Learn how to make a Torrone recipe! Go to foodwishes.blogspot.com/2016/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy these easy Torrone recipe!
Пікірлер: 3 600
@foodwishes4 жыл бұрын
Check out the recipe: www.allrecipes.com/Recipe/246463/Torrone-Italian-Nut-and-Nougat-Confection/
@diabolicalhotshot4 жыл бұрын
Good Day Can you leave out the nuts and make a plain nougat?
@nonenoneonenonenone4 жыл бұрын
I'm guessing you do all the stirring because it makes the best texture, and also burns calories.
@mrtrumpmrfaragemrjohnson3244 жыл бұрын
Why do you speak so stupidly ?
@coolcucumbers76014 жыл бұрын
Food Wishes , hi, I wanted to ask, the recipe calls for honey. I am allergic to it, can I replace it with corn syrup?
@chrisfindsabitofbliss04734 жыл бұрын
MR TRUMP MR FARAGE MR JOHNSON the more important question is, “how much dang almonds and pistachios does it take for this recipe?!”
@josiptumapa5 жыл бұрын
Chef John: “...Discard that piece” *- Me: “DONT YOU DARE.”* Chef John: “... Into our mouth...” *- Me: “that’s my boy!”*
@PauloConstantino1675 жыл бұрын
duh
@maahibanerje90135 жыл бұрын
😂 Same
@arthas6404 жыл бұрын
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.
@victoriatam87604 жыл бұрын
Great dry sense of humor 😉
@shawn13mertle134 жыл бұрын
What you just said.
@cruithne60217 жыл бұрын
"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!
@Automedon25 жыл бұрын
Oh, I thought you were talking about the warm nuts
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKc.html
@maureentuohy86724 жыл бұрын
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.
@mjaylith52324 жыл бұрын
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.
@voluntaryismistheanswer4 жыл бұрын
My Christmas stocking, sigh, where can I ever find that again?
@kenm.27932 жыл бұрын
@@voluntaryismistheanswer italian delis have them
@newtexan18 ай бұрын
Same! But my grandmother would bring them to us every August when she would visit from Italy.
@jimalden93552 жыл бұрын
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.
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKeo.htmli
@CrabRangoon2456 жыл бұрын
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!
@drewbakka52652 жыл бұрын
Thanks for the tips bro. I was going to finally try this tonight
@madisonwest41732 жыл бұрын
@@drewbakka5265 how was it? pls lmk I wanna make it😫
@drewbakka52652 жыл бұрын
@@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
@madisonwest41732 жыл бұрын
@@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:(
@Sherry.9 Жыл бұрын
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!
@alphadelta53045 жыл бұрын
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.
@Designedbyalebanese5 жыл бұрын
Tarek ANOUTI shoukran!!
@sorayayassine34395 жыл бұрын
Thank you
@yildiz105185 жыл бұрын
Tarek ANOUTI glucose is so unhealthy tho
@W1235 жыл бұрын
Lebanese master's in food and sweets تحياتي
@hliaam3295 жыл бұрын
Tarek ANOUTI thank you
@asrafelicia4 жыл бұрын
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.. :)
@lizethrodriguez68885 жыл бұрын
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
@msr11164 жыл бұрын
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.
@jn89224 жыл бұрын
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.
@gabrielemagnabosco89264 жыл бұрын
ever tried to make polenta in big batches?
@gameseeker63074 жыл бұрын
3 m u s k e t e e r s
@lancermitsubishi21794 жыл бұрын
Charge fully a Stirio and let it run for the whole time. That is what I call handy gadget.
@SUPERIMIAINI8 жыл бұрын
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.
@cathys9492 жыл бұрын
Cuban coffee and tu'ron! What a sugar rush!
@lolahernandez68712 жыл бұрын
I made it for the first time this past Christmas for my Italian family: THEY LOVED AND APPROVED!!! 😍❤
@arnoldcaines90124 жыл бұрын
I discovered this stuff in Pisa Italy... I fell in love with it...
@recruitmentch8 жыл бұрын
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
@katharina... Жыл бұрын
Genius! Thank you for sharing 👍
@medawson015 жыл бұрын
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.
@Tiger_Simple3 жыл бұрын
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~
@juan19113 жыл бұрын
The sweet is Spanish and it's called turrón, it came from the Islamic pastry shop
@deanarnold62843 жыл бұрын
We have to make this! My wife is a beekeeper and this year’s honey (harvested yesterday) is very light!!
