Torrone is a traditional Italian nougat made from sugar, honey, egg whites, and nuts. It is commonly enjoyed during the Christmas season and is known for its chewy texture and sweet flavor. Torrone can include a variety of nuts such as almonds and pistachios, and it often has a light, airy quality due to the beaten egg whites. It’s typically cut into bite-sized pieces and enjoyed as a festive treat.

How to Make Torrone

Ingredients:

• 2 cups (250g) granulated sugar
• 1 cup (240ml) honey
• 2 large egg whites
• 1/4 teaspoon salt
• 1 cup (140g) almonds, toasted and chopped (or whole)
• 1 cup (140g) pistachios, toasted and chopped (optional)
• 1 teaspoon vanilla extract
• 1/2 cup (60g) powdered sugar (for dusting)
• Edible rice paper or parchment paper (optional, for lining)

Instructions:

1. Prepare the Pan:

   • Line an 8-inch square baking dish or a similar-sized mold with parchment paper or edible rice paper.

2. Cook the Sugar Mixture:

   • In a medium saucepan, combine the granulated sugar and honey. Cook over medium heat, stirring constantly, until the sugar dissolves.
   • Bring the mixture to a boil and let it cook until it reaches 250°F (120°C) on a candy thermometer. This is known as the “soft ball” stage.

3. Beat the Egg Whites:

   • While the sugar mixture is cooking, place the egg whites and salt in a clean, dry mixing bowl.
   • Beat the egg whites with an electric mixer on medium speed until soft peaks form. Continue beating until stiff peaks form.

4. Combine Ingredients:

   • Once the sugar mixture has reached 250°F (120°C), carefully pour it into the beaten egg whites while mixing on low speed.
   • Increase the mixer speed to high and continue to beat until the mixture thickens and becomes glossy, about 5 minutes.

5. Fold in Nuts and Vanilla:

   • Gently fold the toasted almonds and pistachios (if using) into the mixture.
   • Add the vanilla extract and mix until evenly distributed.

6. Pour and Set:

   • Pour the torrone mixture into the prepared pan and spread it evenly.
   • Let it cool and set at room temperature for at least 4 hours, or until firm. If using parchment paper, you can lift the torrone out of the pan after it has set and cut it into pieces.

7. Cut and Store:

   • Once set, cut the torrone into squares or bars.
   • Dust with powdered sugar to prevent sticking and store in an airtight container.

Nutritional Information (per piece, based on 24 pieces)

• Calories: ~150-200 kcal
• Proteins: ~3-4 grams
• Carbohydrates: ~20-25 grams
• Fiber: ~1-2 grams

These values are approximate and can vary depending on the exact ingredients and portion sizes used. Torrone is a rich, sweet confection that adds a festive touch to holiday celebrations.