Ingredients

  • 2 cups mixed almonds and pistachios
  • 2 cups granulated sugar
  • 1 cup honey
  • 2 egg whites
  • 1 tsp vanilla extract
  • 2 sheets edible rice paper (optional)

Instructions

  1. Toast the almonds and pistachios in a dry pan for 5–7 minutes. Keep warm.
  2. Line a baking pan with parchment paper or edible rice paper.
  3. Heat honey and sugar in a saucepan over low-medium heat, stirring until the sugar dissolves. Cook until the mixture reaches about 300°F (149°C) on a candy thermometer.
  4. Meanwhile, beat the egg whites until stiff peaks form.
  5. Slowly pour the hot honey-sugar mixture into the egg whites while beating continuously.
  6. Add vanilla and warm nuts, mixing quickly until evenly combined.
  7. Spread the thick mixture into the prepared pan and press it into an even layer.
  8. Cover with rice paper if desired, let cool completely, then cut into bars with a sharp knife.

Prep Time: 20 minutes
Cook Time: 30–40 minutes
Setting Time: 4–6 hours
Servings: 12–16 pieces

About the Recipe: Italian torrone is a traditional sweet nougat made with honey, sugar, and crunchy almonds and pistachios. Its chewy texture and rich nutty flavor make it a popular holiday treat and a lovely homemade gift.

Tip: Use a candy thermometer for the best texture, and handle hot sugar syrup carefully because it can cause severe burns.