Discover the Art of Making Authentic Chewy Italian Nougat (VIDEO)

Follow this step-by-step guide to make authentic, chewy Italian nougat with honey, egg whites, and nuts. Master the art of this sweet holiday confection.

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This tutorial will guide you through creating a soft, white nougat that captures the essence of Christmas in Italy. You’ll combine almonds, hazelnuts, pistachios, honey, and lemon to craft a sweet and chewy treat that will transport to the festive streets of Italian cities. By following this traditional recipe, you’ll not only indulge in the authentic flavors of Italy but also create cherished holiday memories. So roll up your sleeves and prepare to impress your family and friends with this irresistible homemade confection.

Discover the Delightful World of Traditional Italian Nougat

Immerse yourself in the rich traditions of Italian confectionery with chewy nougat, known as “Torrone” in Italy. This beloved treat has graced Italian tables for centuries, especially during Christmas festivities. You’ll find that making traditional Italian white nougat at home allows you to experience the authentic flavors and textures that have made this sweet so enduringly popular.

To create this delectable confection, you’ll need to master the art of combining nuts, honey, and egg whites. The almond nougat recipe you’ll follow produces a soft, chewy texture that’s irresistible. As you work through the white nougat recipe, pay close attention to temperature control — it’s crucial for achieving the perfect consistency.

Ready to create your own traditional Torrone recipe? Follow this tutorial to make delicious Italian white nougat right in your kitchen.

For this recipe, we have a Video Tutorial:

The Ingredients of Authentic Torrone

180 g whole blanched almonds (1¼ cups)
80 g whole blanched hazelnuts (½ cup plus 1 tbsp)
40 g unsalted pistachios, no shell (⅓ cup)
210 g granulated sugar (1 cup)
65 g water (¼ cup)
Grated zest of 1 lemon, organic and washed
200 g acacia honey (½ cup plus 1 tbsp)
70 g egg whites, at room temperature (2½ oz)
Edible rectangle wafer paper

The Key Components of Traditional Italian White Nougat

To create the perfect chewy nougat, you’ll need to understand the crucial ingredients that give authentic Torrone its distinctive texture and flavor. Start with a blend of nuts — almonds, hazelnuts, and pistachios form the backbone of this traditional Italian white nougat. These provide a satisfying crunch and rich, nutty taste that contrasts beautifully with the sweet, chewy base.

Achieving the Perfect Consistency

The secret to the ideal texture in your almond nougat recipe lies in the careful combination of sugar, honey, and egg whites. As you heat and whip these ingredients, they transform into a light, airy mixture that sets into a soft, pliable confection. The addition of lemon zest brings a subtle citrus note, enhancing the overall flavor profile of your white nougat recipe.

The Tools You Will Need

Step-by-Step Guide to Making Chewy Almond Nougat at Home

Creating authentic Torrone requires patience and precision. You’ll need to carefully monitor temperatures and timing to achieve the perfect consistency. The process of slowly adding hot sugar and honey syrups to whipped egg whites creates a stable emulsion that, when combined with toasted nuts, results in the signature chewy texture of traditional Torrone. By following this method, you’ll craft a homemade nougat that rivals any you’d find in an Italian Pastry shop.

Toast the Nuts

Preheat the oven to 100 °C (212 °F). Place almonds, hazelnuts and pistachios on a baking sheet lined with parchment paper. Heat for 10 minutes to warm but not toast the dried fruit (1). This step enhances their flavor without over-toasting.

Create the Sugar Syrup

In a saucepan, add the honey and place it on the stove with it off, being ready to heat it up to bring the temperature to 130 °C (266 °F). In another saucepan, combine 200 g sugar, water and grated lemon zest. Heat over medium heat. The sugar mixture must reach 145 °C (293 °F) (2). Check the temperature periodically, when it hits 110 °C (230 °F), also heat the honey to medium-low (3). You’ll need to monitor both carefully with a cooking thermometer.

No thermometer? Read this guide on how to check the temperature without a cooking thermometer!

Whip the Egg Whites

As your syrups heat, whip egg whites with 10g sugar until foamy. Continue whipping as both syrups heat on the stove. Once the honey reaches temperature, slowly add it to the egg whites (4). Do the same with the hot sugar mixture. Keep whipping with an electric mixer, until the mixture is white and dry.

Combine and Cook

Fold in your toasted nuts (5), then transfer the mixture to a pot. Heat gently for a few minutes, stirring constantly with a spoon (6). This final cooking step is crucial for achieving that perfect chewy almond nougat texture. Remove from heat and stir until cooled and white.

Shaping Your Italian White Nougat

To shape your traditional Torrone recipe, you’ll need a rectangular mold. Line the mold with edible wafer paper. Pour your warm, soft nougat mixture into the mold, ensuring an even distribution. Use a moistened spatula to smooth the top surface, creating a uniform thickness. This technique prevents air pockets and ensures your chewy nougat has a consistent texture throughout. Top with another wafer and press firmly (7).

Cooling and Setting the Almond Nougat

Allow your white nougat to cool completely at room temperature. This process can take several hours, so patience is key. The cooling period is crucial for achieving that perfect chewy consistency that’s characteristic of authentic Italian nougat. Resist the temptation to refrigerate, as this can affect the texture.

Cutting Perfect Nougat Bars

Once cooled, carefully remove the nougat block from the mold. Using a sharp, non-serrated knife, cut your nougat into bars. For clean cuts, warm your knife blade in hot water and wipe it dry between each slice. This prevents the sticky nougat from adhering to the blade, ensuring smooth, professional-looking edges on your homemade white nougat bars.

Congratulations — you’ve mastered the art of homemade white nougat!

Remember, practice makes perfect when crafting this traditional Italian treat. With time, you’ll master the art of shaping and cutting, creating beautiful nougat bars worthy of any festive celebration.

How to Store Italian Nougat

To keep your homemade chewy nougat fresh and delicious, you’ll need to store it correctly. Start by wrapping each piece of Italian white nougat individually in wax paper or parchment paper. This prevents the pieces from sticking together and maintains their texture. For an extra layer of protection, place the wrapped nougat in an airtight container or resealable plastic bag.

Store your traditional Torrone recipe in a cool, dry place away from direct sunlight and heat sources. Avoid storing nougat in the refrigerator, as the moisture can affect its texture. If you live in a particularly humid climate, consider using a food-grade desiccant packet in the storage container to absorb excess moisture.

When stored properly, your almond nougat recipe can last for several weeks at room temperature. For longer storage, you can freeze the white nougat recipe for up to three months. To freeze, wrap each piece tightly in plastic wrap, then place in a freezer-safe container. When ready to enjoy, thaw the nougat at room temperature for a few hours before unwrapping to prevent condensation from forming on the surface.