Step 1: Prepare your baking dish by covering a loaf pan or a small 8×8 inch square baking dish with parchment paper. Ensure that another sheet of parchment paper is ready to cover the top of the torrone once it’s cooked.

Step 2: Preheat your oven to 350°F (175°C). Spread the nuts (almonds, hazelnuts, and pistachios) in a single layer on a baking tray. Toast them in the oven for about 8 minutes, or until the nuts become fragrant and shiny. Once toasted, set them aside to cool.

Step 3: Place the honey in a double boiler or a large heatproof bowl set over a saucepan filled with simmering water (also known as a bain-marie). Ensure the water in the saucepan does not touch the bottom of the bowl. Heat the honey over low heat, stirring occasionally with a wooden spoon until it melts and becomes smooth.

Step 4: While the honey is heating, whisk the egg whites in a separate bowl until they form stiff peaks. This means the egg whites will hold their shape when the whisk is lifted.

Step 5: Gently fold the stiff egg whites into the warm honey mixture. Stir continuously with a wooden spoon until the mixture turns into a creamy, caramel-colored consistency. Continue cooking over low heat for about 45 minutes, stirring constantly to prevent the mixture from sticking to the bowl. As it cooks, the mixture will become thicker and paler.

Step 6: To check if the torrone mixture has reached the right stage, drop a small amount into a glass of cold water. It should form a soft ball that holds its shape without dissolving immediately. If it does, the mixture is ready.

Step 7: Stir in the toasted nuts, salt, and vanilla extract, making sure the nuts are evenly distributed throughout the mixture. Continue cooking and stirring the mixture over low heat for an additional 30 minutes. Set a timer to ensure that the torrone cooks for the full duration.

Step 8: Once the mixture has thickened and is ready, pour it into the prepared baking dish lined with parchment paper. Smooth the top with a spatula and cover with the additional sheet of parchment paper. Gently press the torrone down with your hands to ensure it is evenly distributed in the pan.

Step 9: Allow the torrone to cool and set for a few hours at room temperature. Once fully set, use a sharp, heavy knife to cut the torrone into thick slices or bars.

Step 10: To store, wrap each torrone slice in parchment paper and tie with string or tape. This also makes them perfect for gifting! The torrone will keep well for several weeks if stored in a cool, dry place.