Torrone Italian Nougat Recipe

The Italian and the French cuisine have a lot of similarities, Torrone is one of the most popular Italian Christmas desserts and is the same French nougat recipe.

Torrone Italian Nougat Recipe

Usually exchanged as edible gifts, torrone/nougat is a caramelized mix of marshmallow and honey filled with toasted almonds and pistachios.

There are hard and soft versions, this is the soft one.

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This recipe is part of two different events:

- Food blogger exchange 
- Christmas advent calendar

 

 

The idea started with a bloggers' exchange initiated in our Facebook Group: International Food Bloggers Cooperative.

Each of us has to cook a recipe from one of our fellow bloggers, add a personal touch and publish the article.

I had to choose a recipe from Patty Saveur, and I couldn't be happier.

I love all the other fellow bloggers in the group, but Patty forced me into a new French Challenge.

She is close to me Geographically, and blogs in English and French. 

When I saw her French Almond and Pistachio Nougat, I knew it was time for me to master it.

To add my personal twist I decided to cover some with dark chocolate.

Torrone Italian Nougat chocolate gift

Nougat as edible homemade gift

The second event is an advent calendar where each day in December leading into Christmas a typical recipe from around the world is published.

My Torrone/Nougat is the Italian Christmas dessert, they don't know yet it covers France as well.

It is still in the making and will keep you posted as soon as it starts.

I also want to take this opportunity to give some ideas on homemade Christmas edible gifts.

In Italy Torrone is a typical Christmas present, usually made by artisanal bakeries or by common chocolate brands.

The base is always the same but it can be mixed with different flavours (orange, lemon) or covered with chocolate.

It is wrapped in a colorful wrapping paper, often in the shape of candies.

 

 

Torrone Italian Nougat gift

Edible homemade gifts

So here are the edible gifts I am giving to friends this Christmas:

Those of you who followed my blog will remember the article I wrote in June about the Nocino.

It is made with fresh walnuts that have to be harvest in June before they reach maturity.

The Nocino is ready now: one bottle is for Elisabeth who kindly provided me the tree with fresh walnuts.

Another one is for Anna and Pierre who provided the 95% alcohol.  

One is for us to enjoy when friends come to visit.

 

So if you want to prepare those edible gifts, get ready for a challenge.

Nougat is not an easy dessert to prepare, like an orchestra director you will have to perfectly time the rhythm of the caramel honey, the syrup and the marshmallow.

They all have to reach the right temperature and consistency at the same time.

So get your pots, pan, whisk and candy thermometer together and let's get started.

 

 

Whisk the egg whites with sugar


(I am a participant in several Affiliate programs one of which is Amazon Services LLC Associates Program. Affiliate advertising programs are designed to provide a means for Bloggers such as “Your Guardian chef” to earn fees by linking to Amazon.com and other affiliated sites.)

But if you are not up to the challenge and just want to buy something from Amazon, I created my Kitchen Checklist page where you can find kitchen gift ideas for all budgets.

From a small little unusual tool to a more complicated appliance, you will find what I use in the kitchen, my comments on positive and negative and what recipes I made with it.

Price range from less than € 100 - £ 100 - $ 100; € 200 - £ 200 - $ 200 or more

Happy shopping!

Handpicked: My Kitchen Checklist


For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 6 votes
Torrone Italian Nougat Recipe
Print

Torrone Italian Nougat Recipe
Prep Time
30 mins

Cook Time
1 hr

Total Time
1 hr 30 mins

 

Usually exchanged as edible gifts, it is a caramelized mix of marshmallow and honey filled with toasted almonds and pistachios.
Course:

Dessert
Cuisine:

French, Italian
Servings: 1 kg
Calories: 525 kcal

Ingredients
  • 1.5
    cup
    sugar
  • 1/2
    cup
    water
  • 1
    cup +1 TBSP
    honey
    acacia or wild flowers
  • 2
    egg whites
  • 2
    tbsp
    sugar
  • 400
    gr
    peeled almond
  • 100
    gr
    peeled pistachios
  • 4
    sheets
    rice/waffle paper
Chocolate ganache for the coathing
  • 335
    gr
    dark chocolate
    70%
  • 2.5
    cl
    whole cream

Instructions
  1. Peel the almond and toast them in the oven with the pistachios 

    Nougat toast almonds and pistachios
  2. Put one or two rice/waffle sheet on one or two flat trays. The tray will have to go in the fridge once it is ready. I made two trays to make a thin layer that will be easier to cut. If you want to make a thick layer use only one tray.

    nougat cover pan with the waffle paper
  3. Prepare two pots and the electrical whisk close together so you can easily have a complete control of all processes and adjust temperatures and timing promptly.

