Torrone (Italian Nut and Nougat Confection) Recipe

Preheat the oven to 350°F (175°C). Spread the almonds and hazelnuts on a baking sheet and roast them for 10 minutes, or until golden brown. Remove from the oven and let them cool, then roughly chop them.

In a saucepan, combine the honey and sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved. Continue to cook, without stirring, until the mixture reaches a temperature of 320°F (160°C) on a candy thermometer.

In a separate bowl, beat the egg whites until stiff peaks form. Slowly pour the hot honey mixture into the beaten egg whites, while continuously whisking.

Place the saucepan with the egg white mixture over low heat, and cook for an additional 5 minutes, stirring constantly.

Remove the saucepan from heat, and stir in the chopped almonds, hazelnuts, vanilla extract, and salt.

Line a square baking dish with parchment paper, and pour the torrone mixture into the dish. Smooth the top with a spatula.

Let the torrone cool at room temperature for at least 4 hours, or until set and firm.

Once set, remove the torrone from the baking dish and cut it into small rectangular bars or bite-sized squares.

Dust the torrone pieces with powdered sugar, and store them in an airtight container.