Torrone Morbido: The Soft Italian Nougat Recipe

A soft nougat made of sugar, honey, egg whites and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays. Its texture can vary from duro — crunchy and hard — to morbido — soft and chewy. Sometimes it is covered in chocolate or flavored with spices.

The origins of torrone are uncertain, but many believe this dolce was enjoyed in Italy as early as Ancient Roman times, when honey and nuts were often served as dessert. The first documentation of torrone in Italy comes from the city of Cremona in 1441, where it was served during a royal wedding ceremony. Today torrone is eaten on special occasions, especially at Christmas, when it is sold throughout Italy's holiday markets and confectioneries.

Ingredients

• 500 grams raw almonds (or pistachios, hazelnuts, etc.)
• 500 grams sugar
• 50 grams light corn syrup
• 100 milliliters water
• 450 grams desired honey
• 3 egg whites
• confectionary rice paper

How to make Torrone Morbido

1. Preheat the oven to 350°F. Spread the almonds or other nuts in a single layer on a sheet pan and toast them slightly in the oven. Remove and let cool.
2. Butter the sides of an 8-by-12-inch baking tray and line the bottom with the confectionary rice paper. Put the sugar, corn syrup and water in a saucepan over medium heat and stir, brushing down the sides with a wet pastry brush, until everything is dissolved. Increase the heat and bring to a boil, cooking the mixture until it reaches 300°F on a candy thermometer. At the same time, in a separate saucepan, heat the honey until it reaches 250°F.
3. In a stand mixer, beat the egg whites to soft peaks. When the sugar and honey reach the right temperatures, gradually pour the hot honey into the egg whites with the mixer still running. Repeat with the hot sugar syrup. Continue to beat on high speed for an additional 5 minutes, then fold in the roasted almonds.
4. Pour the hot mixture into the prepared tray and spread it into the corners (it may be somewhat stiff at this point). To smooth the top, cover the mixture with parchment paper and use a rolling pin. Top the torrone with another sheet of rice paper or with chocolate, if desired. Let it set overnight at room temperature and cut it into pieces the following day.