Bejewelled festive torrone (Italian nougat)
- Published: 4 Nov 24
- Updated: 7 Nov 24
Torrone (Italian nougat) has a pleasantly yielding bite. It’s essentially a honey meringue mixture filled with nuts and cooked to the point it becomes a chewy sweet. This version includes pistachios, almonds, dried apricots and candied peel to create a bejewelled festive treat for you and your lucky friends.
This is one of those recipes where you feel like you’re waiting for ages (while the syrup gets up to temperature), then suddenly everything is happening at once – so don’t be tempted to walk away. It also requires a good bit of elbow grease. Once the mixture is ready for the nuts and fruit, it’s very stiff and tacky, so be prepared to use a sturdy wooden spoon – and a strong arm!
Discover more fantastic edible gifts.
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Makes About 20 bars -
Hands-on time 45 min, plus cooling. Oven time 20 min
Before you start
Swap in any nuts you prefer instead of almonds and pistachios, or use dried cranberries instead of apricots, if you like.
If these are individually wrapped in baking paper (so they don’t stick together) inside an airtight container, they’ll keep at room temperature for up to a month.
Nutrition
- Calories
- 256kcals
- Fat
- 9.4g (0.9g saturated)
- Protein
- 5g
- Carbohydrates
- 37g (35g sugars)
- Fibre
- 1.8g
- Salt
- 0.1g
delicious. tips
If these are individually wrapped in baking paper (so they don’t stick together) inside an airtight container, they’ll keep at room temperature for up to a month.