Torrone – Classic Italian Honey Nougat
Torrone originates from Cremona in northern Italy and is traditionally dated back to 1441, when it was created to celebrate the wedding of Francesco Sforza and Bianca Maria Visconti. According to legend, the confection was shaped to resemble Cremona’s famous Torrazzo tower. Made from honey, egg whites and nuts, torrone has since become an essential part of Italian Christmas traditions. The name may derive from the Latin torrēre (to roast) or from torre (tower).
I’ve always been drawn to recipes like this – sweets that are not just about indulgence, but about history, patience and precision. Torrone asks for your full attention, a thermometer, and a bit of nerve – but rewards you with something timeless. It’s the kind of treat that feels just as right wrapped as a gift as it does served with coffee after a long meal.
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Torrone – Classic Italian Honey Nougat
Torrone is one of those confections that feels almost ceremonial. Made with honey, egg whites and nuts, it sits somewhere between craftsmanship and celebration – and once you’ve made it yourself, it’s hard not to fall a little bit in love with it.
Ingredients
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220 g almonds
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180 g pistachios
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340 g honey
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250 g sugar
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2 large egg whites, at room temperature
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a pinch of salt
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1 tbsp finely grated lemon zest
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2 tsp vanilla (or vanilla sugar)
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edible rice paper (wafer paper)
Method
Line a tin (approx. 15 × 24 cm / 6 × 9½ in) with baking parchment. Use two sheets placed crosswise so they extend over the edges – this makes it easier to lift the torrone out later. Secure with a little baking spray or water.
Before you begin, make sure everything is ready. The nuts should be on a baking tray, the egg whites in the mixer, and the honey and sugar measured into a saucepan. The key is to work on three things at once.
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Toast the nuts
Roast the almonds and pistachios in a single layer at 180°C / 350°F for about 10 minutes. Keep them warm in the oven until needed. -
Cook the honey and sugar
Heat the honey and sugar gently, stirring with a wooden spoon, until dissolved. Increase the heat and cook until a thermometer reads 145°C / 293°F. -
Whip the egg whites
While the syrup cooks, whip the egg whites with the salt and vanilla until light and fluffy.
Pour the hot honey syrup into a heatproof jug, then slowly drizzle it into the egg whites in a thin stream while whisking on low speed. Increase the speed and continue beating for 6–8 minutes, until the mixture becomes thick and glossy, resembling a firm meringue.
Fold in the warm nuts and lemon zest until evenly distributed.
Line the tin with rice paper that has been briefly soaked (about 5 seconds) in hot water. Place it shiny side down on top of the parchment. Spoon the torrone mixture into the tin, smooth the surface, and cover with another layer of rice paper, shiny side up. Place a small tray or light weight on top to prevent the paper from curling.
Let cool for several hours until fully set. Lift out, remove the parchment, and cut with a sharp knife.
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