This is such a GREAT recipe - much easier than another one I've tried on TH-cam and with much better results! As another reviewer mentioned, consider using a larger pot because the honey/sugar mixture can rise quite a bit getting to 280, then a little more getting to 315. Thankfully, no overflows!😅Also, I wish I had used silicone gloves pouring that hot honey but that tiny blister was worth it to make this nostolgic treat from childhood!😋💝 THANK YOU, THANK YOU!!
It looks so good! My husband loves nougat. I hope I succeed so I can brag to him about how wonderful his wife is😂😛 He’s a good man he deserves everything good❤️ Thanks for the recipe 😊
Hi Anna, tried this today. Temp only up 250 degrees F, honey and sugar turned caramel in colour. After beating and putting nuts in, have to move quick, turning quickly solid. Tasted beaut, but a lot of washing and cleaning after. That's part of trying new and exciting recipes. Thank you. Had fun. Cheers.
She makes everything look so simple. When you have the right tools, mixer, thermometer etc. everything is easier. Beautiful, straight-forward recipe. I'm sure it's delicious.
My grandma always had a box of these at Christmas time sitting out on the coffee table. They are packaged in beautiful little boxes of individual pieces. My absolute favorite
I love you, Anna! I’ve adored you from the first day “Sugar” aired. You’re such a superstar and are responsible for all the accolades my baking gets 😆 You’re the Beyoncé of the culinary & pastry-chef world! ❤️
Let me begin by saying that I tried to make (3x) Torrone using another "chef's" recipe.. you know ... the one where you stir and stir and stir...DISASTER every time. Then I found Anna's recipe/video. AMAZING! SUCCESS FIRST TIME. BEAUTIFUL and perfect! THANK YOU ANNA!!! What a beautiful reminder of my childhood growing up in an Italian immigrant family! (Torrone every Christmas). Anna, you're the best!!! Mille Grazie!
oh my god ... your recipe explanation is detailed and professional like the one taught in bakery school. Your teaching is the best as compared to the many channel on torrone or varieties of names like white sweet, nougat hard or soft or Italian/French Meringue... really appreciate your sharing and Thank You so much ♥️♥️♥️
I Love too watch Ann bake, and some times cook, but I know There are some recipes I would not succeed. She make it look so easy!! But she is an pro and too the people who can do this I am glad for you
I've never seen Torrone so pliable after setting up. Looks delicious. Easier to make than I thought. Other videos seem much more difficult and time consuming. Wish me luck! 😁
I received one in a hamper 2 years ago. It had only almonds. But so tasty. Wanted to know the recipe since then and here it is finally. Thanks a lot❤️.
No comment because Mrs Anna Olson-s she is going to teach us how to amazing kitchen really she looks sweetheart lady and always with pretty smile god bless her and her family
All of her recipes are very good and quite easy to follow! If you think you can’t bake...watch her videos and do as she does and you will be amazed! Great content keep it up!
ANA THANKS A LOT FOR GIVING AWAY YOUR AWESOME KNOWLEDGE ABOUT SOMETHING SO SIMPLEMENTE SO NICE AND SO GREAT,, love your videos liked and suscribed regards from Australia
Tips: 1. Use a casserole or any deep dish when boiling sugar and honey. The mixture doubles in size when it's boiling. I had spills and have to transfer to another. 2. Touch the Italian meringue ITSELF. Not the mixing bowl. My bowl was still hot, but the meringue itself was safe to handle. My meringue solidified quite soon and I didn't notice that my mixer was working harder. 3. In case the meringue is difficult to handle because it is getting harder, vegetable oil helps. 4. You can make them into balls.
Proud that I tried making this again after trauma from a different recipe. It was delicious. My only challenge was that on the 2nd day, it lost it's shape and flattened a bit. Other than eating it quicker, any recommendations? Thanks for the recipe!
I love torrone, but all the recipies I've read seemed so difficult & involved much work. if they had just said 'make an italian meringue and mix stuff in' it would have been less daunting. You make it look so easy!
Is nougat always so soft? Commercial pieces I've bought have been firmer, they don't slump when I pick it up. Also, can some candied fruit be added for bits of bright color, or would it make the candy part dissolve from the moisture? Thanks. BTW, I made your naan last night, and brushed it with some garlic butter. It was so delicious along with chicken tikka masala!
