"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!
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!
@@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 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.
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.
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.
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.. :)
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 ; )
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.
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
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.
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.
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.
+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
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
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!!!
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.
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.
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!
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.
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!
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.
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.
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 🤣
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🌸
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!
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.
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 🤗.
Thank you for the recipe for this beautiful Torrone. I made these while watching your video following step by step, they turned out amazing I am so happy with the results. It takes a bit of time but we’ll worth doing, I’ll never buy Torrone again. ❤️🙏😋
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.
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! 😃👍🏻❤️
Between listening to the instructions and reading the comments, I gained five years to my life. An added ton of serotonin (sp?) -- best invisible ingredient. Wow it does look delicious as I remember.
OMG! I used to love this turron de Alicante! It's what it was called in Cuba and we used to get it for Christmas directly from Spain! It was hard though... I'm going to have to try to make your recipe; It looks delicious!!!
turron de alicante is made in Alicante, Spain, and can be only called that if it's made in Alicante as is protected by denomination of origin, if it's not from Alicante then it has to be called "turron duro"
@@mikaku no its not. Its from Iran. This is an Iranian confection. Brought to both Italy and Spain by the spread of Muslims. I dont even think Spain has pistachios, those are grown in Iran.
In Italy we also have a traditional version that is hard, and another more modern type that crumble as you bite into it. But my favorite is this softer one. The only problem is that it disappears in a second! At least the hard one requires some time to be chewed :)
My Cuban friend always bought turron for Christmas. He claimed it was from Spain. He passed away a few years ago. I would have loved to make this for him. I am thinking he would have stopped buying it and started making his own.
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.
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.
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
Same here. And the ones where I live are so sticky that I am always afraid that if I open my mouth in the middle of the bite, my teeth I'll fall out and be glued to the torrone.
I once read in a Spanish confectionery book is made in three different textures, one is very soft and should have a lot less nuts, one is about this texture with the amount of nuts he used, and one should be super hard with a lot more nuts.
I DID IT! I made it, I stirred and stirred (cant believe I actually did it) just like you said and it came out great!! I'm just hoping I get some company because this is really too much for one person, Lol!
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 !
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 🌹
+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!!!!!"
I just made this recipe. It isn't completely cooled yet, but I think mine will be more flowing than set up. I cooked it over the 40 minute mark, and it even got a bit toasted, and I was still not able to get it to more than that rubbery goo stage. It still tastes amazing, but I think it's going to be too soft. It was fun as heck to make, though. I love all of Chef John's tutorials!
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 TH-cam channel. Definitely, going to be making this recipe! Thanks 🙏🏼for sharing this video.
Just wanted to point out that _turron de Alicante_ (which is what this candy is called in Spain) is a traditional New Year's Eve treat in that country. :)
a few mistakes here, first, it only can be called Turron de Alicante if it's made there, if not, its name is "turrón duro", and it's not a New Year's Eve treat, we eat it throughout all the celebrations in Christmas.
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!
thats what fucks with me about his videos, the proportions looks so big but when you make it its actually small, everything in this dudes kitchen is small including his hands.
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.
Hi everyone! Thank you so much for this video, which I found on Bennington Battle Day 2020. I remember as a kid growing up in Spain Torrone de Alicante, which looked the same but was hard. It was too hard to cut. You had to hit it with a hammer to get small pieces. How would one get that hardness, but just cooking it longer?
Hi Phil - Yes, the one you can buy from TK Maxx/Home Sense is Almendro (brand) and is indeed rock hard. Lakeland also sell/sold it... "Turrón is a very old, traditional sweet of Moorish (Arabic) origin. It has been a popular sweet for centuries, even outside Spain's borders. It is said that the Moors invented turrón over 500 years ago in Jijona, a small town about 30 miles or so north of Alicante"
You likely have your answer already, but mine turned out hard likely due to it coming to a slight boil (never burning) by the end. I kept my stove on very very low and my pot had a very thick bottom, but it happened nonetheless. (It softens easily in the microwave.) I think, if you haven't tried making it already, that it would become hard very easily for you. By the end of stirring my white paste was letting out large bubbles "plops" . If you reach that stage and sit there a minute or two, I would think your batch would turn out just the way you like it.
