• 2 to 3 edible wafer papers, see note below
• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ cup (169.5 ml) honey
• 2 cups (400 g) granulated sugar
• ⅛ teaspoon salt
• 3 cups (375 g) whole blanched almonds (see note below), (15 ounces)
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175°C). Lightly spray an 8-inch square baking pan with non-stick cooking spray. Carefully line the bottom and sides of the pan with edible wafer paper, trimming pieces as needed to ensure a snug fit. Set the prepared pan aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Do not whisk yet; simply set this aside.
3. Place the honey in a medium saucepan. Gently pour the granulated sugar and salt into the center of the pan, avoiding stirring. Cook this mixture over medium heat. Continue heating, without stirring, until the honey begins to bubble around the edges of the pan, which should take approximately 5 minutes.
4. Once the honey begins to boil, reduce the heat to medium-low. Continue to cook, gently swirling the pan occasionally, until the sugar has completely dissolved and the mixture develops a rich, dark amber color. Crucially, use a candy thermometer to monitor the temperature until it reaches 320 degrees F (160°C). This stage typically takes between 8 to 12 minutes. Immediately remove the pan from the heat and allow the bubbles to subside for about 30 seconds.
5. While the honey mixture is cooking, when it reaches approximately 270 degrees F (132°C), begin whipping the egg whites and cream of tartar in your stand mixer on medium-low speed. Whip until the mixture becomes foamy, about 1 minute. Increase the mixer speed to medium-high and continue whipping until soft peaks form, typically another 2 to 3 minutes.
6. Once soft peaks are achieved, reduce the mixer speed to low. Very carefully and slowly, pour the hot honey mixture into the whipped egg whites. Try to avoid letting the hot syrup hit the sides of the bowl or the whisk directly. Mix until the hot syrup is fully incorporated. Increase the speed to medium and whip vigorously, scraping down the sides of the bowl twice during this process, until the mixture transforms into a pale, very thick, and stiff nougat. This crucial step usually takes about 10 to 12 minutes.
7. While the candy mixture is whipping, spread the blanched almonds evenly on a rimmed baking sheet. Heat them in the preheated oven for about 5 minutes, or until they are warm and just subtly fragrant. Remove the baking sheet from the oven, keeping the almonds on it to maintain their warmth.
8. With the mixer still on low speed, add the warm almonds and vanilla extract to the thick nougat mixture. Work quickly to incorporate them. Immediately scrape the entire candy mixture evenly into the prepared wafer-lined pan, using a rubber spatula that has been lightly sprayed with non-stick cooking spray to prevent sticking. Cover the top surface of the candy with a single piece of edible wafer paper, trimmed to fit the pan perfectly. Place a piece of parchment paper on top of the wafer paper, then press down very firmly with another 8-inch square baking pan to compact the candy and eliminate any air bubbles. Allow the pan to cool completely to room temperature, which takes about 1 hour. For best results, refrigerate until the torrone is very firm, approximately 2 hours.
9. Once firm, discard the parchment paper. Use a small paring knife to carefully trim any excess edible wafer paper from the edges of the torrone. Invert the candy onto a clean cutting board. Using a sharp, lightly oiled knife (or one dipped in hot water and wiped dry), cut the torrone into individual pieces, roughly 1×2-inches in size. Store the torrone at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment paper to line the container and separate layers to prevent sticking.

Here are links to the specialty items essential for this torrone recipe:

• Edible Wafer Paper (Amazon.com) – This is crucial for achieving the traditional look and preventing sticking.
• Whole Blanched Almonds (Nuts.com) – Blanched almonds provide a smoother texture and a more refined appearance, characteristic of authentic torrone.

Tips for Success:

• Candy Thermometer is Key: Precision with sugar syrup temperatures is vital for the correct torrone texture. Invest in a reliable candy thermometer.
• Working Quickly: Once the almonds and vanilla are added, the nougat stiffens rapidly. Be prepared to scrape it into the pan and press it down without delay.
• Clean Equipment: Ensure your stand mixer bowl and whisk are completely grease-free. Any trace of fat can prevent the egg whites from whipping properly.
• Storage: Torrone can be quite sticky. Storing it with parchment paper between layers prevents pieces from fusing together.
• Cutting: A sharp, heavy knife is best for cutting torrone. Heating the blade under hot water and wiping it dry between cuts can make the process easier and cleaner.

Nutritional values provided are based on one serving.

Calories:
277
kcal
,

Carbohydrates:
39
g
,

Protein:
5
g
,

Fat:
12
g
,

Sodium:
46
mg
,

Potassium:
176
mg
,

Fiber:
2
g
,

Sugar:
34
g
,

Vitamin C:
0.1
mg
,

Calcium:
57
mg
,

Iron:
0.9
mg