I liked your style and way of working .. This sweets are similar to an Arabic sweets in Iraq called Mann W Salwa, and in the Levant(Sham) countries called Raha sweets.
Did you do it? I´ve tried it but the result is...not perfect. The merengue became yellowish and the final texture is kinda soft. It´s very hard to eat with a spoon but too soft to cut with a knife. Not sure what went wrong. Maybe my thermometer is giving wrong measures or maybe I cooked it too fast. Do you have any insights?
I tasted a Persian version and I must say it is much more aromatic and tastier than the regular Torrone. They add rose water to it binded with glucose (sadly) instead of honey in order to keep the rose flavor in my guess but honestly.. you must try it to compromise with me. ha ha Will try to make it using blossom water for that is what I got on hand for the time being. 😊 Thank you for uploading this, dear. I’ve got an occasion coming.👌🏻🌸🍃
Just made this following her directions and it seems to have worked. Now I have to wait a few hour or over night to take it out of the pan and cut it up.
Hi I seen your video and I tried to do nougat about 5 times with the almost the same result while is getting cold the sugar instead of get a soft elastic candy get like a partially cristalized augar. I didn't use honey since here is very expensive. I used two pots and in one of each a I put one pound of sugar (almost half kg.) In each and only in one I put VINEGAR to do inverted sugar in the half and I used spicy to add a flavor similar to honey. A little salt in the white. 1. I tried hotting one to 130 and the other to 145 and throw it separated. With 2 eggs and spice. I tried the sugars with water with ice and both get like candy but the one 145 very hard. Then the mix like Sandy instead of elastic. 2. Other trial was with less temperature 130 and no spicy. Adding a little VINEGAR in the white appart of the salt. The result was less hard but same crunchy and Sandy instead of elastic. The candy get good in water with ice. 3. I did other trial this time with less temperature between 120 and 125. But now I mixied with the eggs over a light flame on the stove. This time I tried sugar in cold water and the mix. The tree drops get good. A white and elastic candy bubble was a perfect nougat in the water. So I throw the peanuts and mixed a little over the flame and the peanuts were always hot fresh roasted. When it get cold I had the same result and not the result that achieve in the cold water with ice. 4. I did another trial reducing the eggs from 2 to one white. And mixing the sugar in one POT first checking in cold water the mix of sugar and also the mix with white egg. The cold water test get again very good and obtained a soft elastic white candy so I put the peanut and the result when cold was the same. I ROASTED MORE THE PEANUT IN THE OVEN THAN OTHER TIMES AND I PUT THEM HOT ALMOST TAKED OUT THE OVEN. The first time tried cooling down in the freezer with same result. So I think that the problem appear with the addition of the peanuts. Do.i have to take any special care about that? Like wash the peanut with VINEGAR or something like that (for the case of they are using alkali to take out the skin of it). Many thanks in advance.
In Iran (persia) there is a sweet quite similar to this one, but it is made of the nectar of a special tree which is grown in some deserts specially Iran's deserts. It is called (Gaz), also the tree is called the same in Persian.
Hi, I am new to your channel and enjoying your baking videos. Can you please do a video on all the tools, machines/equipments that you use/have? Thank you!
Cutting it was a nightmare…I couldn’t reuse the same knife 🔪 twice…can this be placed in fridge to cook? I waited 3 hrs it was way too sticky…waited 6 additional hours still sticky. Removing parchment paper was hard…
I tried this recipe today. Turned out delicious but there were a few problems. Firstly, it didn't turn out white. I used dark brown colored honey so I think that was the reason my torrone turned out light beige. Secondly, after I let it set for 3 hours and cut it, it didn't completely hold its shape, started flattening out. I don't know what went wrong.Should I have whisked it longer?
