Torrone Recipe

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Torrone (literally translated as “big tower”) is a sweet nougat or confection and is usually comprised of honey, vanilla (at times orange), sugar, egg white, and toasted almonds or other nuts.  Torrone is made throughout Europe, but the regions of Cremona (in northern Italy) and Bagnara Calabra in Calabria are well known for the product, especially hard torrone. The candies Toblerone and Mars are based on torrone.  My personal favorite is the torrone di Sicilia morbido (or soft torrone from Sicily).

Torrone is especially nice during the Christmas holiday, here’s a recipe for soft torrone or torrone morbido

Torrone Recipe
 
Torrone Recipe
Cook:
Recipe type: Dessert
Ingredients
  • Prepare a simple syrup using the water and sugar. Next, melt the honey and bring it to 120° C. Thereafter, place the egg whites in your stand mixer bowl (make sure your bowl is warm) and whip at a moderate speed. Next, begin to slowly add the simple syrup, followed by the honey, and finally the nuts (which you'll want to crush before adding).
  • Whip for approximately 5 minutes. Replace the whisk in your stand mixer with the dough needle and smooth the the mixture for two to four minutes.
  • Remove the mixture from the stand mixer and spread it out on a baking sheet, flattening it out and using a rolling pin to get to the desired thickness.(a little over an inch). Cut the torrone into desired bars. Torrone stores very well and makes great Christmas gifts. As with any Italian recipe, use the best ingredients to make torrone and you'll have a dessert that is beyond it's ingredients in terms of flavor and experience.
Process
  1. Honey, 2.5 cups
  2. Water, 1.2 cups
  3. Sugar, 4.2 cups
  4. Egg whites, .6 cups
  5. Hazel nuts, shelled 1200 gr
  6. Pistachios, shelled 300 gr

 

 

Note: recipe adapted from ITchefsGVCI recipe and some measurements in grams.

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Comments

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11 Comments

  1. I love torrone!! Thanks for sharing the recipe; I am definitely going to make some!

  2. mmmm…I have always wanted to know how to make this!! Especially love the morbide Siciliani too! We seem to have a lot in common! Will try this next Christmas! THANK YOU!

  3. Oh! I cannot wait to make this! Thx for sharing! 🙂

  4. I followed your recipe and instructions. The batch ended up runny and unusable, I checked a few other recipes and noticed some information was left out that could have been helpful.

  5. Some etymologists believe that the word torrone (and variants toron, torrone, turron, turrone, etc) come from the latin word torrere meaning charring/roasting/toasting…caramelized sugar, perhaps?

  6. Correction to recipe:

    sugar/water syrup at 140°C is trickled into soft peak egg whites while beating
    honey at 120°C is then likewise added to mixture

    See:
    http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=329&Itemid=707

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