Pistachio Honey Torrone

READY IN: 1hr 30mins
Recipe by seahorse73

Recipe courtesy of Martha Stewart. Makes one 9-by-13-inch sheet You can substitute almonds or hazelnuts for the pistachios. Edible wafer paper is available at baking-supply stores.

Top Review by STACEYLEE 2

I tried this recipe a few times...before I saw it posted here. It never comes out like the recipe says it will. Always too sticky and not firm at all. The taste is good but how can you serve a marshmallow-like pile of goop?

Ingredients Nutrition


  1. Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
  2. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
  3. Beat whites until stiff peaks form; add confectioners’ sugar, and beat until combined. When thermometer registers 315°, remove honey mixture from heat. Temperature will rise to 320°. Stir until temperature drops to 300°, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.
  4. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.

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