Soft Italian nougat—known as Torrone Morbido—is one of the most loved Christmas sweets in Italy. Made with honey, sugar, egg whites and toasted nuts, this melt-in-your-mouth treat is surprisingly easy to prepare at home with just a few ingredients.
In this guide, you’ll learn how to make soft white nougat with a reliable, traditional method perfect for holiday baking, gift giving and festive dessert trays.
This recipe produces a tender, chewy, beautifully white nougat that stays soft for weeks.
Sponsored by CANNELLA AMORE E FANTASIA
Ingredients
300 g (2 cups) toasted almonds (or pistachios/hazelnuts)
250 g (¾ cup) honey
200 g (1 cup) sugar
1 egg white
1 tsp vanilla extract or seeds from ½ vanilla bean
Edible wafer paper (optional but recommended)
Tools
Candy thermometer
Stand mixer or electric whisk
Two medium saucepans
Wooden spoon
Rectangular baking pan (20×15 cm)
Baking paper or wafer paper
Silicone spatula
Steps
1. Prepare the pan
Line the baking pan with wafer paper or baking paper. Set aside.
2. Heat the honey
Place the honey in a small saucepan and heat it gently to 120°C (248°F).
3. Prepare the sugar syrup
In a separate saucepan, heat sugar with 2 tablespoons of water until it reaches 145°C (293°F).
4. Whip the egg white
Beat the egg white until stiff peaks form.
With the mixer running, slowly pour in the hot honey.
5. Add the sugar syrup
Once the honey is incorporated, pour in the hot sugar syrup in a thin stream while whisking.
Continue whisking until the mixture becomes thick, glossy and white (about 5 minutes).
6. Add nuts and vanilla
Fold in the toasted nuts and vanilla using a silicone spatula.
7. Spread into the pan
Transfer the nougat into the prepared pan and flatten the surface.
Cover with another sheet of wafer paper.
8. Let it set
Allow the nougat to cool and set for 3–4 hours, then slice with a sharp, lightly oiled knife.
🎁 Perfect for Christmas Gifts
Wrap the nougat pieces in parchment paper or place them in gift boxes for a beautiful homemade holiday present.
Varied doses for servings