@Trund273 жыл бұрын
Ohhhh, that will be fantastic!! Fresh honey! Excellent.
@reeooww8 жыл бұрын
Oohhh there's a Persian version of this that has pistachios and rose water. I loved it when I was a kid ☺️
@xLithePanther8 жыл бұрын
+reeooww turkish delight?
@rkmugen8 жыл бұрын
+xLithePanther The idea is the same, but it holds the nuts/fruits in a suspension of dense gelatin instead of an egg-based meringue.
@MuffinatorXII8 жыл бұрын
+reeooww rahat lokum?
@reeooww8 жыл бұрын
+xLithePanther +MuffinatorXII it's called Gaz :) en.wikipedia.org/wiki/Gaz_%28candy%29
@litlprayer8 жыл бұрын
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!!!
@mrsmommy818 жыл бұрын
Just go ahead and discard that piece.......into our mouth.
@Lenaxiss8 жыл бұрын
+Kelly Mrsmommy I lost it at that point!
@mrsmommy818 жыл бұрын
lol yep!
@BrianFM796 жыл бұрын
That's what she said 😂
@CindysReviews6 жыл бұрын
Lol i was just going to comment this
@terencemckenna64686 жыл бұрын
I made some. I would like to discard a piece of something in your mouth.
@chessie20033 жыл бұрын
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.
@lj.35892 жыл бұрын
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.
@cydkriletich65382 жыл бұрын
@@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.
@NatalieCWilliams3 жыл бұрын
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! 😃👍🏻❤️
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKc.html
@pinkfreud625 жыл бұрын
My Italian grandma always had these in her house. She never made them, but bought them in those little boxes.
@leftyla8 жыл бұрын
I'll make this with my cats. All 34 of them. They can take turns stirring.
@rharris88908 жыл бұрын
+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
@whateverlol937 жыл бұрын
You have 35 likes on this comment, 34 cats. Way to go liking your own comment.
@goarberuti58437 жыл бұрын
leftyla a
@Bj-yf3im6 жыл бұрын
leftyla When you do, film it and post to KZfaq! 😂😂😂
@user-zm9yc2kb8x5 жыл бұрын
bet your house stinks..
@marioni1162 жыл бұрын
I remember eating this as a child at my Italian grandparents' home in Chicago. I never knew what it was called. Thank you!
@Burmilla.3 жыл бұрын
TURRON!
@acbeaumo8 жыл бұрын
A treat made of nuts and sticky, white goo. I like where this is going.
@bskulldragon1008 жыл бұрын
+Marwa Katir heey marwa add me on snapchat ;) saeedur
@sleepyjo93408 жыл бұрын
+Marwa Katir do you like nuts and sticky goo?
@RoryRenee248 жыл бұрын
Your comment has 69 likes. How appropriate, but disgusting.
@soraninja8 жыл бұрын
mmmm
@SuperPrettyPink1018 жыл бұрын
Giggity
@srhalnon7 жыл бұрын
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
@smctunes5 жыл бұрын
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.
@rustyfox27945 жыл бұрын
It's a very off-putting sing-songy sound, nothing at all like natural speech. Afraid I can't watch while listening to that!
@sk8erin8er5 жыл бұрын
Rusty Fox nobody cares, buddy.
@rustyfox27945 жыл бұрын
The Flash - it's called feedback.
@DefiledAtonement5 жыл бұрын
I couldn't even finish it because of the voice thing.
@bluegirrafe173 жыл бұрын
TUURRRROOOOON
@gsdtravels64572 жыл бұрын
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!
@HiyamAwartani5 жыл бұрын
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
@jjjonse5 жыл бұрын
Thanks, I´m going to try that. Love cardamom.
@ham37494 жыл бұрын
Sounds good! I was thinking orange zest as well!
@utharkruna11164 жыл бұрын
How much do you use ?
@tofamv4 жыл бұрын
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 ; )
@mamagen79984 жыл бұрын
cardamom would be absolutely delisious my dear
@debd56415 жыл бұрын
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.
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKc.html
@ruslitful Жыл бұрын
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!
@lwpweb4 жыл бұрын
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.
@marywillis83723 жыл бұрын
Thanks so much for your review. I haven't had this since grade school days so I'll definitely try this recipe. Be blessed.
