when the honey mixture is at about 270 degrees F, turn the mixer to medium-low and begin whipping the egg whites and cream of tartar until foamy, about 1 minute. Increase the speed to medium-high and whip until soft peaks form, about 2 to 3 more minutes.
Reduce the speed to low and carefully add the hot honey mixture, trying to avoid the sides of the bowl and the whisk as much as possible, and mix until incorporated. Increase the speed to medium and whip, scraping down the sides of the bowl twice, until the mixture is pale and very thick and stiff, about 10 to 12 minutes.
While the candy mixture is whipping, spread the almonds on a rimmed baking sheet and heat until warm and just barely fragrant, about 5 minutes. Remove the pan from the oven and keep the almonds on the baking sheet to keep warm.
Reduce the mixer speed to low and add the warm almonds and vanilla to the candy mixture. Working quickly, scrape the candy evenly into the prepared pan using a rubber spatula that has been sprayed with non-stick cooking spray. Cover the top surface of the candy with a single piece of edible wafer paper, trimmed to fit the pan. Place parchment paper on top and press very firmly with another 8-inch square baking pan to compact the candy and remove air bubbles. Let the pan cool to room temperature, about 1 hour. Refrigerate until very firm, about 2 hours.
Discard the parchment. Use a paring knife to trim any excess pieces of edible wafer paper from the edges, then turn the candy out onto a cutting board. Cut the torrone into pieces about 1x2-inches. The torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment to line the container and separate layers.
Note: Below are the links to the specialty items I purchased for the torrone:
Nutritional values are based on one serving
Calories: 277kcal
Fat: 12g
Sodium: 46mg
Potassium: 176mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 34g
Protein: 5g
Vitamin C: 0.1%
Calcium: 5.7%
Iron: 5%
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This looks amazing! I have always wanted to make this but the lack of a stand mixer has always prevented me. I do wonder how the little Italian Grannies back in the olden days used to make it. There would have been no stand mixers then? Perhaps it was different?
Hi Lisa, I’m not sure! You could always try with a hand mixer.
Did you use a paddle attachment or a whisk attachment?
Hi Sara, Per the recipe, you use a whisk attachment.
Oh it does say that! Sorry,missed that. Excited to try it out :D
This looks like fun! I never even considered trying to make homemade torrone. I’m gonna show this to my mom. I wonder if she’s ever heard of making it. She watches RAI, the Italian channel, here in the US and is always watching the Italian cooking shows.
I have never heard of this delectable Torrone! I will definitely try this! To BLANCH ALMONDS, it’s easy,, just put almonds into a glass measuring cup, add boiling water to just cover and then microwave, 1-2 minutes, depending on amount. The skins slip off so easily!
Thanks for sharing your recipe! Growing up Italian, us kids looked forward to every time mom & dad brought home a box of torrone! I can’t really eat it now, because it’s way too sweet for me, but I would really love to make it for others, & give as gifts.
Just curious Michelle, did you try to find the edible wafer & blanched almonds in the Strip District? I can’t imagine that they aren’t available down there. I always pick up Torrone at Penn Mac. I would love to be able to make my own, but candy thermometers intimidate me, and I still don’t have a stand mixer…ugh! :(
Hi Michele, No, I didn’t head down to the Strip before ordering the wafer paper and almonds (I don’t go down there too often, although I should!). I’m sure you could find the blanched almonds somewhere down there, but not sure about the wafer paper.
Thanks for this! I love Torrone. Curious, does this version tend to stay soft and chewy or does it get sort of hard after a day or so? Also, I’ve always picked up a note of lemon zest or something in the ones I’ve had. Lastly, you missed 1 critical item of every Italian pantry – Chamomile tea, especially this brand http://www.doma-italian-market.com/index.php?main_page=product_info&products_id=527 ;) Buon Natale!
Hi Ariana, It stays soft, I have it stored in the refrigerator and it’s still soft when you bite into it. You could add a little lemon zest or a tiny bit of lemon extract in addition to the vanilla when you make it. I’ve tasted lemon versions, but have never felt that the “original” torrone candies had any lemon in them.
I am so happy to see this recipe I love nougat and it has pistachios!!! I can not wait to give it a go..
I have never tried or heard of Torrone but after ready your story and the comments below, I am going to make this.
I am so happy I stumbled upon your web site. I too grew up with this delicious candy and we especially would enoy it on Christmas Eve at my Nana & Poppop’s house. Also along with the Brioschi at the end of the Christmas Eve feast. Thank you for sharing.
Wow! I haven’t had Torrone in mega years!! Looks amazing!!
You’re not really tied to the almond if you can’t find them. Hazelnuts work well, and my favorite is pistachios. Another thing that I like is Torrone dipped in dark chocolate, which solves the stickiness problem.
I tasted Torrance for the first time about six years ago. It was pistachio flavored and I’ve always wanted to try making it! It is one of the best things I have ever eaten!
Crazy spellcheck! I meant Torrone, of course! It may just be one of those days today!
Lori, sorry, just a side note. Had to laugh…I don’t live too far from “Torrance” (CA), so I got a kick out of your spellcheck error, LOL! :)
I have been dying to make my own Torrone for years and I think now I’m going to try it. Thanks for the inspiration!
Wow, I’ve never even heard of Torrone! These look so unique though. So excited to see something completely brand new to me!
Love the Torrone reciepe! I used to live in RI and was able to get this at the bakeries there. Now that I’m in GA I have not been able to find it… I will have to make some as soon as I an get the “paper”.
I never knew what this was called, but I buy it at one of my local stores. So happy to have a recipe now! I’ve had a chocolate variety too. Any ideas on adding chocolate?It’s very mild (the chocolate torrone I bought, and that seems to work well, rather than a dark, deep chocolate). I will definitely make this (and experiment with some of the flavorings/nut suggestions). Love your blog!
Hi Laura, I’ve actually never tasted chocolate torrone! I’ll have to do some digging around and see if I can find a chocolate version to taste and do some experimenting. Thanks for the suggestion!
Hi Michelle: I checked and the brand is Ferrara. I believe the chocolate version comes in a bar (but its not chocolate covered). The one I buy is shaped in a triangle with the bottom layer chocolate almond and the top layer vanilla almond all wrapped in pretty cellophane and tied with a gold bow. But I believe they have both in the plain bars too. They are very generous with the almonds, which I love.
Growing up, my Zia Thersa always gave us a box of Torrones. When we were kids we thought they were so fancy in that yellow box with all the royal-looking faces. We would always try to peel the wafer off in one piece. I just might need to try to make these with my sister over the holidays.
My Italian family would go wild over this! It has gotten so expensive and those little boxes of torrone get smaller every year. I have to try this, thanks.
The torrone looks amazing! I wonder if I could make it without a stand mixer?
Hi Joni, Do you have a hand mixer? It would be virtually impossible to get the candy mixture whipped enough just using a hand whisk and elbow grease. Even with a hand mixer, it might be hard, but it may work.
I do have a hand mixer. I just haven’t taken the plunge to invest in a stand mixer. If I can manage marshmellows with my hand mixer, maybe I can do these, too!