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Torrone (Italian Nut and Nougat Confection)

Chef John

"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."
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2 h 30 m servings 137 cals
Original recipe yields 40 servings (80 (1-inch) square pieces)

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
  6. 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.
  7. 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.
  8. 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

Per Serving: 137 calories; 6.8 g fat; 18.2 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 20 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 10
  1. 10 Ratings

Most helpful positive review

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) Hi...

Most helpful critical review

It didnt say when to add the three tablespoons white sugar. And it takes a lot of whisking the eggs to finally get to the point of shaving cream. Also the average grocery store doesn't have waf...

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Most positive
Least positive

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) Hi...

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!

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 ...

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

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...

I followed your method with this ingredients :- 400gm liquid glucose 250 gm castor sugar 2 egg white 1/2 cup nuts 1/2 tsp lemon zest 1/4 tsp vanilla essence pinch of salt The nougat become har...

Very good, as good as our family recipe but for one ingredient not commonly found in America. Good job!

It was perfect and delicious! Will become a favorite recipe!

Has anyone tried the recipe without the wafer paper? While it seems to make the cutting easier I’m not fond of the paper feel in my mouth but I am hesitant to work so very hard and long making ...