Italian Nougat (Torrone) with Pistachio Recipe

Making Italian nougat, or torrone, for the first time can be a bit chaotic, but in a fun way. Getting the sugar syrup to the right temperature is crucial—too low, and it won’t set properly. If you have a candy thermometer, great, if not, just wing it. I’m saying this because I totally had a moment where I thought my mixture was good, but really it was just… not. The kitchen will get sticky, and probably a little almondy scented. Just embrace the mess because it’s all part of the process.

Sifting the pistachios can get kind of tedious. I usually just toss ’em straight in because who’s got the time? You’ll end up with some that are stuck together, which is fine. Once everything’s mixed and poured into the pan, you’re going to want to cover it with parchment paper, but make sure not to press too hard or it’ll stick. Also, be careful when you cut it—it can be surprisingly tough. You might feel like a pro after you see that beautiful nougat come together. Just keep a little bit of extra patience handy.

Choosing the Right Pistachios

Pistachios are the star of the show in this Italian nougat recipe, so picking the right ones is important. Freshness matters a lot, so go for ones that are vibrant green and have a nice crunch. If you’re at the store, check for any that look a bit dull or have a stale smell. Shelled or unshelled? Totally up to you, but shelled ones save a bit of time. Also, if you can find roasted and salted ones, that can add a nice flavor kick, but unsalted is fine too if you want a more classic nougat. And hey, if you’re feeling adventurous, try to find some that are flavored or even dyed for a pop of color. Just remember, quality pistachios will really elevate your nougat game.

Your Grocery List

• Pistachios
• Honey
• Sugar
• Egg whites
• Vanilla extract
• Almond extract
• Cornstarch
• Powdered sugar
• Salt
• Edible wafer sheets (optional)

Techniques and Tips

Making nougat can be a bit tricky, but just take it slow. The sugar and honey mixture needs to reach the right temperature, so a candy thermometer is super helpful. While it’s boiling, don’t get distracted by your phone or anything else. Stirring is key, but you don’t want to overdo it. Once it’s at the right temp, let it cool a bit before adding the egg whites. Be sure to whip those egg whites until they’re nice and fluffy—this adds that light texture you want. Greasing your pan is a must, too, or you’ll be wrestling with the nougat later. And if you want clean cuts, let it sit overnight before slicing.

Make It Even Better

If you want to jazz up your nougat, think about adding some dried fruit or even chocolate chunks. Dried cranberries or apricots can give a nice chewiness and a pop of color. A sprinkle of sea salt on top can really bring out the flavors, too. For a twist, consider using honey infused with different flavors, like orange blossom or lavender. It’s these little touches that can make your nougat stand out at parties or just when you’re snacking on the couch.

Drink Pairings

Pairing drinks with nougat can be fun. A nice cup of espresso works well, especially if you like that bitter contrast to the sweet nougat. If you want something a bit more refreshing, try a lightly chilled Prosecco. The bubbles and sweetness complement the nougat perfectly. For a non-alcoholic option, a sparkling water with a splash of lemon can be super refreshing and cleanse the palate between bites.

Dessert Pairings

Nougat is great on its own, but it also plays well with other desserts. It goes nicely with a scoop of vanilla ice cream or even gelato if you’re feeling fancy. Crumbling some over a fruit salad can add a nice crunch, too. And if you’re serving a cheese platter, a few pieces of nougat alongside some sharp cheese can be a surprisingly good combo.

How to Store Leftovers

Leftover nougat should be wrapped tightly in wax paper or plastic wrap to keep it fresh. Store it in an airtight container at room temperature. It can last for a couple of weeks, but make sure it stays away from humidity or it might get sticky. If you live in a super humid area, consider keeping it in the fridge, but let it come back to room temp before eating for the best texture.

Prep Time

Getting everything ready takes about 20 minutes, depending on how organized you are.

Cook Time

Cooking the nougat takes around 30 minutes, including the time to get that sugar mixture to the right temperature.

Total Time

In total, you’re looking at about an hour, plus some time for it to set overnight if you want clean cuts.

Servings

This recipe usually makes about 12 servings, but it depends on how big you cut the pieces.

Nutritional Info

Each piece of nougat has roughly 150 calories, but this can vary based on the ingredients you use. It’s a mix of carbs, fats, and a little protein from the nuts and egg whites.

Fun Facts

Nougat has been around for ages, dating back to ancient times. In fact, it’s said that the Romans made a version of it! The word “torrone” actually comes from the Italian word for “tower,” which refers to the nougat’s shape. Also, in some regions of Italy, it’s a traditional treat during the holidays.

Allergen Warnings

This recipe contains nuts, egg whites, and sugar, so be cautious if anyone has allergies. If you’re making this for a group, it’s good to double-check with everyone before serving.

Vegetarian or Vegan Substitutes

For a vegetarian version, just stick to the original recipe. But if you want to go vegan, you can swap the egg whites for aquafaba, which is the liquid from canned chickpeas. It whips up pretty well and gives that light texture similar to egg whites. Just make sure to adjust the sugar since aquafaba is a bit sweeter.