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
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.
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 😊
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! ❤️
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
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!
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
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'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! 😁
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
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❤️.
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!
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!
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?
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!
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!
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.
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.
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.
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
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…
Hi Tried this today but was wondering if the sugar and honey proportion is correct as it feels that there is more of honey that sugar. Also mine looks more towards honey colour than the white colour is that ok or what went wrong. Please clear my doubt.
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 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!
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?
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.....
*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.
.
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
Yes, and each box had a picture of an Italian women in regional dress.
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
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!!
Made this today, following recipe as closely as I could -- terrific results, thank you so much!
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.
This used to be a family favorite during the holidays. Now I can make it year round. 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 😊
Your a good wifey;)
Made this tonight, magnifico! Clean was so easy because the torrone mixture simply melts.
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! ❤️
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
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!
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?
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
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 ♥️♥️♥️
You are a good teacher . Make difficult thing look so easy
Amazing recipe.. The way you share the recipe is very detailed and the outcome looks delicious and appetizing
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?
Love your videos Anna. I made it last night and for the first time, it came out perfect! Thanks for sharing the recipe.
My father liked that recipe very much..pleasant memories..
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
🏠
This recipe was truly incredible- well explained ad it came out delicious!!!!
Very excellent video Anna. Question please. How would one store these and how long can you store them? Thank you.
Fabulous video ! So easy to follow your tutorial for making an easier Torrone.
Hi Anna , great video. Should the sugar be hard crack or soft crack because I've seen others do it to soft crack. Thanks
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❤️.
Amo la manera cómo explicas,qué técnica !!! Soy una fan ,saludos desde PERÚ 🇵🇪
Anna, I adore all your recipes you're the best
I love how easy Anna demonstrates and clearly explains the Italian meringue method and the difference from the other more common meringues out there.
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!
These torrones are super perfection !!!
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 👍☺️
Torrone is a must at Christmas - you made it look so easy, definitely making it 🥰
I have tried so many recipes ,but this one is my fave
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 the kind with amaretti cookies in them, they are the best!
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!
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
I just made this recipe last night. It turned out great.
Woua wat a succulent recipe you have to try thanks Anna love from Belgium
Look so yummy and delicious. Wonderful presentation. Beautiful preparation. Thank you so much for giving me a brilliant Recipe. Have a nice day.👍
That was our beloved when we were kids 😻 greetings from morocco 💐
Thank you for sharing your experience and recipes. We always get inspired.
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?
You’ve just opened up a whole new world to me. Thank you!! 😊😊😊
Congratulations is an great recipe, I love torrone...in my country is very expensive ...i like si much ...
Excellent video greeting from Greece 🇬🇷
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!
Thanks Anna, you always make everything look so simple and easy to do!
I will try this recipe looks scrumptious!
Great tutorial. I wonder if I can use dried apricots and almonds.
The best recipe for torrone
You and your recipes very lovely great chef you
Is it possible to make the Nougat a little harder by bringing the temp. of the sugar and honey to 340-350F?
Oh, that looks so delicious!I could probably make that.
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.
I love torrone so much it reminds me of Australia.
Great recipe.looks so delicious.I have one doubt, is heating honey safe to eat.
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.
I always loved torrone and I never knew how easy was to make them
Time to start making Torrone!
Love it with the thin wafer. Thank You.
I love this recepie will try
Can regular granulated sugar be used if you don’t have caster sugar.?
I came back and was eager to try it. Thank you for sharing knowledge💕
Your Torrone looks amazing! Thanks for the recipe!
New recipe for me surely gonna try this❤❤
That's the spirit!
Came out great.
Very delicious 😋
I absolutely adore the hard torrone that is dipped in dark choc ❤️👌
I will definitely try this too. I have tried your Cinnamon Goo yesterday,my kids love it..so yummy 👌👌
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.
Thank you for the recipes. Can you also please do some savory recipes. Many thanks
Сушить нужно при температуре 100 градусов и несколько часов ? Или при комнатной температуре и несколько дней ?
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.
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.
Thank you and God bless
This looks amazing! I would dip in dark chocolate and wrap individually for gifts 😊
Thanks for the recipe Anna😊
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
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?
Oh Yummie Anna!! Just Love It!
I sure will try it thanks 🙏🙏👍
Aw my mom really likes these and she eats them whenever we go to someone’s house.ill show her this thanks Anna
Amazing, looks so delicious ❤️
You made me tear with joy! Got to make it now! 😋
Great! Always wanted to make. Will make it now.
Dear person reading this you are such a gracious person!😃
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 Anna well done
Can i use defrosted egg whites? Thank you!!
Amazing!!! well done ☺️👍
That’s awesome recipe! Love to try it
First impresion I really like this channel thanks for recipe .
Nice too meetvyou from Indonesia
Do these stay nice and soft / stretchy once fully set? I like a chewy nougat
@ohyumwithannaolson
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…
Hi
Tried this today but was wondering if the sugar and honey proportion is correct as it feels that there is more of honey that sugar.
Also mine looks more towards honey colour than the white colour is that ok or what went wrong.
Please clear my doubt.
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 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!
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?