Oh my god! I love you! I was watching you through satellite and a lady spoke Farsi instead of you, and even though I knew it wasn't your voice, I got used to it! 😂 And now that I found you, I am very happy.😂😂😂❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉 I am one of your fans. Is it possible to add Farsi subtitles? Thank you. Thank you.❤❤❤❤❤❤❤❤❤❤❤❤❤
Good recipe except if you don't own a $400 stand mixer may be a little difficult. As an Italian cook, I recommend cutting back on sugar when trying a new recipe. I've always had the issue of them coming out too sweet, whether it be cakes, cookies, pies, or candy... For some reason, people think sweeter is better. Not. I usually cut back 1/4 to 1/2 cup.
i was aware of how much sugar the torrone has, but seeing more that 4 cups of sweetener blowed my mind, i still love it tho, even if is not that good for you 😭😭😭😭😭
Most times cutting down a recipe's ingredients works, but I find I have to use a digital scale and measure in grams. Very tough to get a precise one third of eight ounces, for example. Keep a calculator at hand, you'll be using it.
anna i followed your recipe and it was amazing, but there is one problem i have, why at the end after i leave it at room temperature even after 5 hours, my nougat texture is still soft. Any other solution for that ? Thank you, I really appreciate if you answer my comment 😁
Hi Ana I've followed your pastry recipes with success. This looks interesting but I've seen some videos where they show if left out at room temperature your Nougat melts n become sloppy. Is that normal with nougat? If so how do you store
I just love how she is straight direct to the point without any unnecessary intro. Also her recipes looks so yummy 🤤🤤
Her recipes are full proof, so far every recipe that I picked has turned out perfect. Haven’t tried this though... so tempting 😁
EXAAAAAACTLY!!! She doesn’t waste time!!
That’s because it’s taken from her tv show.....
This is such a GREAT recipe - much easier than another one I've tried on TH-cam and with much better results!
As another reviewer mentioned, consider using a larger pot because the honey/sugar mixture can rise quite a bit getting to 280, then a little more getting to 315. Thankfully, no overflows!😅Also, I wish I had used silicone gloves pouring that hot honey but that tiny blister was worth it to make this nostolgic treat from childhood!😋💝 THANK YOU, THANK YOU!!
*Torrone always remember me to my mother, she loves them! 😍She has great recipes too and I'm very happy to share them with everyone ❤️*
That's very nice ❤️
So nice of you.
.
It looks so good! My husband loves nougat. I hope I succeed so I can brag to him about how wonderful his wife is😂😛 He’s a good man he deserves everything good❤️ Thanks for the recipe 😊
Your a good wifey;)
Hi Anna, tried this today. Temp only up 250 degrees F, honey and sugar turned caramel in colour. After beating and putting nuts in, have to move quick, turning quickly solid. Tasted beaut, but a lot of washing and cleaning after. That's part of trying new and exciting recipes. Thank you. Had fun. Cheers.
Maria Leticia Davis
Maybe the temperature was 250Celcius...a lot hotter than 250F
She makes everything look so simple. When you have the right tools, mixer, thermometer etc. everything is easier. Beautiful, straight-forward recipe. I'm sure it's delicious.
My grandma always had a box of these at Christmas time sitting out on the coffee table. They are packaged in beautiful little boxes of individual pieces. My absolute favorite
Made this today, following recipe as closely as I could -- terrific results, thank you so much!
I love you, Anna! I’ve adored you from the first day “Sugar” aired. You’re such a superstar and are responsible for all the accolades my baking gets 😆
You’re the Beyoncé of the culinary & pastry-chef world! ❤️
Made this tonight, magnifico! Clean was so easy because the torrone mixture simply melts.
Let me begin by saying that I tried to make (3x) Torrone using another "chef's" recipe.. you know ... the one where you stir and stir and stir...DISASTER every time. Then I found Anna's recipe/video. AMAZING! SUCCESS FIRST TIME. BEAUTIFUL and perfect! THANK YOU ANNA!!! What a beautiful reminder of my childhood growing up in an Italian immigrant family! (Torrone every Christmas). Anna, you're the best!!! Mille Grazie!
we always use almond extract in ours it gives that wonderful Italian taste, I grew up eating tarrone it's a must have for Christmas time
I just made this and I wish I had added some almond extract.
oh my god ... your recipe explanation is detailed and professional like the one taught in bakery school.
Your teaching is the best as compared to the many channel on torrone or varieties of names like white sweet, nougat hard or soft or Italian/French Meringue... really appreciate your sharing and
Thank You so much ♥️♥️♥️
This used to be a family favorite during the holidays. Now I can make it year round. Thank you!!