Turron (TURR 'n) = torrone (tur OWN). Same candy, different language.
@fosstv457 жыл бұрын
this is probably the best cooking show on youtube
@sheiliaw.43765 жыл бұрын
Thank you.. You've just showed me how to "finally" make a Big Hunk candy bar. Love it!
@maryreyes3683 жыл бұрын
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.
@ephrem30004 жыл бұрын
At first, I was annoyed with the tonal pitchiness of his voice, but after having watched 30 of his videos, I find it adds a wonderful character to the videos, particularly with his sense of humor.
@pamyp218 жыл бұрын
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!
@JohnDoe-tf5my5 жыл бұрын
"Warm nuts are the best" Inner 12 year old: Tee hee!
@rndmcmmnt3 жыл бұрын
it's funny because it's true ( ͡° ͜ʖ ͡°)
@bootscatsworld3 жыл бұрын
Your a perv
@zozophonchkey53003 жыл бұрын
TURRŌN!?
@peachcampanella3 жыл бұрын
you got Blood ID
@everfluctuating3 жыл бұрын
*turrón
@adyashapattnaik56913 жыл бұрын
TURRŌN.
@m.g.trazor4174 жыл бұрын
"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.
@khendhrahsilverbridge26178 жыл бұрын
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.
@Hypatia42426 жыл бұрын
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.
@collegecareerresults78785 жыл бұрын
Your story is charming.
@Ramseds875 жыл бұрын
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.
@hailtothevic6 жыл бұрын
I always assumed that these just magically appeared in airports around the world
@donnav62195 жыл бұрын
Italian markets too.
@kuchangko62115 жыл бұрын
victor maphosa Waw magically hahaha well that's you're opinion
@firstlast64375 жыл бұрын
@@kuchangko6211 your
@logoseven33655 жыл бұрын
victor maphosa Grandma. Every Christmas. She bought them. I think I’ll try and make this. Thank you.
@MmM-do6rg5 жыл бұрын
Hahaha
@toniadellapenta904 жыл бұрын
This is great!! Thank you♥️ I remember as a child eating this at Christmas. It was one of our Christmas treats!!
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKed.htmlui
@lindagiovannazambanini62184 жыл бұрын
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!
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKc.html
@viniciusrocha71255 жыл бұрын
Tip: It tastes amazing with cashew nuts also. Love your videos, your narration and your recipes. I'm a huge fan who always enjoooy.
@aliciab61934 жыл бұрын
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 🤣
@midgedinardo6993 Жыл бұрын
I've been making this for a few years for Christmas. Thank you so very much. It is absolutely delicious. ❤️
@ss89591 Жыл бұрын
Mam, how long it stays? A week or a month? Please do rply.
@midgedinardo6993 Жыл бұрын
@@ss89591, I wrap it in wax paper, 1 in square size. It stays over a month.
@cisium11842 жыл бұрын
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.
@kittynimitz71493 жыл бұрын
Just found this...Thank you! Have wanted a recipe for this Heavenly treat, for years!! All the best!
@noorarahimi14986 жыл бұрын
That's almost the same as the Iranian (gaz) and thanks for sharing this. I always enjoy watching your videos
@alec9845 жыл бұрын
I had the same thought when I tried the Gaz for the first time.. LoL
@menchualcarazmoreno17434 жыл бұрын
In Spain there's something similar but only with almonds. It is said bring here by Arabs.
@thinderellaedwards13654 жыл бұрын
Menchu Alcaraz Moreno, Arabs are lovely people, excellent cooks, perfect hosts. I still can’t forgive them for inventing Algebra.
@stingyryy5 жыл бұрын
I think this is also a dish called Gaz in Iran, have always had it growing up and this seems identical.
@kristir12623 жыл бұрын
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 🤗.
@ReneeOfTheFae3 жыл бұрын
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!
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKeo.htmli
@sil70913 жыл бұрын
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 KZfaq channel. Definitely, going to be making this recipe! Thanks 🙏🏼for sharing this video.
@strawberrycatastrofy2575 жыл бұрын
How did you keep the nuts warm in the oven if your oven was broken? HOW, JOHN?
@dianebrady67844 жыл бұрын
A toaster oven...or perhaps a new use for a clothes iron.
@3006firefly4 жыл бұрын
The warming drawer, maybe?
