Enjoy the perfect balance of sweetness and crunch with this nut-packed Italian torrone nougat.

plus this parrot pudding (as my sons called this soft chocolate nougat), which they loved. Preheat the oven to 180C/350F/Gas 4. Spread the almonds on a baking tray and bake for 7-10 minutes ...

The original torrone, or Italian nougat, is made with egg whites, honey, sugar and almonds, although modern variations include a range of different nuts, dried fruit and chocolate-coated ...

The treat was invented 115 years ago by Swiss confectioner Theodor Tobler, with the brand name a fusion of the family name and the Italian word “torrone” – nougat. Mondelez has already run ...

The Romans may have been the first to add whipped egg whites as a stabilizer and leavener, creating the ancestor to torrone, a classic Italian nougat enjoyed at Christmas. This more modern recipe ...