Torrone (Italian Christmas Nougat)
Chewy honey nougat packed with toasted almonds and pistachios, the sweet that appears on every Italian Christmas table.
- Time7 hr
- LevelHard
- Costabout £0.55 a head
- Oven100°C (80°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 20 cm square tin with one sheet of edible rice paper. Keep both nuts warm in a low oven at 100°C (80°C fan), so they do not cool the nougat.
- 2
Whisk the egg whites to stiff peaks in a large heatproof bowl and set it beside the hob. You will need a sugar thermometer for the next two steps.
- 3
Heat the honey in a small pan until it reaches 120 C, about 6 to 8 minutes. Pour it in a thin stream over the egg whites while whisking on high speed.
7 min - 4
Boil the sugar and water in another pan to 150 C, about 6 minutes. Pour that in the same way and keep whisking for 5 to 6 minutes until the mix is very thick, glossy and holds a ribbon.
6 min - 5
Fold in the warm nuts quickly with an oiled spatula. Scrape into the tin, press flat and lay the second sheet on top.
- 6
Weigh down with a board and a tin of beans. Leave at cool room temperature for 6 hours until firm.
360 min - 7
Cut into small bars with an oiled, sharp knife. Wrap each piece in baking paper; keeps for 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