@-DreamWeaver-4 жыл бұрын
I use my microwave to roast (even large quantities moved around regularly) or warm nuts - works a treat!
@jerseygirl071054 жыл бұрын
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.
@shawnpitman8764 жыл бұрын
@@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.
@fballer945 жыл бұрын
"Even out of focus you can tell how good thats going to be" hahahahah
@libbydimayo994210 ай бұрын
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. ❤️🙏😋
@cecilliastander33 жыл бұрын
Love how he makes this so fun love his sense of humour
@DecapitatedGumiBearz8 жыл бұрын
"Discard that piece... into our mouth"
@tortue-ninja29077 жыл бұрын
Amii I loved that punchline 😄
@suszettemckessy91805 жыл бұрын
Please look at Kaitlyn Mckessy's profile on here
@DavidM-um2uk5 жыл бұрын
OMG this is my favorite candy ever - thanks!
@thirdeyeopen5284 жыл бұрын
I love this confection. I usually buy it imported from Italy, but this looks so easy to make! I'll def try it!
@psychtank86813 жыл бұрын
The sweet taste, the roasty peanut, the way it sticks to teeths. Ummmmmm👍👍
@mrdasilver5 жыл бұрын
I’m Brazilian-Italian and torrone was a Christmas treat for me growing up. This makes me very nostalgic! I love it!!! Thanks for sharing the recipe, Chef John! 👨🏻🍳
@laurkr7 жыл бұрын
in Puerto Rico we love to eat this for christmas! Delicious!
@cindymackay-musso8317 Жыл бұрын
Thanks for doing these less known recipes. I was so happy to see this - one of my favourite Christmas treats,
@raffinataonline2 жыл бұрын
A wonderful childhood memory. So yummy. And yes, the effort is so worth it. Looks gorgeous, Chef.
@xxGuItArGiRLxx898 жыл бұрын
I'm too lazy to stir for 30 mins & then 40 mins. Even too lazy to finish this com. . .
@cbasallie8 жыл бұрын
I'm going to pay my kids to do it. A dollar each.
@rhettlover18 жыл бұрын
+cbasallie A buck!? Child slavery...
@TheHiddenVoice156798 жыл бұрын
+Christine King since the kids are being payed it's technically child labour.
@rhettlover18 жыл бұрын
+TheHiddenVoice15679 you are correct! Pretty much what we pay everyone here in Idaho, god help us.
@Raelieous8 жыл бұрын
+xxGuItArGiRLxx89 ...ment.
@zoljargalenkhbold3 жыл бұрын
and stir, and stir, and STIRRR! lol thanks for this video!
@donnaflorence5673 Жыл бұрын
Thanks I love your narration and sense of humor. You make cooking fun. Great recipe
@danielasoibelman75554 жыл бұрын
Wow, one of favorites candies. It tastes like happy childhood.
@eviltango5 жыл бұрын
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
@cydkriletich65382 жыл бұрын
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.
@Trund272 жыл бұрын
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!!!
@murrayaronson37533 жыл бұрын
Nougat, torrone, turron are all delicious. French, Italian, Spanish. Yours looks delicious.
@midgedinardo69932 жыл бұрын
I've made this several times, it is absolutely delicious! Thank you for sharing this wonderful recipe with us.
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKc.html
@marunio15 жыл бұрын
I love it.Thank U Master for this recepi.
@freespeechisdead15655 жыл бұрын
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.
@mariolombardi38644 жыл бұрын
This brings back great memories! Thank you.
@annaleighstafford94634 жыл бұрын
This is amazing, definitely got the time to make this during self isolation !
@MaqAttaq18 жыл бұрын
The nuts joke is really bad but I love it
@foodwishes8 жыл бұрын
+MaqAttaq1 Yes, except that wasn't a joke. ;)
@MaqAttaq18 жыл бұрын
Cold nuts gets hard really quick wasn't a joke? OMG
@dennisblogg8 жыл бұрын
+MaqAttaq1 Half the reason why I subscribe to food wishes is because of the awful pun's. Love it! :D
@63091605838 жыл бұрын
+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!!!!!"
@bluwolf0988 жыл бұрын
works well with WARM NUTZ i'm dead
@trumpialighting12415 жыл бұрын
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!!!
@mikaku5 жыл бұрын
That's because its from Alicante, SPain. Not italian.
