Description
This Homemade Torrone (Italian Nougat) is a chewy, nutty, and slightly sweet treat that’s perfect for holiday celebrations and Easter desserts. Made with toasted almonds, dried cranberries, and white chocolate chips, this classic Italian candy has the perfect balance of crunch and sweetness. Whether you’re looking for Easter baking ideas or a traditional holiday treat, this almond nougat is a must-try!
Ingredients
Units
Scale
- 2 cups sugar
- 1 cup honey
- 2 egg whites
- 1 cup toasted almonds
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- Prepare the syrup: In a saucepan over medium heat, combine sugar and honey and stir until smooth and fully dissolved.
- Whip egg whites: In a separate bowl, beat egg whites until soft peaks form.
- Incorporate the syrup: Slowly pour the hot sugar-honey syrup into the egg whites while continuously beating. Keep mixing until the mixture thickens and becomes glossy.
- Fold in mix-ins: Gently fold in toasted almonds, dried cranberries, and white chocolate chips.
- Set the nougat: Pour the mixture into a parchment-lined pan, spreading it evenly and smoothing the top.
- Let it set: Allow the torrone to cool and set for at least 2 hours at room temperature.
- Slice and serve: Once firm, cut into squares or bars and enjoy!
Notes
- Swap almonds for hazelnuts or pistachios for a different twist.
- For a firmer nougat, refrigerate for an extra hour before slicing.
- Wrap pieces individually for homemade holiday gifts!
- Store in an airtight container at room temperature for up to 2 weeks.