This recipe seems highly dependent on what your stovetop outputs for Low. Nature gas in particular seems to fluctuate wildly based on the pressure in the lines. My Sugar mixture was boiling like crazy within 10 minutes, and by 20 had evaporated every ounce of water and turned dark brown even with constant stirring.
It's funny that I made Torrone yesterday, and just by chance, or maybe my subconscious was working overtime, I stumbled upon this recipe. Chef John, your suggestions will make my next foray into Torrone much easier. Thankyou. I love Torrone...maybe just a little too much, but hey, life is short. ENJOY!!!!!
That is simply Torrone heaven. Can you imagine making an ice cream with Torrone and marzipan ...…. Yum. Chewy Torrone in ice cream IS THE BEST. Thank you for making the recipe. What a Masterpiece.
7:33 I love your hands; nice clean and short nails, a good example for many cooks wandering around the net touching doughs with hairy fingers and hairy arms; you can also see dirty nails. Congratulations for you video and the master TORRONE class. You explain very clearly. Greets from Buenos Aires!
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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 ?
MR TRUMP MR FARAGE MR JOHNSON the more important question is, “how much dang almonds and pistachios does it take for this recipe?!”
Nancy Pippo well, I don’t check the description too often.
"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
th-cam.com/video/zsZREhr2_xs/w-d-xo.html
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 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.
th-cam.com/video/zsZREhr2_xsu/w-d-xo.htmli
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
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 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.. :)
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
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.
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.
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.
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 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.
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 TH-cam! 😂😂😂
bet your house stinks..
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 👍
I made it for the first time this past Christmas for my Italian family: THEY LOVED AND APPROVED!!! 😍❤
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!!!
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.
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.
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 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
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!
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 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.
th-cam.com/video/zsZREhr2_xs/w-d-xo.html
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!
I remember eating this as a child at my Italian grandparents' home in Chicago. I never knew what it was called. 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
I discovered this stuff in Pisa Italy... I fell in love with it...
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.
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
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!
th-cam.com/video/zsZREhr2_xs/w-d-xo.html
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 🤣
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🌸
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.
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!
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.
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 🤗.
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
Thank you for the recipe for this beautiful Torrone. I made these while watching your video following step by step, they turned out amazing I am so happy with the results. It takes a bit of time but we’ll worth doing, I’ll never buy Torrone again. ❤️🙏😋
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.
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! 😃👍🏻❤️
th-cam.com/video/zsZREhr2_xs/w-d-xo.html
Between listening to the instructions and reading the comments, I gained five years to my life. An added ton of serotonin (sp?) -- best invisible ingredient. Wow it does look delicious as I remember.
OMG! I used to love this turron de Alicante! It's what it was called in Cuba and we used to get it for Christmas directly from Spain! It was hard though... I'm going to have to try to make your recipe; It looks delicious!!!
That's because its from Alicante, SPain. Not italian.
turron de alicante is made in Alicante, Spain, and can be only called that if it's made in Alicante as is protected by denomination of origin, if it's not from Alicante then it has to be called "turron duro"
@@mikaku no its not. Its from Iran. This is an Iranian confection. Brought to both Italy and Spain by the spread of Muslims. I dont even think Spain has pistachios, those are grown in Iran.
In Italy we also have a traditional version that is hard, and another more modern type that crumble as you bite into it. But my favorite is this softer one. The only problem is that it disappears in a second! At least the hard one requires some time to be chewed :)
My Cuban friend always bought turron for Christmas. He claimed it was from Spain. He passed away a few years ago. I would have loved to make this for him. I am thinking he would have stopped buying it and started making his own.
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!!!
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.
Thank you.. You've just showed me how to "finally" make a Big Hunk candy bar. Love it!
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.
Amazing! Looks better than any I see advertised online.
I think I want to make this for my coworkers! But are they worthy? 🤔
MikiKiki bahaha😂
They are not worthy! If I were you I would keep it all to myself and indulge like a Gollum ☺
Youl find out when you've made it for them ))
MikiKiki ha ha u crack me up.
I think the same way
Lol, proly not
Love how he makes this so fun love his sense of humour
You are a good teacher for first timers.
