This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
40
Yield:
80 (1-inch) square pieces
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.

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  • Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.

  • Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.

  • Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.

  • Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.

  • Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.

  • Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.

  • Cut torrone into 1-inch squares using a sharp serrated knife.

Cook's Note:

If you don't use the wafer paper (also called edible rice paper), you can just spray the plastic wrap with vegetable oil. Some people use cornstarch, but I'm not a fan.

Nutrition Facts

137 calories; protein 3.1g 6% DV; carbohydrates 18.2g 6% DV; fat 6.8g 11% DV; cholesterol 0mg; sodium 20.3mg 1% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2016
Very traditional ingredients. Love this Chef John. My husband and his friend have this as their snack for lunch at least 3 times a week, thanks to your wonderful recipe. (and my cooking, lol) His friend even asked for the recipe. Read More
(12)

Most helpful critical review

Rating: 2 stars
01/05/2019
I made this recipe exactly as described. I watched the video several times before starting and had all my ingredients ready. my nuts were toasted and kept in a warm oven. I stirred the entire time as directed. when I added my soft peak egg whites, I continued to cook and although my mixture got thicker, it never turned white. it just stayed a milky honey color. I did do the water test and removed it after the specified time anyway- added nuts and poured it into the pan with the wafer paper. when cool, my torrone was ROCK hard. of course if you broke it into little bits- the taste was good, but it was really difficult to eat. you could break your teeth, it was so hard. so, this recipe was a disappointing fail for me. the end result was definitely NOT traditional torrone. I think it would be wise for chef john to rewrite the recipe with temperatures using a candy thermometer, so more people could experience success. (and he also never specified in the recipe, or the video, when to add the extra tablespoons of sugar listed in the ingredients list. in reading other torrone recipes, it’s added after the eggs reach soft peak.). Read More
(8)
26 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
04/07/2016
Very traditional ingredients. Love this Chef John. My husband and his friend have this as their snack for lunch at least 3 times a week, thanks to your wonderful recipe. (and my cooking, lol) His friend even asked for the recipe. Read More
(12)
Rating: 2 stars
01/05/2019
I made this recipe exactly as described. I watched the video several times before starting and had all my ingredients ready. my nuts were toasted and kept in a warm oven. I stirred the entire time as directed. when I added my soft peak egg whites, I continued to cook and although my mixture got thicker, it never turned white. it just stayed a milky honey color. I did do the water test and removed it after the specified time anyway- added nuts and poured it into the pan with the wafer paper. when cool, my torrone was ROCK hard. of course if you broke it into little bits- the taste was good, but it was really difficult to eat. you could break your teeth, it was so hard. so, this recipe was a disappointing fail for me. the end result was definitely NOT traditional torrone. I think it would be wise for chef john to rewrite the recipe with temperatures using a candy thermometer, so more people could experience success. (and he also never specified in the recipe, or the video, when to add the extra tablespoons of sugar listed in the ingredients list. in reading other torrone recipes, it’s added after the eggs reach soft peak.). Read More
(8)
Rating: 5 stars
12/08/2016
I have never attempted a recipe that needed to be cooked to a certain stage and I failed with 'soft clay' stage. Rather than despair or serve this as a thick uncuttable but unpourable dessert in a bowl I was able to drop globs of it into melted chocolate and it became even more amazing in taste. At least to the chocolate lover in me. I am not posting pics as they are certainly not professional done but they taste wonderful! Read More
(4)
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Rating: 5 stars
12/16/2016
Absolutely an outstanding recipe! The video was great to watch and helped me a lot. Came out looking like I knew what I was doing and even better tasted that way too! Read More
(3)
Rating: 5 stars
01/03/2018
This is a better recipe that I ve seen online. But mine didn t come out white! It s a caramel color..still tastes great but I didn t get that traditional torrone white color Read More
(3)
Rating: 1 stars
01/10/2019
The recipe is NOT good, it didnt came out white, it was sticky, too hard and way too sweet. I wouldn’t recommend it to anyone! Read More
(3)
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Rating: 5 stars
12/10/2016
I recently bought some of this in Paris and it was so awesome I had to find a recipe. This is a great recipe and I added even more almonds and pistachios. It did not take me quite as long during the second cooking but it is a lot of stirring but well worth it. I found that this wafer paper is not readily available in my town and I used Wilton sugar paper DONT it's aweful! Read More
(2)
Rating: 5 stars
02/28/2020
OK, I made this and it came out exactly as promised. However, and this is important: I watched the video numerous times, then I read every comment, and from that I was able to avoid mistakes. Biggest secret, which I learned in the comments: you MUST use a heavy-bottomed pan. I used my soup pot, which has that heavy bottom. This was crucial. And accept the fact that this takes a while, and stir, stir, stir. The only result that was different than John's was that, once I had added the egg whites, it reached the point of doneness in about half the time it took his. However, the ribbon test and water test both said I was there, I trusted that and added my warm nuts. For storage, I came up with the idea that worked best. I cut pieces of wax paper into smaller squares and wrapped each piece individually. Took a few minutes, but then I was able to put them all in a large tupperware container (a zip lock bag would also work here) and they stayed fresh and perfect for the entire week it took for us to eat them all. Plus, I could put a handful of them out with the other Christmas cookies, and they looked kinda neat wrapped in wax paper. Read More
(2)
Rating: 1 stars
12/19/2018
I give this a ZERO! Tried the recipe TWICE, exactly as written with times and stirring. Wasted a lot of ingredients a a lot of time for two complete failures. Would never try this recipe again Read More
(2)
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