    Whisk the egg whites with sugar
  4. In one pot put the sugar and the water for the caramel. With a gentle heat start making the caramel. Do not mix, do not move the pan or continually check the temperature, even if the sugar is not completely dissolved. It will eventually. If you move the caramel the sugar will crystallize and you will have to start all over again. The caramel has to reach 145 C   

    Boil the syrup to make the caramel
  5. Once the sugar is all dissolved start caramelizing the honey and stir it from time to time. The honey has to reach 126 C

    caramelize the honey
  6. The caramel and the honey have to reach the desired temperature at the same time, so keep both heat medium-low and adjust them based on the temperature they achieve. 

  7. When there are only a few minutes left, start whisking the eggs white. Make sure they are a room temperature and you can add a pinch of salt.

  8. Once they are firm, add the sugar and continue to mix.

  9.  At this point, you need to slowly add the honey first then the caramel. If they haven't yet reached the desired temperature keep whisking the egg whites at low speed 

  10. Once the honey and the caramel are incorporated add the roasted almonds and pistachios.

  11. Spread the nougat mix over the rice waffle sheet with a spatula

  12. I made two, don't worry about the uneven edges. Cover with a second rice waffle sheet, make sure it is all even and flat. Put in the fridge to settle

  13. Let it rest for at least two hours. Once it is firm, cut the uneven edges, then cut the nougat into rectangular stripes

    Cut the nougat in stripes
  14. The nougat is ready and should be stored in the fridge

    Torrone Italian Nougat Recipe
  15. If you want to package them to make candy parcels, pack them into 3 rectangular with a wax paper for candy.

  16. Then roll them into a transparent package paper so you can see the nougats inside

  17. Cut the uneven edges into small bites and remove with a scissor the extra waffle paper

  18. Prepare the chocolate ganache by melting the chocolate in the microwave for few minutes at low to medium watts (500W).

  19. Slightly warm up the whole cream and add to the chocolate

  20. Deep the nougat bites in the chocolate ganache, lay them on a tray and put them in the fridge to solidify. This is a fun activity to do with children. The bites do not have to be perfect, they are handmade

  21. I left some plain bites and put them mixed in the jar. You can also coat them in white chocolate or make different flavours

Recipe Notes

Per 100 gr (does not include the chocolate ganache):

Calories 525 calories per serving Fat 25 gr per serving Carbohydrates 99 gr per serving Cholesterol 0 mg Proteins 12 gr per serving Sugar 85 gr per serving Sodium 83 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Homemade Nougat Christmas edible gifts

  13 comments for “Torrone Italian Nougat Recipe

  1. 24th November 2017 at 10:37 am

    Thanks so much for the shout out Laura! Bravo you did good, love nougat covered in chocolate ganache, brings it to another level, hope your friends and family will love your present!

    • Laura
      24th November 2017 at 10:46 am

      Thank you for the idea, your instructions were perfect. I already gave some to the nuns of the Dominican Convent in Saint Paul de Vence. I might get a special Mass in return

  2. 24th November 2017 at 10:59 am

    I have never made nougat at home before but I am going to try it for sure; it looks perfect!

  3. 24th November 2017 at 11:10 am

    I love edible gifts, I’m going to make this for my son’s teachers.

    • Laura
      24th November 2017 at 12:40 pm

      Good idea, this is my first year that I don’t have to make Christmas gifts for teachers. It was quite stressful

  4. 24th November 2017 at 11:55 am

    I love nougat but very rarely make it myself – I must change that. The nougat covered in chocolate ganache sounds delicious!

    • Laura
      24th November 2017 at 12:41 pm

      Thank you, I love the chocolate one. I should try with white and milk chocolate next time

  5. 24th November 2017 at 1:26 pm

    Edible Christmas gifts are just the best, this looks gorgeous. Pinned to Christmas Board.

    • Laura
      25th November 2017 at 5:03 am

      Thank you so much for the Pinning.

  6. 24th November 2017 at 1:29 pm

    Aren’t edible gifts just the best kind of gifts? Thanks for the super clear step-by-steps, will be making a batch of these for sure 🙂

    • Laura
      25th November 2017 at 5:03 am

      Thank you Chris, You are a master in step by step

  7. Beth
    24th November 2017 at 2:48 pm

    This is very well done! I don’t know if I have the patience to accomplish this task!

    • Laura
      25th November 2017 at 5:01 am

      Not easy, only if you are up for a challenge

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