"Discard that piece... into our mouth"
Amii I loved that punchline 😄
Please look at Kaitlyn Mckessy's profile on here
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
Your way of talking is Amazing love it
I'm too lazy to stir for 30 mins & then 40 mins. Even too lazy to finish this com. . .
I'm going to pay my kids to do it. A dollar each.
+cbasallie A buck!? Child slavery...
+Christine King since the kids are being payed it's technically child labour.
+TheHiddenVoice15679 you are correct! Pretty much what we pay everyone here in Idaho, god help us.
+xxGuItArGiRLxx89 ...ment.
Your Torrone looks very soft, when I eat Torrone bought from the store, I am always afraid my teeth might fall out.
My torrone was sticky as hell.... simplified it to 50/50 honey and sugar
Same here. And the ones where I live are so sticky that I am always afraid that if I open my mouth in the middle of the bite, my teeth I'll fall out and be glued to the torrone.
I once read in a Spanish confectionery book is made in three different textures, one is very soft and should have a lot less nuts, one is about this texture with the amount of nuts he used, and one should be super hard with a lot more nuts.
Hahaha
You're buying the wrong brand.
I DID IT! I made it, I stirred and stirred (cant believe I actually did it) just like you said and it came out great!! I'm just hoping I get some company because this is really too much for one person, Lol!
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 !
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..
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 🌹
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
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?
I just made this recipe. It isn't completely cooled yet, but I think mine will be more flowing than set up. I cooked it over the 40 minute mark, and it even got a bit toasted, and I was still not able to get it to more than that rubbery goo stage. It still tastes amazing, but I think it's going to be too soft. It was fun as heck to make, though. I love all of Chef John's tutorials!
I absolutely love turron (in spanish), I could eat that whole thing in one sitting!
It's so much sugar, but it's so gooood
"hip gold" we call those things in Germany :-) I can't resist to torrone.
@@hesspet In Saudi Arabia we call it throat relaxation
Similar name and ingredients but not the same sweet.
in Puerto Rico we love to eat this for christmas! Delicious!
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 TH-cam channel. Definitely, going to be making this recipe! Thanks 🙏🏼for sharing this video.
"Even out of focus you can tell how good thats going to be" hahahahah
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
This was my FAVORITE treat from the Italian store growing up.
OMG this is my favorite candy ever - thanks!
"Warm nuts are the best"
Inner 12 year old: Tee hee!
it's funny because it's true ( ͡° ͜ʖ ͡°)
Your a perv
I love your every crazy voice. I listened to so many videos. Your voice goes up and down. Idk but it makes me happy.
"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.
Just wanted to point out that _turron de Alicante_ (which is what this candy is called in Spain) is a traditional New Year's Eve treat in that country. :)
a few mistakes here, first, it only can be called Turron de Alicante if it's made there, if not, its name is "turrón duro", and it's not a New Year's Eve treat, we eat it throughout all the celebrations in Christmas.
Thank you. This is suitable for someone who doesn't have a whipping machine. A LOT of stirring. 💪
TUURRRROOOOON
and stir, and stir, and STIRRR! lol thanks for this video!
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!
th-cam.com/video/zsZREhr2_xsu/w-d-xo.htmli
1:48
“And then to that we will add a little bit of sugar”
**adds like 2 cups of sugar**
that is still small tbh
Lol true 😆
Looks like half a cup
thats what fucks with me about his videos, the proportions looks so big but when you make it its actually small, everything in this dudes kitchen is small including his hands.
Add two shots of Vodka
This makes me think of ancient rice krispie squares.
That’s what I was thinking!!!
I love this it brings back memories when I was so young to reach up and get a piece when no one was looking
That is beautiful! What a nice gift it would make. I love Torrone but I never made any.
Not worth it too time consuming 👍🏻
TURRRON!!!! TURRRRRRRRROOOONE!!!
TURRŌN?!?!
@@Its.Haze. *TUUUURRRRRROOOØÖØØN!!!*
*TUUUUŲRRRRRRRØØÖØØNNNNŃ!!!!*
*TUUUUUUUÚŐÔÔÔŒNNNNNNNNNNN*
@@anondeilvers91 TURRRRRRRRŌN
TURRRÓN!!! TURRRRRRRRRRÓN!!! TURRRÓN TURRÓN!!!!!
