Almond & Pistachio Torrone (Classic Nougat)

A chewy, sliceable Italian-style nougat studded with toasted almonds and pistachios. Great for gifts or a holiday treat.

Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (340 g) honey (mild-flavored)
• 1/3 cup (80 ml) water
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
• 1 1/2 cups (200 g) toasted whole almonds
• 1/2 cup (70 g) toasted shelled pistachios (or extra almonds)
• Wafer paper (optional) or parchment paper to line the pan

Equipment

• Heavy-bottomed saucepan
• Candy thermometer (recommended)
• Stand mixer with whisk or hand mixer
• 8×4-inch (20×10 cm) loaf pan or similar
• Parchment paper or edible wafer paper

Instructions

1. Toast nuts: Preheat oven to 350°F (175°C). Spread almonds and pistachios on a baking sheet and toast 8–10 minutes until fragrant. Cool and set aside.
2. Prepare pan: Line the loaf pan with parchment (or wafer paper). If using wafer paper, line bottom and sides so nougat releases cleanly.
3. Make sugar-honey syrup: In a heavy saucepan combine sugar, honey, and water. Stir over medium heat until sugar dissolves. Attach a candy thermometer and bring to a boil without stirring. Cook until the syrup reaches about 295°F (146°C) — this is a high soft-ball / low hard-ball range appropriate for chewy, sliceable nougat. (If you don’t have a thermometer, cook until a small amount dropped into very cold water forms a firm but slightly pliable ball.)
4. Whip egg whites: While syrup cooks, whisk egg whites with salt in a stand mixer on medium-high until soft peaks form.
5. Combine: With mixer running on medium, slowly pour the hot syrup in a thin stream into the whipped egg whites (be careful — syrup is very hot). Increase speed and whip until mixture is thick, glossy and slightly cooled (about 6–8 minutes). Add vanilla towards the end.
6. Add nuts: Fold in the toasted almonds and pistachios gently but thoroughly so they’re evenly distributed.
7. Set in pan: Quickly transfer the nougat into the prepared pan, pressing evenly with a spatula (wet the spatula slightly to prevent sticking). If desired, press extra nuts on top for decoration. Cover the top with another sheet of parchment or wafer paper and press down firmly. Let cool at room temperature for several hours until firm (or refrigerate briefly to speed up setting).
8. Slice & store: Remove from pan, peel off parchment/wafer paper and slice with a sharp knife (dip knife in hot water between cuts for cleaner slices). Store nougat in an airtight container between layers of parchment at cool room temperature for up to 2 weeks (or refrigerate for longer storage). Avoid very humid conditions to prevent stickiness.

Tips & Variations

• Swap in chopped hazelnuts or pistachios only, or add candied citrus peel for flavor contrast.
• If you prefer a chewier nougat, cook syrup a few degrees lower (290–292°F / 143–144°C).
• For a chocolate-dipped edge, allow slices to set fully, then dip one side in melted dark chocolate and let harden on parchment.
• Work quickly when combining syrup and egg whites — once whipped, the mixture will set faster as it cools.