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A plate of homemade pistachio nougat stacked neatly, showcasing its creamy texture and nutty pieces, perfect for festive desserts or as an Italian sweet treat, ideal for holiday celebrations and candy-making at home.

Italian Nougat (Torrone) with Pistachio

This sweet treat is chewy and nutty, perfect for sharing or keeping all to yourself.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Italian
Servings 12 pieces
Calories 150 kcal

Equipment

  • Saucepan
  • Candy Thermometer
  • Mixing bowl
  • Parchment paper

Ingredients
  

  • 2 cups granulated sugar Make sure it's not packed.
  • 1 cup honey Use a nice, thick honey for best flavor.
  • 1 cup water
  • 3 large egg whites Room temperature works better.
  • 1 cup pistachios Chopped, but not too small.
  • 1 tsp vanilla extract Or almond extract if you're feeling fancy.
  • 1 pinch salt

Instructions
 

  • In a saucepan, combine sugar, honey, and water, then bring to a boil over medium heat.
  • Use a candy thermometer and cook until it reaches 250°F.
  • Meanwhile, beat egg whites in a bowl until soft peaks form.
  • Once the syrup is ready, slowly pour it into the egg whites while mixing.
  • Add pistachios, vanilla, and salt, then stir until combined.
  • Spread the mixture onto parchment paper and let it cool completely.

Notes

Store in an airtight container. It can get a bit sticky, so keep it cool.
Keyword nougat, pistachio, torrone