Torrone (Italian Nut & Nougat Confection) - Great Valentine’s Day Treat!
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- čas přidán 11. 02. 2016
- Learn how to make a Torrone recipe! Go to foodwishes.blogspot.com/2016/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy these easy Torrone recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/246463/Torrone-Italian-Nut-and-Nougat-Confection/
Good Day
Can you leave out the nuts and make a plain nougat?
I'm guessing you do all the stirring because it makes the best texture, and also burns calories.
Why do you speak so stupidly ?
Food Wishes , hi, I wanted to ask, the recipe calls for honey. I am allergic to it, can I replace it with corn syrup?
MR TRUMP MR FARAGE MR JOHNSON the more important question is, “how much dang almonds and pistachios does it take for this recipe?!”
Chef John: “...Discard that piece”
*- Me: “DONT YOU DARE.”*
Chef John: “... Into our mouth...”
*- Me: “that’s my boy!”*
duh
😂 Same
i never discard anything when cooking. If i wont eat it my dogs will and if they wont eat it my chickens will. One of my dogs will eat _anything_ even sriracha, so not much goes to waste.
Great dry sense of humor 😉
What you just said.
"Nothing that can't be rinsed or licked off" and "discard that little piece...into my mouth," are two of the happiest things I've heard today. Thank you Chef John. I love these videos!
Oh, I thought you were talking about the warm nuts
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Oh man, I remember buying this candy every holiday from Carmen’s Italian Food Store. It came in individual and very elegant little boxes with portraits is Renaissance women and men. It was such a wonderful treat.
When I was a kid, a neighbor of ours use to bring bunches of those little boxes back from Italy every year. We got them at Halloween & Christmas~~it was awesome.
My Christmas stocking, sigh, where can I ever find that again?
@@voluntaryismistheanswer italian delis have them
Same! But my grandmother would bring them to us every August when she would visit from Italy.
I have made this for 3 years now, following Chef John's instructions exactly. Perfect every time! Be sure to use a heavy-bottom pot, this really makes a difference. And low heat....this takes a while but it is critical. Once I cut them, I wrap each piece in a square of wax paper and then store them all in a tupperware container. They stay at perfect consistency right up to the last one disappearing in my mouth! People love these, so I add them to my Christmas cookie gift boxes.
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For those having a bit of trouble with the recipe, I have done it several times and have gotten much better at it. One tip is to first heat up the pan and then pour in the honey. Warm up the honey first stirring constantly and then pour in the sugar. Also keep the heat real low. The darkest this stuff will ever get is the color of the honey at the beginning. If it starts to darken you have burned it. Start over. At the egg phase make sure to stir in a little at a time stir vigorously or else you may get lumps. Try your best to get the same beaten egg consistency as in the video too beaten eggs will make it lumpy. Best!
Thanks for the tips bro. I was going to finally try this tonight
@@drewbakka5265 how was it? pls lmk I wanna make it😫
@@madisonwest4173 so I used Goya honey because it was all we had so it was much darker than John's. But oh my goodness was the favor there.
Only go with the light amber honey if you want it to be aestetuc
@@drewbakka5265 I did everything the man said in the video, and it didn’t turn out to be good… it was very sticky and looked like sugar wax. Idk where I went wrong, literally took me 3 hours to make:(
Thanks... Wish I'd seen this post before I made it this evening... It stayed light brown - not white - even though the fire was on absolute low... :( Guess I know where I went wrong now... Next time I'll halve the ingredients and try different batches - follow your tips and hopefully get a beautiful result...
Thank you for this message it will certainly help all us newbies.
Bigger thank you to Chef John for the fabulous recipe and hilarious training session!
I applaud him for having the patience to stir for 30 minutes then another 40 minutes lord knows I would've given up half way and just bought the damn nougat at the store
Some things are only for those with lots of time on their hands or the really bored. Enjoyed watching the process but I'd rather just buy it.
I don't have the arm strength to stir anything for 40 minutes. But I'm glad he mentioned the 15 minute method exists because I'm going to find it lol. I'm sure his method produces a delicious nougat and it's made with love but I just don't have the patience to try it.
ever tried to make polenta in big batches?
