Anna's INCREDIBLE Torrone Recipe!
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2020
- Torrone is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
3 large egg whites, at room temperature
pinch salt
2 cups + ¼ cup (450 g) granulated sugar (caster sugar)
2 cups (670 g) honey
2 cups (320 g) blanched whole almonds, lightly toasted
1 cup (120 g) shelled pistachios
2 tsp (10 mL) finely grated orange or lemon zest
1 tsp (5 mL) vanilla extract
cornstarch, for dusting (cornflour)
Directions
1. Grease a 9-x-13-inch (23-x-32-cm) pan and line it with parchment paper so that the paper comes up the sides.
2. Whip the egg whites in a stand mixer fitted with the whip attachment with the salt until foamy and then gradually add ¼ cup (50 g) of sugar until the whites hold a soft peak when the beater is lifted.
3. In a large saucepot, bring the remaining 2 cups (400 g) of sugar and the honey to a boil over high heat while stirring constantly. Keep stirring and use a candy thermometer to gauge when the sugar reaches 280 F (138 C), at which point stop stirring (the sugar will no longer be at risk to boil over) and continue boiling until the sugar reaches 315 F (157 C) - this takes about 4 minutes from when it hits 280 F/138 C. Remove the pot from the heat and stir it until it cools to about 300 F (149 C), 1-2 minutes.
4. Turn on the mixer to high speed and carefully pour the hot sugar down the inside of the mixer (this avoids splatters) and continue to whip on high speed until the meringue thickens and cools enough that it can be touched, about 4 minutes. When you first add the sugar the meringue will inflate, but then collapse a little as it continues to whip.
5. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla by hand. Work quickly to scoop and spread the torrone into the prepared pan, using hands dusted with cornstarch, press this evenly into the pan and let it cool completely (3 hours) before slicing.
6. To slice, tip the torrone onto a cutting board, peel away the parchment paper and dust the torrone liberally with cornstarch. Use an oiled knife (wiped with vegetable oil or cooking spray) to cut the torrone into bite size pieces.
TIPS
The torrone should be stored in a single layer - if stacked it will stick and squish.
While normal caramel should not be stirred as it cooks, the torrone sugar must be stirred as it begins to cook so that the honey doesn’t boil over.
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#AnnaOlson #OhYum #Torrone - แนวปฏิบัติและการใช้ชีวิต
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.....
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;)
*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.
.
This used to be a family favorite during the holidays. Now I can make it year round. Thank 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.
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! ❤️
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
You’ve just opened up a whole new world to me. Thank you!! 😊😊😊
Thanks Anna, you always make everything look so simple and easy to do!
Love your videos Anna. I made it last night and for the first time, it came out perfect! Thanks for sharing the recipe.
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
This recipe was truly incredible- well explained ad it came out delicious!!!!
Thank you for sharing your experience and recipes. We always get inspired.
Torrone is a must at Christmas - you made it look so easy, definitely making it 🥰
These torrones are super perfection !!!
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❤️.
Made this tonight, magnifico! Clean was so easy because the torrone mixture simply melts.
I came back and was eager to try it. Thank you for sharing knowledge💕
Amazing recipe.. The way you share the recipe is very detailed and the outcome looks delicious and appetizing
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 ♥️♥️♥️
Fabulous video ! So easy to follow your tutorial for making an easier Torrone.
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!!
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!
Anna, I adore all your recipes you're the best
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 👍☺️
I have tried so many recipes ,but this one is my fave
Look so yummy and delicious. Wonderful presentation. Beautiful preparation. Thank you so much for giving me a brilliant Recipe. Have a nice day.👍
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
You made me tear with joy! Got to make it now! 😋
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?
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!
I will definitely try this too. I have tried your Cinnamon Goo yesterday,my kids love it..so yummy 👌👌
Woua wat a succulent recipe you have to try thanks Anna love from Belgium
Great! Always wanted to make. Will make it now.
Oh, that looks so delicious!I could probably make that.
Amo la manera cómo explicas,qué técnica !!! Soy una fan ,saludos desde PERÚ 🇵🇪
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.
That was our beloved when we were kids 😻 greetings from morocco 💐
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
You are a good teacher . Make difficult thing look so easy
I love how easy Anna demonstrates and clearly explains the Italian meringue method and the difference from the other more common meringues out there.
Came out great.
Very delicious 😋
Amazing, looks so delicious ❤️
Your Torrone looks amazing! Thanks for the recipe!
This looks amazing! I would dip in dark chocolate and wrap individually for gifts 😊
I will try this recipe looks scrumptious!
Oh Yummie Anna!! Just Love It!
That’s awesome recipe! Love to try it
I just made this recipe last night. It turned out great.
Thanks for the recipe Anna😊
I love this recepie will try
Love it with the thin wafer. Thank You.
I love the kind with amaretti cookies in them, they are the best!
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.
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 absolutely adore the hard torrone that is dipped in dark choc ❤️👌
Love this 😍😍😍
New recipe for me surely gonna try this❤❤
That's the spirit!
My father liked that recipe very much..pleasant memories..
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?
Amazing!
Congratulations is an great recipe, I love torrone...in my country is very expensive ...i like si much ...
Woow so good 🤤
I sure will try it thanks 🙏🙏👍
Thank you Anna well done
Aw my mom really likes these and she eats them whenever we go to someone’s house.ill show her this thanks Anna
Looks yummy 😋
I love torrone so much it reminds me of Australia.
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
🏠
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
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!!! well done ☺️👍
Thank you and God bless
Wowwwwwwww!!! YUMY! 😍😄⚘
Great recipe 🌻
Love it ... 😍😍😘😘
WaooO Looks Delicious 👍😋
I always loved torrone and I never knew how easy was to make them
Time to start making Torrone!
You and your recipes very lovely great chef you
Excellent
So yummy 👌♥️♥️♥️
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!
Excellent video greeting from Greece 🇬🇷
So yummy😋👍
Thank you for the recipes. Can you also please do some savory recipes. Many thanks
Hmmmmm, i love it👍👍👍💓💓💓💓
Everyone wants something easy, great thumbnail😉 Well done Anna, beautiful recipe as always!
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.
Very excellent video Anna. Question please. How would one store these and how long can you store them? Thank you.
Yummy 😋
Thank you : )
Thank you.
Great tutorial. I wonder if I can use dried apricots and almonds.
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!
Great recipe.looks so delicious.I have one doubt, is heating honey safe to eat.
First impresion I really like this channel thanks for recipe .
Nice too meetvyou from Indonesia
MMMM LOV IT
very good . thanks 🦋👏👏🙏🙏👍👍🦋
Hi Anna , great video. Should the sugar be hard crack or soft crack because I've seen others do it to soft crack. Thanks