• 2 ½ cups granulated sugar
  • ¾ cup plus 2 tablespoons light corn syrup
  • ½ cup plus 1 tablespoon water
  • 1 ¾ cups honey
  • 2 large egg whites, room temperature
  • 2 cups salted almonds, toasted
  • 1 cup pistachios, toasted
  • 2/3 cup hazelnuts, toasted


  • Spray a 15 ½ by 10 inch sheet pan with nonstick cooking spray, line the bottom and sides with parchment paper, spray the parchment paper with nonstick cooking spray, and set aside.
  • In a medium heavy saucepan, combine sugar, corn syrup, and water. Place over medium heat and stir until mixture is blended. Stop stirring and wipe down any crystals that may have formed on the sides of the pan with a pastry brush dipped in water. Increase heat to high and cook sugar syrup until a candy thermometer registers 330 degrees Fahrenheit.
  • While sugar syrup comes to temperature, place honey in a small saucepan and heat to a simmer.
  • In the bowl of an electric mixer, using the whip attachment, beat egg whites until they have reached soft peaks.
  • Increase the speed of the mixer to high, and when the egg whites reach firm peaks, slowly start adding the hot honey, pouring it down the sides of the bowl and not directly onto the whip.
  • When the sugar syrup reaches temperature, slowly add it to the honey egg white mixture (maintaining the mixer’s high speed), again pouring down the sides of the bowl and not on the whip. Mixture will expand and foam.
  • Carefully remove the whip attachment and using a rubber spatula, gently but quickly fold in the nuts.
  • Carefully pour the hot mixture into the sheet pan. Spread evenly using an offset spatula that has been sprayed with nonstick cooking spray.
  • Allow the torrone to sit at room temperature for 24 hours.
  • Cut into small cubes using a knife that has been sprayed with nonstick cooking spray. Squares can be wrapped individually or rolled in confectioner’s sugar. Store the squares in an airtight container with layers separated by waxed paper.


Makes between 80 and 100 small squares