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Hard or soft torrone? What's the difference?

Torrone is a traditional Italian nougat candy made from egg whites, honey, and toasted nuts - almonds, hazelnuts, pistachios, walnuts, or a combination. The main difference between hard and soft torrone lies in the texture and consistency of the candy.

Hard torrone, also known as torrone duro or friabile, is as the name suggests, firm and crunchy. It has a hard, brittle texture which is achieved by heating for a longer period of time. This results in a candy that is more solid and less chewy. Many believe that hard torrone is the "traditional" torrone. You'll often find large blocks of hard torrone at feast where it's stacked high and chopped with a hammer and cleaver.

Soft torrone, also known as torrone morbido or tenero, is chewier. It has a more delicate texture and is easier to bite into than hard torrone. Soft torrone is made with a higher proportion of honey, sugar, or glucose, and egg whites, which gives it a lighter, fluffier texture. It is cooked for a shorter time than hard torrone, resulting in a candy that is more pliable and less brittle. You'll often find soft torrone mixed with dried fruit or flavored with chocolate or caramel.

Both types of torrone are delicious and popular in Italy and around the world. The choice between hard and soft torrone often comes down to personal preference and family traditions, with some people preferring the satisfying crunch of hard torrone and others preferring the chewy sweetness of soft torrone.

If you can't decide which type to try, I'd suggest a sampling of bars! 


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