Honey Nougat: Torrone, Turrón and How to Make It at Home
Honey nougat is one of the oldest confections in the Mediterranean world. Italian torrone, Spanish turrón, French nougat de Montélimar and Persian gaz all share the same idea: heated honey syrup whipped into egg whites and folded with toasted nuts. The result is a white, chewy or crisp candy that tastes of honey and almonds. This article covers the history of honey nougat, the main styles, how it works, a home recipe with temperatures, tips for success and storage. For another honey confection, see honey halva.
For general education only, not medical advice. Our honey is a food and is not intended to diagnose, treat, cure or prevent any disease.
A short history
Sweets of honey, egg whites and nuts appear in medieval Arab and Persian cookery and spread around the Mediterranean. In Spain, turrón from Jijona and Alicante has been made for centuries, and in Italy, torrone from Cremona is linked with weddings and Christmas. The French town of Montélimar became famous for nougat made with lavender honey and almonds after almond trees were planted in Provence. Today, honey nougat remains a holiday tradition across Europe and the Middle East.
Styles of honey nougat
The main families differ in texture and nuts:
| Style | Origin | Texture | Typical nuts |
|---|---|---|---|
| Torrone | Italy | Soft or hard | Almonds, hazelnuts |
| Turrón de Alicante | Spain | Hard and crunchy | Whole almonds |
| Turrón de Jijona | Spain | Soft, ground | Ground almonds |
| Nougat de Montélimar | France | Soft and chewy | Almonds, pistachios |
| Gaz | Iran | Soft | Pistachios, rosewater |
How nougat works
Whipped egg whites trap air, and heated honey syrup cooks and stabilizes the foam as it is beaten in. As the mixture cools, the sugar sets around the air bubbles. The final temperature of the syrup controls texture: cooked to the hard ball stage it is soft and chewy, and cooked higher toward hard crack it becomes firm and crunchy. The Exploratorium explains these stages.
Ingredients
A home batch uses about one cup of honey, one cup of sugar, a quarter cup of water, two egg whites at room temperature, a pinch of salt, two to three cups of toasted nuts and edible wafer paper or a well-oiled pan. Many recipes use only honey for flavor but add sugar to help the nougat set firmly.
- 1 cup honey
- 1 cup sugar and 1/4 cup water
- 2 egg whites, room temperature
- 2 to 3 cups toasted nuts
- Wafer paper or oiled parchment
Making honey nougat step by step
Toast the nuts and keep them warm in a low oven. Heat the honey in one pan to about 250°F. Cook the sugar and water in another pan toward 300°F. Meanwhile, whip the egg whites with salt to stiff peaks in a stand mixer. Stream the heated honey into the whites with the mixer running, then the sugar syrup. Beat 5 to 10 minutes until thick and glossy. Fold in warm nuts, spread between wafer paper, press flat and cool overnight before cutting.
Tips for success
Use a stand mixer, since nougat becomes very thick. Warm nuts fold in more easily than cold ones. Oil your spatula and knife to handle the sticky mass. Work on a dry day; humidity keeps nougat soft and tacky. A reliable candy thermometer is essential.
Soft vs hard nougat
For soft, chewy nougat like Montélimar, stop the syrup at around 250 to 260°F. For crunchy nougat like turrón de Alicante, cook the syrup to around 300°F and beat longer. Experiment with small batches to find your favorite texture.
Flavor variations
Add orange or lemon zest, vanilla, rosewater or orange blossom water. Fold in dried cherries, cranberries or candied orange peel with the nuts. Dip cut pieces halfway in dark chocolate; our article on honey and dark chocolate has tempering tips.
Allergen notes
Honey nougat contains eggs and tree nuts, and some versions include peanuts, which are among the major food allergens listed by the FDA. Label homemade nougat gifts clearly.
Storage
Wrap pieces individually in wax paper or cellophane and store airtight at cool room temperature for two to four weeks. Avoid the fridge, where moisture can make nougat sticky. Hard nougat keeps longer than soft.
Serving honey nougat
Serve thin slices with espresso, on a holiday cookie tray or with a cheese board. In Italy and Spain, a slab of torrone or turrón is a Christmas table centerpiece.
Which honey for nougat
Traditional nougat uses light, floral honey so the almonds shine. Raw Orange Blossom Honey, from Florida, gives a delicate citrus-blossom note. Raw Clover Honey, harvested in New York State, is mild and classic. For a bolder, darker nougat, try Raw Wildflower Honey.
The takeaway on honey nougat
Honey nougat is a centuries-old treat of honey syrup, whipped egg whites and toasted nuts. Control the syrup temperature for soft or hard texture, work quickly, and store it airtight.
Honey for holiday candy making
Make your nougat with Raw Orange Blossom Honey or Raw Clover Honey. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.
Sources
Outside health sources we used for this article. They open in a new tab.
- Science of Cooking: Sugar Stages · Exploratorium
- Food Allergies: What You Need to Know · U.S. Food and Drug Administration
- Honey: nutrient profile · USDA FoodData Central
Frequently asked questions
- What is honey nougat?
- A candy of honey syrup whipped into egg whites with toasted nuts.
- What is the difference between torrone and turrón?
- Torrone is Italian and turrón is Spanish; both are honey and nut nougats.
- What temperature for soft nougat?
- About 250 to 260°F for the honey syrup.
- How do I make crunchy nougat?
- Cook the syrup toward 300°F and beat longer.
- What is wafer paper?
- An edible sheet that keeps nougat from sticking.
- How long does honey nougat keep?
- Two to four weeks wrapped airtight at cool room temperature.
- Which honey is best for nougat?
- Light, floral honey like orange blossom or clover.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice, and these statements have not been evaluated by the Food and Drug Administration. Talk to your doctor about any health concern. Never give honey of any kind to a baby under 12 months old.