3 m u s k e t e e r s
Charge fully a Stirio and let it run for the whole time. That is what I call handy gadget.
I tried to make it last night.
I only found Dark Brown kind of honey in my local store. But I tried to make it anyway.
I never reach that milky color micture of sugar and honey because my dark brown honey, and I still tried to follow the instructions, I stopped at 30 minutes to whisk my eggs' white without turn off the heat (you said nothing will happen).
Less than two minutes later I came back with darker brown color mixture, like burned caramel. I thought I messed up already. I mean last time I tried to make custard pudding, I burned my caramel, and the color was similar.
I continued it anyway, I added beaten egg's white. I mean, the eggs has been beaten already. After I add my first and second whisked egg's white, It didn't mix. But I keep adding and stirring.
It became lighter, pale brown. After almost 25 minutes after I added egg's white, I got that consistency. I tried to drop it on water and I got it!! I got that chewy texture, I thought I would get that hard candy texture. I taste it and the flavor was quite strong because I use dark brown honey.
I also used cashew, because I can't find almond's. But it turn out well.
Thanks for the recipe.
I think this is my first time for not totally messed up with high sugar contains recipe.. :)
I made it for the first time this past Christmas for my Italian family: THEY LOVED AND APPROVED!!! 😍❤
I tried the recipe today and it works very well, provided you respect these 3 recommandations:
1) Use half honey and half glucose syrup to have a nice color and good taste.
2) The temperature of the honey-glucose-sugar mixture must reach 97-100 ° C after 8 minutes of cooking and remain at this temperature until reaching the 30 minutes of cooking indicated by the chef. It is this temperature that will dissolve the sugar and not color the honey.
3) After adding the whites, cook at 97-100 ° C for 30 minutes and test in water (not the ribbon test). If malleable ball and firm enough, it's good, if not, continue another 10 minutes and repeat the test.
I hope these comments have helped you. Greetings from Lebanon.
Tarek ANOUTI shoukran!!
Thank you
Tarek ANOUTI glucose is so unhealthy tho
Lebanese master's in food and sweets تحياتي
Tarek ANOUTI thank you
A treat made of nuts and sticky, white goo. I like where this is going.
+Marwa Katir
heey marwa
add me on snapchat ;)
saeedur
+Marwa Katir do you like nuts and sticky goo?
Your comment has 69 likes. How appropriate, but disgusting.
mmmm
Giggity
We have to make this! My wife is a beekeeper and this year’s honey (harvested yesterday) is very light!!
Ohhhh, that will be fantastic!! Fresh honey! Excellent.
My father bought these for us every Christmas, one of our family traditions. I will be making this recipe to offer to my siblings tthis year for some good memories, so thank you!
Oohhh there's a Persian version of this that has pistachios and rose water. I loved it when I was a kid ☺️
+reeooww turkish delight?
+xLithePanther The idea is the same, but it holds the nuts/fruits in a suspension of dense gelatin instead of an egg-based meringue.
+reeooww rahat lokum?
+xLithePanther +MuffinatorXII it's called Gaz :) en.wikipedia.org/wiki/Gaz_%28candy%29
gaz is sooo good lol. I always try any kind of nougat hoping it will taste like gaz but it never does :( do you know any good recipes? chef John I would love it if you could do a Gaz recipe!!!
You just spoke to my heart...and stomach! Being Cuban TU'RON, is a staple during the holidays. After your meal you have some cuban coffee and tu'ron and the party goes on! Love this.
Cuban coffee and tu'ron! What a sugar rush!
I discovered this stuff in Pisa Italy... I fell in love with it...
I used to eat Torone during the holidays when I was a child, and just looking at this vid made me miss that wonderful nutty and creamy taste so much~
The sweet is Spanish and it's called turrón, it came from the Islamic pastry shop
I'll make this with my cats. All 34 of them. They can take turns stirring.
+leftyla --can you upload a tutorial about how to get a cat to hold a whisk in it's hand? I have been trying to teach mine to do it and it is taking a lot longer than I expected
You have 35 likes on this comment, 34 cats. Way to go liking your own comment.
leftyla a
leftyla When you do, film it and post to CZcams! 😂😂😂
bet your house stinks..
