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Frankie Celenza

This delightfully sweet nougat and nut extravaganza is a popular holiday treat that's hard to beat.


serving time20 servings


  • 5 ounces raw hazelnuts (skin on)

  • 5 ounces raw almonds

  • 4 ounces raw, de-shelled pistachios

  • 2 egg whites

  • 2 cups plus 2 tablespoons granulated sugar

  • 2 cups honey


  1. Coat a 9 by 5 by 2 1/2-inch loaf pan with cooking spray. Line the pan with parchment paper and lightly spray the parchment. Set aside until ready to use.

  2. Preheat the oven to 350 degrees.

  3. Place the nuts on a small baking sheet and bake for 10 minutes until toasted.

  4. In a very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites and beat to soft peaks. Add 2 tablespoons of sugar and beat until medium peaks form.

  5. In a medium saucepan over medium-low heat, combine 2 cups of sugar and 2 cups of honey. Using a candy thermometer, bring the sugar to 310 degrees without stirring.

  6. Once the honey/sugar mixture has reached 310 degrees, with the stand mixer running, slowly pour the mixture into the egg whites. This should be careful but swift, no more than a minute. Once combined, quickly add the nuts to the mixture, folding them in with a rubber spatula until evenly combined.

  7. Pour the mixture into the prepared loaf pan, place another piece of parchment paper on top and push the candy into all corners of the pan, flattening it.

  8. Place in the fridge or freezer for at least 4 hours. Serve straight from the fridge as the final product melts after about an hour. Will keep for 10 days in the fridge or a month tightly wrapped in the freezer.





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- All right, here's the deal guys. In Italy, around Christmas time, they have this thing called torrone. I know the Spanish have it, I know the Portuguese have it, I'm sure other people have it as well. At the end of the day it's just a nugget and nut extravaganza. And I'd love to make it with you right now. Torrone! It's white, it's hard, it's delicious, and it starts with egg whites, two of 'em. Whip those bad boys up. Medium peaks. Once it starts gettin' a little fluffy you can add two tablespoons of sugar. Now, sugar goes in. It's quite a bit of sugar, and honey. Like to put this right on top. And now this is gonna come up to somewhere between 305 and 310 degrees. If you can get it there slowly, that's ideal, because, we're not only looking for that temperature, we're also looking for the maximum amount of moisture to leave the sugar and the honey, and that is gonna give us a harder torrone. And now we wait. Okay, this is 310 degrees. It is hot. It will ruin your life if you spill it on any part of your body. Don't do it! Now pour slowly. If you do this all at once it would solidify and it wouldn't work, you wouldn't have a liquid. Need to temper it so that we can get the nuts in. Okay! Almonds. Almonds, pistachios and hazelnuts. Ideally these came straight out of the oven so that they are warm and they don't solidify this. Work quickly. So really the number one thing with this recipe is don't burn yourself with the super hot honey slash sugar. Two, have everything ready because it is solidifying as we speak. So, here we have a loaf pan. Could do this on a cookie sheet if you wanted to. I think the height is pretty cool though. Okay. All right, that's in. Now, like to just flatten it out a little bit. So there it is. Let this solidify in either your fridge or freezer. I'm goin' with the fridge. All right, ice cold. Can see the condensation. Listen, this is sticky stuff. Here we go. I'm gonna cut it in half. So that's it. I like to come in and just take chunks off and eat 'em. It's very delicious. Got this nugget, gooey web all around. Intense honey flavor, very nice. The torrone is kind of unstable, so if you leave it out on your counter for many, many hours, although it looks like it's not melting, it will melt slowly. So break off some pieces, rewrap it in parchment paper, stick it in your fridge or freezer. And that way you can have many days of torrone. That's my advice to you. I'm gonna have another piece, 'cuz it was that good.

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