I Love too watch Ann bake, and some times cook, but I know There are some recipes I would not succeed. She make it look so easy!! But she is an pro and too the people who can do this I am glad for you
Hi Anna, wanted to let you know i tried this and it tasted so perfect and delicious! Thanks for the recipe! :)
What kind of honey did you use?
I've never seen Torrone so pliable after setting up. Looks delicious. Easier to make than I thought. Other videos seem much more difficult and time consuming. Wish me luck! 😁
Tell us about your trial. Any advices, suggestions?
I love how easy Anna demonstrates and clearly explains the Italian meringue method and the difference from the other more common meringues out there.
I received one in a hamper 2 years ago. It had only almonds. But so tasty. Wanted to know the recipe since then and here it is finally. Thanks a lot❤️.
No comment because Mrs Anna Olson-s she is going to teach us how to amazing kitchen really she looks sweetheart lady and always with pretty smile god bless her and her family
🏠
Love your videos Anna. I made it last night and for the first time, it came out perfect! Thanks for sharing the recipe.
Gosh, This Looks Absolutely Yummy and Anna's Recipe is Incredibly Healthy.Just Watching Her Instructions' & Handy Tips, Really Helps.I Hope Everyone Try's it! Thanks 👍☺️
Amo la manera cómo explicas,qué técnica !!! Soy una fan ,saludos desde PERÚ 🇵🇪
My father liked that recipe very much..pleasant memories..
All of her recipes are very good and quite easy to follow! If you think you can’t bake...watch her videos and do as she does and you will be amazed!
Great content keep it up!
ANA THANKS A LOT FOR GIVING AWAY YOUR AWESOME KNOWLEDGE ABOUT SOMETHING SO SIMPLEMENTE SO NICE AND SO GREAT,, love your videos liked and suscribed regards from Australia
Tips:
1. Use a casserole or any deep dish when boiling sugar and honey. The mixture doubles in size when it's boiling. I had spills and have to transfer to another.
2. Touch the Italian meringue ITSELF. Not the mixing bowl. My bowl was still hot, but the meringue itself was safe to handle. My meringue solidified quite soon and I didn't notice that my mixer was working harder.
3. In case the meringue is difficult to handle because it is getting harder, vegetable oil helps.
4. You can make them into balls.
Amazing recipe.. The way you share the recipe is very detailed and the outcome looks delicious and appetizing
This recipe was truly incredible- well explained ad it came out delicious!!!!
We call this Turkish delight in our area.
There's a similar sweet with a thin wafer like sheet on the top and bottom. It's called El Almedro
These torrones are super perfection !!!
Torrone is a must at Christmas - you made it look so easy, definitely making it 🥰
I just made this recipe last night. It turned out great.
You are a good teacher . Make difficult thing look so easy
That was our beloved when we were kids 😻 greetings from morocco 💐
Hi Anna , great video. Should the sugar be hard crack or soft crack because I've seen others do it to soft crack. Thanks
Anna, I adore all your recipes you're the best
I have tried so many recipes ,but this one is my fave
Fabulous video ! So easy to follow your tutorial for making an easier Torrone.
Very excellent video Anna. Question please. How would one store these and how long can you store them? Thank you.
Look so yummy and delicious. Wonderful presentation. Beautiful preparation. Thank you so much for giving me a brilliant Recipe. Have a nice day.👍
Proud that I tried making this again after trauma from a different recipe. It was delicious. My only challenge was that on the 2nd day, it lost it's shape and flattened a bit. Other than eating it quicker, any recommendations? Thanks for the recipe!
I haven't made this ywt but glad that you have made it and askes this ques. Hopefully Anna comes to the rescur with some tips on this issue.
So its very similar to Divinity... I have always seen this at that holidays, however don't think I have every eaten it before. Definitely will try it.
I love torrone, but all the recipies I've read seemed so difficult & involved much work. if they had just said 'make an italian meringue and mix stuff in' it would have been less daunting. You make it look so easy!
You’ve just opened up a whole new world to me. Thank you!! 😊😊😊
I love torrone so much it reminds me of Australia.
