I’ve perfected this traditional nougat recipe that transforms simple ingredients into a luxurious confection worthy of any special occasion. This classic Italian-inspired treat, known as “torrone” in Italy, combines the subtle sweetness of honey with a delightful mix of premium nuts, creating a soft, chewy texture that melts in your mouth.
A Brief History
Nougat has been gracing holiday tables across Europe for centuries, with its origins traced back to ancient Rome. The word “nougat” comes from the Latin “nux,” meaning nut, highlighting the essential role nuts play in this beloved confection. Today, I’m sharing my version that maintains the traditional technique while ensuring foolproof results.
Ingredients
For the Nougat Base
- 400g (1 1/3 cups) honey
- 250g (1 cup + 3 tablespoons) granulated sugar
- 3 large egg whites
- Pinch of salt
- 1 teaspoon lemon zest or liquid vanilla (optional)
Nuts
- 70g (1/2 cup) almonds, roasted
- 75g (1/2 cup) pistachios, toasted
- 65g (1/2 cup) hazelnuts, roasted
- 65g (1/2 cup) peanuts, roasted
Equipment Needed
- 30cm × 26cm (12″ × 10″) baking form
- Candy thermometer
- Parchment paper
- Aluminum foil
- Electric mixer
- Heavy-bottomed saucepan
Detailed Instructions
Preparation Phase
- Begin by preparing your workspace:
- Line your baking form with aluminum foil
- Place a sheet of parchment paper on the bottom
- Have all ingredients measured and ready
- Toast your nuts:
- Spread nuts on a baking sheet
- Toast at 350°F (175°C) for 8-10 minutes until fragrant
- Let cool completely
- Roughly chop if desired
Making the Nougat
- Create the caramel base:
- Combine honey and sugar in a heavy-bottomed saucepan
- Heat over medium-low, stirring constantly
- Cook until mixture reaches 300°F (150°C) on candy thermometer
- This process takes about 30 minutes – patience is key
- Prepare the egg whites:
- In a clean bowl, beat egg whites with a pinch of salt
- Whip until stiff peaks form
- Peaks should stand straight up when beater is lifted
- Combine the mixtures:
- Reduce heat to low
- Gradually stream hot caramel into egg whites while mixing
- Continue beating until mixture becomes thick and glossy
- This takes approximately 45 minutes
- Add nuts and flavoring:
- Fold in the toasted nuts
- Add lemon zest or vanilla if using
- Mix until nuts are evenly distributed
Setting and Finishing
- Transfer to prepared form:
- Pour nougat mixture into lined form
- Spread evenly with oiled spatula
- Press down firmly with oiled hands
- Cover with parchment paper and foil
- Allow to set:
- Let stand at room temperature for 5-6 hours
- Do not refrigerate
- Nougat should feel firm but slightly yielding
Expert Tips for Perfect Nougat
- Temperature control is crucial:
- Use a candy thermometer for precise results
- Keep heat moderate to avoid burning
- Timing matters:
- Don’t rush the cooking process
- Allow full setting time before cutting
- Weather considerations:
- Avoid making nougat on humid days
- Store in a dry environment
Nutritional Information
Per serving (24 pieces):
- Calories: 185
- Protein: 3g
- Carbohydrates: 28g
- Fat: 8g
- Fiber: 1g
- Sugar: 26g
Storage Instructions
- Store in an airtight container
- Place parchment paper between layers
- Keeps for up to 2 weeks at room temperature
- Do not refrigerate as it affects texture
This nougat recipe creates a professional-quality confection that rivals any store-bought version. The combination of different nuts provides varying textures and flavors, while the honey-based nougat offers the perfect chewy consistency. Whether given as a gift or served at your holiday gathering, this nougat is sure to become a treasured tradition.
