Learn how to make a Torrone recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy these easy Torrone recipe!
"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!
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.
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!
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 never discard anything when cooking. If i wont eat it my dogs will and if they wont eat it my chickens will. One of my dogs will eat _anything_ even sriracha, so not much goes to waste.
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 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.
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.
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.
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!!!
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 ; )
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
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.
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!
+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
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.
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!
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.. :)
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!
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! 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 🤣
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! 😃👍🏻❤️
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.
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. ❤️🙏😋
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.
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.
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
+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!!!!!"
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 🤗.
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.
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.
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.
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.
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 !
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.