I will definitely try this too. I have tried your Cinnamon Goo yesterday,my kids love it..so yummy 👌👌
Thank you for sharing your experience and recipes. We always get inspired.
Is nougat always so soft? Commercial pieces I've bought have been firmer, they don't slump when I pick it up. Also, can some candied fruit be added for bits of bright color, or would it make the candy part dissolve from the moisture? Thanks. BTW, I made your naan last night, and brushed it with some garlic butter. It was so delicious along with chicken tikka masala!
Congratulations is an great recipe, I love torrone...in my country is very expensive ...i like si much ...
Aw my mom really likes these and she eats them whenever we go to someone’s house.ill show her this thanks Anna
This looks amazing! I would dip in dark chocolate and wrap individually for gifts 😊
Thanks Anna, you always make everything look so simple and easy to do!
I liked your style and way of working .. This sweets are similar to an Arabic sweets in Iraq called Mann W Salwa, and in the Levant(Sham) countries called Raha sweets.
Thank you Anna! Love this recipe! I am going to make it for Christmas!!❤❤❤
Did you do it? I´ve tried it but the result is...not perfect. The merengue became yellowish and the final texture is kinda soft. It´s very hard to eat with a spoon but too soft to cut with a knife. Not sure what went wrong. Maybe my thermometer is giving wrong measures or maybe I cooked it too fast. Do you have any insights?
I tasted a Persian version and I must say it is much more aromatic and tastier than the regular Torrone. They add rose water to it binded with glucose (sadly) instead of honey in order to keep the rose flavor in my guess but honestly.. you must try it to compromise with me. ha ha
Will try to make it using blossom water for that is what I got on hand for the time being. 😊 Thank you for uploading this, dear. I’ve got an occasion coming.👌🏻🌸🍃
Woua wat a succulent recipe you have to try thanks Anna love from Belgium
I always loved torrone and I never knew how easy was to make them
Time to start making Torrone!
I love the kind with amaretti cookies in them, they are the best!
I absolutely adore the hard torrone that is dipped in dark choc ❤️👌
I made it pretty easy snd taste good but just too soft and sticky ,,, any suggestions to firm it up a bit ??? Thanks
Thank you and God bless
Just made this following her directions and it seems to have worked. Now I have to wait a few hour or over night to take it out of the pan and cut it up.
I will try this recipe looks scrumptious!
Hi I seen your video and I tried to do nougat about 5 times with the almost the same result while is getting cold the sugar instead of get a soft elastic candy get like a partially cristalized augar. I didn't use honey since here is very expensive. I used two pots and in one of each a I put one pound of sugar (almost half kg.) In each and only in one I put VINEGAR to do inverted sugar in the half and I used spicy to add a flavor similar to honey. A little salt in the white.
1. I tried hotting one to 130 and the other to 145 and throw it separated. With 2 eggs and spice. I tried the sugars with water with ice and both get like candy but the one 145 very hard. Then the mix like Sandy instead of elastic.
2. Other trial was with less temperature 130 and no spicy. Adding a little VINEGAR in the white appart of the salt. The result was less hard but same crunchy and Sandy instead of elastic. The candy get good in water with ice.
3. I did other trial this time with less temperature between 120 and 125. But now I mixied with the eggs over a light flame on the stove. This time I tried sugar in cold water and the mix. The tree drops get good. A white and elastic candy bubble was a perfect nougat in the water. So I throw the peanuts and mixed a little over the flame and the peanuts were always hot fresh roasted. When it get cold I had the same result and not the result that achieve in the cold water with ice.
4. I did another trial reducing the eggs from 2 to one white. And mixing the sugar in one POT first checking in cold water the mix of sugar and also the mix with white egg. The cold water test get again very good and obtained a soft elastic white candy so I put the peanut and the result when cold was the same. I ROASTED MORE THE PEANUT IN THE OVEN THAN OTHER TIMES AND I PUT THEM HOT ALMOST TAKED OUT THE OVEN.
The first time tried cooling down in the freezer with same result.
So I think that the problem appear with the addition of the peanuts. Do.i have to take any special care about that? Like wash the peanut with VINEGAR or something like that (for the case of they are using alkali to take out the skin of it).
Many thanks in advance.
