Pistachio Torrone.

pistachio-torrone-italy-baking-italian candy

The postman has just dropped off a parcel. Our sister, Jen and the two of us are squashed in the doorway thanking him, waving him off, while trying to stop ourselves from squealing and jumping up and down on the spot in front of him. It's an incredibly hard feat as the parcel he has just delivered is from Italy. You know we are bursting inside, our joy and excitement bubbling. We push past each other, banging elbows and tripping up over shoes in the hallway, until we reach the dining room. 


We grab a knife from the kitchen drawer and run to Nanna and Grandad in the living room. Finally, our excitement explodes as we shout, 'Nanna, Grandad, LOOK!' They smile at our beaming faces, this scenario having been played out numerous times throughout our twenty-nine years, but it hasn't gotten old. We pull from the box all kinds of Italian treats, from Baci to Pasticceria Pansa cakes to cheese and Torrone and we cheer after everything we unveil. 

We feel very fortunate to have grown up indulging in so many fine Italian products and dishes. As you can see from all our recipe posts, our family's traditions are important to us and we want to keep them alive. However, while yes, Nanna and Grandad whipped up meatballs by the buckets and pasta every day, there were some delicacies we never made with them. Lately, we have felt inspired to learn how to make some of their favourite foods, some that they simply haven't had time to make over the years and other's that can be rather tricky to make at home, in order to surprise them. First up, we have Pistachio Torrone. 

Torrone is a traditional Italian confection, very common during Winter and Christmas time. It is similar to nougat. Like nougat it is soft, fluffy and chewy in texture, though it can also be made hard and crunchy. We have enjoyed both over the years. There are many different flavours these days, it all depends on the nuts you use and the flavourings you add, in addition to what region of Italy you go to. 

What you will need: 

3 large egg whites
1 cup of honey
1/2 cup of confectioners sugar
1/3 cup of cornstarch
3 cups of sugar
2 cups of pistachios
1/2 tbsp of vanilla extract

What to do*: 
  • Combine honey and sugar in a medium saucepan, cook until it starts to bubble, stirring regularly.
  • Attach a candy thermometer to the side of the pan and keep on the heat till it registers 315 degrees Fahrenheit. Then remove from heat. The temperature may rise a few degrees but then will drop. You want it at 300 before using.
  • While your honey and sugar mixture is still cooking. Beat your egg whites in a mixer till stiff peaks form.
  • Add the confectioners sugar to the egg whites till combined.
  • Keep the mixer running slow and pour the honey mixture in to the egg whites. They may double in size, so let stand for a few seconds and they will return to normal. Add vanilla.
  • Beat until mixture thickens and sticks to the beaters. Around 20 minutes.
  • Fold in nuts.
  • Sprinkle cornstarch on a clean surface, then pour your mixture onto it. 
  • We recommend putting some cornstarch on yours hands too, as you will get VERY sticky. Knead the mixture until it's firm. 
  • Stretch the mixture out and roll it to the size of your pan. We didn't have a 9 in flat pan, so just used whichever ones we had in the house. We had a loaf tin and a pie tin, so we just spread our mixture accordingly.
  • Leave the tins on a wire rack to cool and firm completely, for up to 8 hours. 
  • Cut into pieces. 
  • Torrone will keep for up to 2 weeks in an airtight container.
* The recipe we followed is available on Pinterest. We did add some Vanilla because we didn't want the honey to be so strong and we switched up the cutting process leaving it till after the Torrone had fully set, we explain why below.


Now, we will say that this version of Torrone, compared to the one we have had from Italy, is very sweet. The honey flavour is prominent, so one small piece is satisfying. Also, we rushed at first trying to take pictures and it was difficult to cut and extremely sticky; we thought we had done something wrong. We popped one pan in the fridge and it made it even stickier and incredibly hard. However, when we let it rest overnight, it turned out fluffy and softer and easier to cut. If you can find the wafer paper, we definitely suggest using it. We think it would make life a lot easier when cutting, plating and sharing the Torrone.


Though this recipe will take a lot more pratice and experimentation, we are beyond thrilled that we can show our Nanna and Grandad these pictures. We know it means the world to them when we make traditional Italian goodies and want to learn more about their home.

Have you tried this Italian candy before? Do you have a favourite Italian treat?

Buona Giornata!



  1. It looks super good! Thanks for the recipe!


  2. They look so yummy! I am craving for them badly! Thank you for sharing the recipe with us :)


    1. Aww thank you for reading. We hope you get to try it out, it really is delicious! :) xx

  3. Oh my goodness, this looks absolutely gorgeous! x


    1. Aww thank you so much, that means a lot! :) It was really yummy, though we are still experimenting with the textures and flavours! :) Thank you for reading! xx

  4. Omg yaaaas I got so excited to see the ingredients do NOT contain flour so I can actually make these! I need to try it asap!

    Chow Down USA

    1. This makes us happy! Let us know if you do and thank you for reading! xx