Turron (TURR 'n) = torrone (tur OWN). Same candy, different language.
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.
he sounds like Seth rogen and tom hanks had a baby and he became a voice actor.
haha im not the only one who though this.
jimmy mc chardench the way he talks is almost enough for me not watch yhe videos. its really bad.
I was thinking Seth Rogen and Perd Hapley.
I thought of Brendan Fraser.
Its not so much who he sounds like, but how he talks.
HiS InFleCtiONS aRe AlL OVeR tHE PlaCe
Hi everyone! Thank you so much for this video, which I found on Bennington Battle Day 2020.
I remember as a kid growing up in Spain Torrone de Alicante, which looked the same but was hard. It was too hard to cut. You had to hit it with a hammer to get small pieces. How would one get that hardness, but just cooking it longer?
Hi Phil - Yes, the one you can buy from TK Maxx/Home Sense is Almendro (brand) and is indeed rock hard. Lakeland also sell/sold it...
"Turrón is a very old, traditional sweet of Moorish (Arabic) origin. It has been a popular sweet for centuries, even outside Spain's borders. It is said that the Moors invented turrón over 500 years ago in Jijona, a small town about 30 miles or so north of Alicante"
You likely have your answer already, but mine turned out hard likely due to it coming to a slight boil (never burning) by the end. I kept my stove on very very low and my pot had a very thick bottom, but it happened nonetheless. (It softens easily in the microwave.) I think, if you haven't tried making it already, that it would become hard very easily for you. By the end of stirring my white paste was letting out large bubbles "plops" . If you reach that stage and sit there a minute or two, I would think your batch would turn out just the way you like it.
Just found this...Thank you! Have wanted a recipe for this Heavenly treat, for years!! All the best!
This recipe seems highly dependent on what your stovetop outputs for Low. Nature gas in particular seems to fluctuate wildly based on the pressure in the lines. My Sugar mixture was boiling like crazy within 10 minutes, and by 20 had evaporated every ounce of water and turned dark brown even with constant stirring.
Use a heat diffuser
I love this guy. Sat here thinking he’s Bert and Ernie’s long lost room mate.
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
Reminds me of a Canadian accent almost. The up and down tones ... not sure if you are done, asking a question or just being sarcastic.
Eh?
That's part of the mystique of Canadians - you'll never know.
I'm Canadian, and that's definitely NOT what he sounds like! He sounds American to me. :)
its an american with affectation, he sounds normal in old videos.
canadians don’t sound like that unless we are imitating him.
duuuude that accent is definitely NOT Canadian
TURRŌN!?
you got Blood ID
*turrón
TURRŌN.
It's funny that I made Torrone yesterday, and just by chance, or maybe my subconscious was working overtime, I stumbled upon this recipe. Chef John, your suggestions will make my next foray into Torrone much easier. Thankyou. I love Torrone...maybe just a little too much, but hey, life is short. ENJOY!!!!!
This is a traditional Christmas treat from our Spanish heritage in Puerto Rico
That eggy marzipan one, I used to buy boxes there
That's right my fellow boricua!
Would lining the pan with parchment/wax paper work ok in terms of stickiness, compared to cling wrap? Excited to try this recipe!
That is simply Torrone heaven. Can you imagine making an ice cream with Torrone and marzipan ...…. Yum. Chewy Torrone in ice cream IS THE BEST. Thank you for making the recipe. What a Masterpiece.
He says "we're going to add a little sugar" and then proceeds to dumping at least a pound of sugar into the pot.😂😁😉
its a nougat...
You already nougat.
Not to mention what he said; Be Shure that your Nuts are warm!
😂😂😂😂😂👍
YIp - he forgot to tell us the recipe comes with an exercise program :)
I love it so easy 💜
Thank you from Morocco 😻💭
My Grandma used to make the nougat and put cut up jelly beans in it. Scrumptious! I would love to try this with the nuts. Mmmm!!
7:33 I love your hands; nice clean and short nails, a good example for many cooks wandering around the net touching doughs with hairy fingers and hairy arms; you can also see dirty nails. Congratulations for you video and the master TORRONE class. You explain very clearly. Greets from Buenos Aires!
berenice raffaelli Someone's got a hand fetish. 😀