Step 1: Prepare the Ingredients

Before you begin, gather all your ingredients and prepare your workspace. Line a baking sheet with parchment paper and set it aside. If you’re using wafer sheets, place them on the baking sheet as well.

Step 2: Toast the Nuts

In a dry pan, toast the almonds (or mixed nuts) over medium heat until golden brown. This enhances their flavor. Once toasted, set them aside to cool.

Step 3: Prepare the Syrup

In a large saucepan, combine the honey, sugar, and corn syrup. Heat over medium-low heat, stirring until the sugar dissolves completely. Attach your candy thermometer to the side of the pan. Allow the mixture to cook without stirring until it reaches 250°F (121°C), which is the soft-ball stage for candy.

Step 4: Beat the Egg Whites

While the syrup cooks, use an electric mixer or hand whisk to beat the egg whites with a pinch of salt until they form stiff peaks. This process will give the Torrone its airy, chewy texture.

Step 5: Combine the Syrup and Egg Whites

Once the syrup reaches the desired temperature, carefully pour it into the beaten egg whites in a slow, steady stream. Continue to beat the mixture on medium speed until it thickens and becomes glossy. Stir in the vanilla extract and toasted nuts.

Step 6: Mold the Torrone

Quickly pour the mixture onto the prepared baking sheet, spreading it out into a smooth, even layer. Let it cool at room temperature until it becomes firm.

Step 7: Cut into Pieces

Once the Torrone is cool and firm, use a sharp knife to cut it into small pieces. If you used wafer sheets, remove them gently before slicing.