Recipe By Chef John
Published Feb 26th
Torrone (Italian Nut and Nougat Confection)
Prep 15m Cook 1h 15m Additional 1h Ready In 2h 30m
Servings 80 (1-inch) square pieces Calories 137.3

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 Ingredients

  • 2 (8x10-inch) sheets wafer paper
  • 1 ⅓ cups honey
  • 1 cup white sugar
  • 3 tablespoons white sugar
  • 2 large egg whites, at room temperature
  • 1 pinch salt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 cups roasted almonds
  • 1 cup roasted pistachios

Cooking Directions

  1. 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. 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. 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. 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. 5 Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
  6. 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. 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. 8 Cut torrone into 1-inch squares using a sharp serrated knife.

Nutrition Facts

  • Calories 137.3
  • Carbohydrate 18.2 g
  • Fat 6.8 g
  • Fiber 1.6 g
  • Protein 3.1 g
  • Saturated Fat 0.6 g
  • Sodium 20.3 mg
  • Sugar 16 g

Chef's Notes

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.


  1. 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, - Read more ...
  2. 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!
  3. 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 - Read more ...
  4. 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
  5. 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
  6. 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!
  7. 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. - Read more ...
  8. 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 - Read more ...
  9. 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.