I always assumed that these just magically appeared in airports around the world
Italian markets too.
victor maphosa Waw magically hahaha well that's you're opinion
@@kuchangko6211 your
victor maphosa
Grandma. Every Christmas. She bought them.
I think I’ll try and make this. Thank you.
Hahaha
I remember eating this as a child at my Italian grandparents' home in Chicago. I never knew what it was called. Thank you!
Omg!!! Chef John you made my year! When I saw this recipe, I got so excited because this is my FAVOURITE desert treat! Absolutely love nougat! Thank you for sharing this recipe. Had no idea it's so simple! 😃👍🏻❤️
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Hello! One way to get around the sticky spatula when pressing the torrone down in the tin is to use half a lemon instead. This is what my gran used to do. so basically cut a lemon in half and press down on the torrone with the lemon. the lemon surface is even and also the lemon juice won't cause any stickyness, so you end up doing it a lot quicker before putting the rice paper on top. it will also mean the rice paper won't rip either. saluti
Genius! Thank you for sharing 👍
It looks amazing I have to try it one day
Instead of the lemon zest we (in palestine) add cardamom it gives such an amazing flavor
Thanks, I´m going to try that. Love cardamom.
Sounds good! I was thinking orange zest as well!
How much do you use ?
Uthark Runa I’m not Palestinian but in my culture we use cardomom for our tea or most desserts usually we add 2 or 1 pods to 4 cups of the batter or liquid but, it u could totally add more depending on your taste ; )
cardamom would be absolutely delisious my dear
Love how he makes this so fun love his sense of humour
Congratulations, your 30 + 40 minutes procedure really works to get finally a Torrone with the right consistency, i feel extremly happy with it. Thank very much for thisas the only one real working receipe here. And i tried a lot. Its worth the time of stirring.
Thanks so much for your review. I haven't had this since grade school days so I'll definitely try this recipe. Be blessed.
"Even out of focus you can tell how good thats going to be" hahahahah
Just go ahead and discard that piece.......into our mouth.
+Kelly Mrsmommy I lost it at that point!
lol yep!
That's what she said 😂
Lol i was just going to comment this
I made some. I would like to discard a piece of something in your mouth.
I made this recipe earlier this year, and it turned out great! My advice is to worry less about the time of the stirring and mostly focus on the water test. My torrone was delicious but came out slightly too soft. It "flowed" if it was left out overnight. If I'd cooked it just a bit longer I think it would've been perfect.
Oh sorry to hear that. I hope it works out if/when you try it again. I had the opposite problem. Mine was rock hard once it cooled. I'm sure it's because by the end of cooking mine was lightly boiling despite my thick bottom pot, constant stirring, and the lowest setting on my stove. It never burned, but "plop....plop" the thick gooey paste would mutter. I actually turned off the heat a couple times. And it didn't turn brown from the boiling. They remained a lovely white color. No biggie though in case this happens to anyone. They microwave really well. They start to expand just like marshmallows in the microwave and soften nicely for consumption. Each of my bars that were roughly four of his squares put together would need around 20 sec in the microwave to soften. Just watch for the slight expansion that starts on the bottom.
@@lj.3589 Thank you for that Heads Up…And the solution! I’m always a little anxious when it comes to cooking and/or whipping egg whites.
This brings back great memories! Thank you.
My Italian grandma always had these in her house. She never made them, but bought them in those little boxes.
this is probably the best cooking show on youtube
Just found this...Thank you! Have wanted a recipe for this Heavenly treat, for years!! All the best!
This was my FAVORITE treat from the Italian store growing up.
"Warm nuts are the best"
Inner 12 year old: Tee hee!
it's funny because it's true ( ͡° ͜ʖ ͡°)
Your a perv
I made this recipe seven times for Christmas gifts this year, 2018. The first try was a disaster. My sugar/honey mixture was way too hot for the egg whites. It turned out like a brittle. I watched Enzo Maragucci make his torrone, and noticed that he used a heat diffuser. I ordered one from Amazon, and two days later I was in business. My torrone was perfection. I had to cook the syrup/egg white mixture for 45 minutes. I used almonds, pistachios, candied orange peel, dried apricots and dried cherries to represent the colors of Christmas I packaged the bars in goodie bags with a tag about the history of torrone. Mine did not turn out white like yours; it is an ecru color, but who cares. It is delicious. Thank you.