New recipe for me surely gonna try this❤❤
That's the spirit!
In Iran (persia) there is a sweet quite similar to this one, but it is made of the nectar of a special tree which is grown in some deserts specially Iran's deserts. It is called (Gaz), also the tree is called the same in Persian.
Oh, that looks so delicious!I could probably make that.
Hi, I am new to your channel and enjoying your baking videos. Can you please do a video on all the tools, machines/equipments
that you use/have?
Thank you!
Love it with the thin wafer. Thank You.
I tried it tonight and although I’ve got 3hrs to go…the merengue itself is very yummy! The one difficulty-- you kind of need some muscle to mix it!
Cutting it was a nightmare…I couldn’t reuse the same knife 🔪 twice…can this be placed in fridge to cook? I waited 3 hrs it was way too sticky…waited 6 additional hours still sticky. Removing parchment paper was hard…
I came back and was eager to try it. Thank you for sharing knowledge💕
I tried this recipe today. Turned out delicious but there were a few problems. Firstly, it didn't turn out white. I used dark brown colored honey so I think that was the reason my torrone turned out light beige. Secondly, after I let it set for 3 hours and cut it, it didn't completely hold its shape, started flattening out. I don't know what went wrong.Should I have whisked it longer?
Oh my god! I love you!
I was watching you through satellite and a lady spoke Farsi instead of you, and even though I knew it wasn't your voice, I got used to it! 😂 And now that I found you, I am very happy.😂😂😂❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
I am one of your fans.
Is it possible to add Farsi subtitles? Thank you. Thank you.❤❤❤❤❤❤❤❤❤❤❤❤❤
Dear person reading this you are such a gracious person!😃
Good recipe except if you don't own a $400 stand mixer may be a little difficult. As an Italian cook, I recommend cutting back on sugar when trying a new recipe. I've always had the issue of them coming out too sweet, whether it be cakes, cookies, pies, or candy... For some reason, people think sweeter is better. Not. I usually cut back 1/4 to 1/2 cup.
Excellent video greeting from Greece 🇬🇷
Came out great.
Very delicious 😋
Great recipe.looks so delicious.I have one doubt, is heating honey safe to eat.
Everyone wants something easy, great thumbnail😉 Well done Anna, beautiful recipe as always!
Your Torrone looks amazing! Thanks for the recipe!
Thanks for the recipe Anna😊
I love this recepie will try
Great tutorial. I wonder if I can use dried apricots and almonds.
You and your recipes very lovely great chef you
Amazing, looks so delicious ❤️
Oh Yummie Anna!! Just Love It!
First impresion I really like this channel thanks for recipe .
Nice too meetvyou from Indonesia
Thank you for the recipes. Can you also please do some savory recipes. Many thanks
Halp, my nougat turned almond brown,. It didn't stay white like all the pictures. Did the sugar get overcooked? I used a thermoter to a T.
You made me tear with joy! Got to make it now! 😋
i was aware of how much sugar the torrone has, but seeing more that 4 cups of sweetener blowed my mind, i still love it tho, even if is not that good for you 😭😭😭😭😭
Сушить нужно при температуре 100 градусов и несколько часов ? Или при комнатной температуре и несколько дней ?
I sure will try it thanks 🙏🙏👍
Could I make a one-half or one-third of the recipes? Getting a bit heavier in this quarantine but I want to try making this.
Most times cutting down a recipe's ingredients works, but I find I have to use a digital scale and measure in grams. Very tough to get a precise one third of eight ounces, for example. Keep a calculator at hand, you'll be using it.
Hi Anna, what do you do if you want it crunchy instead of chewy? Do you dry it in the oven on the lowest temperature?
I love your channel 🎉🎉🎉🎉good. recipe. Thanks for you.🧕
anna i followed your recipe and it was amazing, but there is one problem i have, why at the end after i leave it at room temperature even after 5 hours, my nougat texture is still soft.
Any other solution for that ?
Thank you, I really appreciate if you answer my comment 😁
Hi Ana I've followed your pastry recipes with success. This looks interesting but I've seen some videos where they show if left out at room temperature your Nougat melts n become sloppy. Is that normal with nougat? If so how do you store
Dear person reading this you are such a blessing!😃