Thanks I love your narration and sense of humor. You make cooking fun. Great recipe
Thanks for doing these less known recipes. I was so happy to see this - one of my favourite Christmas treats,
"Discard that piece... into our mouth"
Amii I loved that punchline 😄
Please look at Kaitlyn Mckessy's profile on here
This guy has the opposite of a valley girl accent. Instead of ending every sentence in an upward intonation, he ends every sentence downward.
Id love to here him have a conversation with someone with a valley girl accent
It's a practiced cadence. His first videos were much more "normal dude" sounding and I am guessing he changed it up because it didn't capture his personality and energy as well as a more "uppity" way of speaking. It really is a "presentation voice," and not his real way of speaking.
It's a very off-putting sing-songy sound, nothing at all like natural speech. Afraid I can't watch while listening to that!
Rusty Fox nobody cares, buddy.
The Flash - it's called feedback.
I couldn't even finish it because of the voice thing.
A wonderful childhood memory. So yummy. And yes, the effort is so worth it. Looks gorgeous, Chef.
This is amazing, definitely got the time to make this during self isolation !
Thank you.. You've just showed me how to "finally" make a Big Hunk candy bar. Love it!
I can't thank you enough for sharing such great recipes. More than that, you share the tricks and techniques that others like to withhold when sharing a recipe. In my grandmothers time, there was one elderly aunt who made a particular cookie recipe that everyone loved. She was known far and wide for it. She gave out the recipe, but no one could ever make the cookies as good as she could. With a twinkle in her eye, she would say that maybe her's just had more love in the mixing. They were her claim to fame. Everyone agreed that no one.....No one.... could make the cookies like Mame. She lived with her brother and sister, those were the three siblings who never married, and they lived together into their 90s, and each died peacefully in their sleep at home.As Mame was 98, and had one foot in the grave, and the other on a banana peel, she asked my grandmother to tea. She served her famous cookies. That was the very last time my grandmother saw her aunt, as two days later, Mame never woke up from her afternoon nap. In that last visit, as they sipped tea and ate cookies, my grandmother once again told Mame that her's were truly the very best cookies, and no one could make them like her. Mame laughed. She said, "They could if they knew the secret." My grandmother listened as Mame told her that her cookies were the source of her pride. She said her sisters had children, grandchildren and great grandchildren that they were something her sisters were proud of, but all she had were her cookies. That's when she entrusted my grandmother with the information about her secret ingredient. She said it was pure vanilla. The recipe she gave out had 1 teaspoon of vanilla. She also never told anyone that it had to be pure vanilla. In her version, when she made them, she always used a full, almost overflowing Tablespoon of pure vanilla. After Mame died, when the holidays came every year, my grandmother would always bake "Mame's cookies." Grandmither would put a little photo of Mame, dressed in her best hat and gloves next to the platter of cookies on the credenza. There was a handwritten note from Mame that was the version of the recipe she passed out to those who requested it. That had been copied, and the copies were there for everyone to take home. Grandmother would break into giggles, and then into full gales of laughter when every year at the holidays. she recounted the story about Mame and her cookie recipe. She always ended the story by telling everyone that Mame - that little minx, got exactly what she truly wanted. She just wanted people to remember her for her cookies. Every year it was a tradition to tell the story of Mame's cookies. So, even in death, she was remembered for her extraordinary cookies.
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It was so interesting to read about your Mame and her cookies.
I want that recipe too! You described it so that I wanted to try these cookies! And May be to pass the recipe to my future grandkids with your tale about your Mame.
Thank you for sharing this wonderful story!
Hi Chef John, when I was a little girl my family visited Argentina. It was there that I discovered Torrone and I loved it! Over the years I have looked for it locally (California), but could never find it. How exciting to have found it on your CZcams channel. Definitely, going to be making this recipe! Thanks 🙏🏼for sharing this video.
Wow, one of favorites candies. It tastes like happy childhood.
Oh my God, this is my childhood candy!! I'm hooked on theses things (so much that my boyfriend buys a bunch and offers me when I'm cranky), I need to make them!
OMG this is my favorite candy ever - thanks!
I have been looking for a nougat recipe for years! Thank you so much! This looks beautiful. 😊
This is great!! Thank you♥️ I remember as a child eating this at Christmas. It was one of our Christmas treats!!
czcams.com/video/zsZREhr2_xsj/video.htmlui
How did you keep the nuts warm in the oven if your oven was broken? HOW, JOHN?
A toaster oven...or perhaps a new use for a clothes iron.
The warming drawer, maybe?
I use my microwave to roast (even large quantities moved around regularly) or warm nuts - works a treat!
He never mentioned oven. He did say, pour onto a pan, flatten and leave alone. Then take off wrap which he cut b/c he could not remove it.
@@jerseygirl07105 Learn how to listen, fool. He said he reserves his nuts in a warm oven to keep them warm when he was mixing them in.
I love it.Thank U Master for this recepi.
You are a good teacher for first timers.
TUURRRROOOOON
in Puerto Rico we love to eat this for christmas! Delicious!
"Put a little plastic down first, to protect it from my sweaty hands." My god, I don't think I ever heard of a more relatable step in a cooking video.
I love your every crazy voice. I listened to so many videos. Your voice goes up and down. Idk but it makes me happy.
I love this confection. I usually buy it imported from Italy, but this looks so easy to make! I'll def try it!
I grew up eating Torrone and love it! Never thought about making it at home but it's so easy! This is now on my to do list! Thank you!
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and stir, and stir, and STIRRR! lol thanks for this video!
I love this it brings back memories when I was so young to reach up and get a piece when no one was looking
I loved this tutorial, it really made sense. I have tried others recipes, and they just did not turned out great at all.
So thank you
I love it so easy 💜
Thank you from Morocco 😻💭
Food wishes gentleman, THANK YOU! I stumble into your site by accident. You have made me cry and smile at the same time. How great memories of my darling Vóvó, my Portuguese/Italian grandmother. She made torrone and pinhada often and many other sweets. I lived with her in her tobacco plantation in Africa. When she died I left the continent because of the wars. All her cooking notes were destroyed. Now, here, I find them. THANK YOU! Do you know how to cook côcô queimado? Is made with coconut and has a burned taste that melts in your mouth. Also pinhada was made with pine-nuts and she put it in acold marble stone. After she cut it in bits. I have no idea how she made it . It was brown like caramel and sweet. Can you help, PLEASE? Sorry my English is not so good. I live in the USA midwest. Blessings.
The recipe you described with pine nuts reminds me of a type of fudge I know in Spanish cooking. Don't know the name, but it might be the one. Here, roughly, is the recipe. it might be the one you are looking for.
2 cups of brown sugar, 1 cup of regular sugar, 1 cup of milk, 1 teaspoon of vanilla, 1/4 teaspoon of salt. Bring all but vanilla to boil in a pot, then remove from heat and add vanilla. Then add 1/4 cup of honey OR light molasses to thicken -- you can alternatively use a candy base like corn syrup but its not as nice and you will need less of that. The temperature is like candy, so around 110 degrees for 30-40 minutes until it is thick at this temperature. Now get 1 cup of pine nuts. Mash all the nuts until they are very thin, then separate half and mash 1/2 cup of them until they are powdery. Add this powder to the syrup and combine for 10 minutes. Pour the mixture into a rectangular baking pan and then sprinkle the remaining pine nuts on top. Let it cool and you will have a nice sweet, pine-nut flavored treat.
Your story is charming.
Hey, there! For the "coco queimado" (actually 'cocada', a mix of caramel and coconut flakes) you will need:
- 200g of coconut flakes
- 200g of sugar
- 200g of water
- 200g of sweeten condensed milk (the "Brazilian type", called "leite condensado")
- 1 table-spoon of butter to grease
First of all, grease a refractory dish using the butter.
Put the sugar and water in a non-stick pan. Lightly stir and then turn on the heat (high). After that DO NOT stir... leave it alone till it bubbles and gets an yellow-brown colour. Then, turn the heat down (low... really low), and wait till it gains a caramel colour (you can stir, but don't use any spoon or tools as they'll stick in the sugar. Try, instead, to careful churn the pan). Once you reach this caramel-like texture (although still liquid), it's time to add the coconut flakes. All at once. Now you can use, of course, a wooden spoon to mix the sugar and the flakes. When this mixture gets "dry", you can add the condensed milk. Mix it up quickly for about 1 minute or so. Then, take several spoon amount of the "cocoda", like a handful (or the shape you desire), put them in the large greased refractory dish and leave them to cool down. Then enjoy it.
Hope it works well.
One of the truly sweet chefs love the commentary And As Always ENJOY 😎
I've never had lemon Torrone, only orange. Thanks so much for this recipe. Torrone is one of my favorite treats!
I've been making this for a few years for Christmas. Thank you so very much. It is absolutely delicious. ❤️
Mam, how long it stays? A week or a month? Please do rply.
@@ss89591, I wrap it in wax paper, 1 in square size. It stays over a month.
That's almost the same as the Iranian (gaz) and thanks for sharing this. I always enjoy watching your videos
I had the same thought when I tried the Gaz for the first time.. LoL
In Spain there's something similar but only with almonds. It is said bring here by Arabs.
Menchu Alcaraz Moreno, Arabs are lovely people, excellent cooks, perfect hosts. I still can’t forgive them for inventing Algebra.
I've made this several times, it is absolutely delicious! Thank you for sharing this wonderful recipe with us.
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Your little quips are hilarious! Thank you for sharing this recipe, btw. I had completely forgotten this exists - I haven't had it since we hosted a foreign exchange student from Spain when I was in 10th grade. She brought it as a thank you gift for hosting her, and it was awesome!
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This looks like a totally authentic Italian torrone! Great job.
the traditional soft one. Anyway he should have also added the natural lemon flavor.
@@alec984 he literally added lemon zest
Next up the Amaretti cookies. Right?
In France we call this "Nougat", it is a speciality of Montélimar, a city in the southern part of the country. It is definitly my favorite sweet, but I never dared to cook it myself (mostly because I can have it easilly directly from factories sometimes :P).
Yours definitly looks delicious !
I really want to make this. I love Italian nougat.
I just love this man !!! I met him long time ago and still lovely. Thank you, I might try ... who knows.
This looks like it should be a Christmas treat.
In Puerto Rico is a Christmas treat
Torrone IS a Christmas treat.
It's 8 days until Christmas and I'm thinking I'm going to make this for Christmas.
it is!
it is
I’m Brazilian-Italian and torrone was a Christmas treat for me growing up. This makes me very nostalgic! I love it!!! Thanks for sharing the recipe, Chef John! 👨🏻🍳
omg i have had this before, it sparked some deep memory i have. I must try it again!
This is a greatest torrone recipe. I've tried it and it turned out wonderful.
The recipe is detailed, accurate, and full of practical advices. It really turns out great👍❤️!
I have tried Anna Olson's recipe for torrone and it was very bad because I don't have a thermometer.
Tip: It tastes amazing with cashew nuts also. Love your videos, your narration and your recipes. I'm a huge fan who always enjoooy.
Yes! Where I come from we don't use pistachios, we use cashews, peanuts, and pretzels! Or whatever. Sometimes we don't put anything in it and just eat the goo 🤣
The nuts joke is really bad but I love it
+MaqAttaq1 Yes, except that wasn't a joke. ;)
Cold nuts gets hard really quick wasn't a joke? OMG
+MaqAttaq1 Half the reason why I subscribe to food wishes is because of the awful pun's. Love it! :D
+Food Wishes A pirate with a steering column protruding from his pants walks into a bar. The bartender asks why he has a steering wheel coming out of the pirate's pants to which the pirate replies:
"ARRRRRGH- IT'S DRIVIN' ME NUTS!!!!!"
works well with WARM NUTZ
i'm dead
What a great video . Especially because you have a great sense of humor . I love your voice . The voice that makes one smile . Can’t wait to try this recipe . Take Care my dear . Much love from Hawaii🌸
I have tried the15 minutes method but yours looked so calming and I cannot wait to try it. Thank you for generously emphasising the 'important' bits : the ribbon setting stage. I shall let you know how I get on!! Thank you so very much.
I think this is also a dish called Gaz in Iran, have always had it growing up and this seems identical.
yes! i was looking for the name!! thank you!!! my iranian friend used to get it in her care package from home... i thought it was awesome. couldn't remember the name though 🤗.
That is beautiful! What a nice gift it would make. I love Torrone but I never made any.
Not worth it too time consuming 👍🏻
One of my many Italian-American aunts used to make this every Christmas. Whenever I go back to Boston I stop at one of the bakeries in the North End and buy some. I had no idea it was easy to make.
Amazing! Looks better than any I see advertised online.
TURRON!
Mmmmh! I remember having those during the December months around St. Nikklaus day (or December 6th in my home country), together with bags of clementines, chocolate and peanuts.
In Kindergarden St. Nikklaus aka Santa would visit with his dark sidekick called 'Schmutzlli' dressed all in brown. If we were good we would get a little bag with the above mentioned sweets after reciting a short rhyme, if you're bad we were told his sidekick Schmutzli would bag you up and take you away to work somewhere for a year. lmao every kid was scared to death of Schmutzli
I enjoy the way u explain, and I can confirm that the taste is sooo gooood!
Looks so, so delicious. I totally want to try this!!!
In my country (Iran) this candy named Gaz گز
amir shirazzz exactly I was looking for this comment!
+
Do you guys have any famous yet underrated sweets that I could steal and sell to the western markets as our own inventions?
It looks like some Persian sweets. I dare to doubt if this is originally from Italy.
Hi from California..
Just LOVE your humor~~ "Sweaty hands." Thank you!
Oh thank you so much. I am already dreaming. I will make it for Christmas 🎄
Definitely going to try this! But I’m going to make it for Christmas and give as present.
Thank you! 😃
TURRRON!!!! TURRRRRRRRROOOONE!!!
TURRŌN?!?!
@@Its.Haze. *TUUUURRRRRROOOØÖØØN!!!*
*TUUUUŲRRRRRRRØØÖØØNNNNŃ!!!!*
*TUUUUUUUÚŐÔÔÔŒNNNNNNNNNNN*
@@anondeilvers91 TURRRRRRRRŌN
TURRRÓN!!! TURRRRRRRRRRÓN!!! TURRRÓN TURRÓN!!!!!
Turron (TURR 'n) = torrone (tur OWN). Same candy, different language.
My father used to make something so similar to this. We would chop up maraschino cherries into the nougat and then roll the candy out into logs, then roll the logs into cut up nuts (roasted pecans and walnuts). To us it was a homemade nut log. I wonder if that whole time we were making Torrone as you call it.
This stuff is a delicious treat. I've never made it but I've eaten it and it's so good
That looks incredible! I need to try to make this. Thank you🙏🙏🙏👏👏👏❤️❤️❤️
I remember eat this once in when i'm still kid... thanks for make this video 😁😁
Interestingly, I just watched an Italian chef’s video on making this delightful candy, and his ended up looking too soft, more like marshmallows. I always think of the texture of this candy as being more Divinity-like, and it looks to me as if this recipe nails that texture. Also, this recipe has a little more honey than the Italian chef’s, and his did not have the lemon zest or the pistachios. The finished product of this recipe looks much more like what the traditional candy looks like, so I may give it a try. (I’m anxious about the amount of stirring cuz I’m 72 and have arthritis (!), and whipping/cooking of the egg whites.) BTW: A couple of years ago I watched a t.v. show where a candy shop somewhere on the East Coast (maybe Boston) demonstrated how they make this every year in big batches to sell during the Holidays. If memory serves me right, I believe the finished product, boxed very beautifully, cost something like $20 a pound, and that was before shipping! Thank you for this video and all the helpful tips.
I wonder if a hand mixer would help you mix the nougat? If you have one, of course. Good luck on making this beautiful candy!!!
One excellent reason for slow heat method is maintaining the nutritional value of honey, instead of turning it into harmful. Thank you Chef John for your wonderful work, as always 🌹