@anghara20015 жыл бұрын
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"
@MrAhuraMazda4 жыл бұрын
@@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.
@evelina23634 жыл бұрын
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 :)
@joy75904 жыл бұрын
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.
@Ab-abovetheFirmament2 жыл бұрын
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.
@lynnkaminari4 жыл бұрын
You are a good teacher for first timers.
@Arias11013 жыл бұрын
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 !
@antonk.27487 жыл бұрын
Your Torrone looks very soft, when I eat Torrone bought from the store, I am always afraid my teeth might fall out.
@aakkoin7 жыл бұрын
My torrone was sticky as hell.... simplified it to 50/50 honey and sugar
@wally71046 жыл бұрын
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.
@user-cr5nh4mv5j6 жыл бұрын
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.
@chauhanrohit5 жыл бұрын
Hahaha
@MegOfBroccoli5 жыл бұрын
You're buying the wrong brand.
@lillithanne97044 жыл бұрын
I've never had lemon Torrone, only orange. Thanks so much for this recipe. Torrone is one of my favorite treats!
@carefreedelight23553 жыл бұрын
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.
@944gemma7 жыл бұрын
This looks like a totally authentic Italian torrone! Great job.
@alec9845 жыл бұрын
the traditional soft one. Anyway he should have also added the natural lemon flavor.
@ThePenguinExpress5 жыл бұрын
@@alec984 he literally added lemon zest
@donnav62195 жыл бұрын
Next up the Amaretti cookies. Right?
@amirshirazzz7835 жыл бұрын
In my country (Iran) this candy named Gaz گز
@melikashaban37074 жыл бұрын
amir shirazzz exactly I was looking for this comment!
@pardissafari18154 жыл бұрын
+
@hannibalburgers4774 жыл бұрын
Do you guys have any famous yet underrated sweets that I could steal and sell to the western markets as our own inventions?
@rayan69pl4 жыл бұрын
It looks like some Persian sweets. I dare to doubt if this is originally from Italy.
@jennyanimal90463 жыл бұрын
Hi from California..
@nonneyoddlokken32212 жыл бұрын
I love your every crazy voice. I listened to so many videos. Your voice goes up and down. Idk but it makes me happy.
@InglesFacilRocioBago3 жыл бұрын
I just love this man !!! I met him long time ago and still lovely. Thank you, I might try ... who knows.
@themoonsoukaina89205 жыл бұрын
I love it so easy 💜 Thank you from Morocco 😻💭
@catsclaw35533 жыл бұрын
TURRON TURRON TURRON TURRON TURRON TURRON
@August841182 жыл бұрын
This was my FAVORITE treat from the Italian store growing up.
@danijelakelava66024 жыл бұрын
Italian torrone is like turkish honey. I love turkish honey. I used to eat it, when i was a child.😃
@brusselsprout58514 жыл бұрын
I'm looking forward to making this....so far its the best recipe I've seen.
@Slivings9115 жыл бұрын
That is beautiful! What a nice gift it would make. I love Torrone but I never made any.
@lucagiovanninieddu26035 жыл бұрын
Not worth it too time consuming 👍🏻
@CZebelle4 жыл бұрын
This looks like it should be a Christmas treat.
@amorales2594 жыл бұрын
In Puerto Rico is a Christmas treat
@informerbadger2064 жыл бұрын
Torrone IS a Christmas treat.
@danielleanner28874 жыл бұрын
It's 8 days until Christmas and I'm thinking I'm going to make this for Christmas.
@ElizaDolittle4 жыл бұрын
it is!
@carolinaguerra91294 жыл бұрын
it is
@silverwhitesand20943 жыл бұрын
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 🌹
@selfreflection21173 жыл бұрын
Thank you. This is suitable for someone who doesn't have a whipping machine. A LOT of stirring. 💪
@DraGnFly0075 жыл бұрын
Just LOVE your humor~~ "Sweaty hands." Thank you!
@scorpioteez2336 жыл бұрын
I remember eat this once in when i'm still kid... thanks for make this video 😁😁
@evelina23634 жыл бұрын
In Italy we traditionally have this around Christmas. Well, it starts to be sold heavily in autumn...in fact I bought one a few days ago and just ate it as if there’s no tomorrow. I love torrone, especially this kind you are making: the soft one (we also have a former kind and a kind that almost crumbles when you bite into it). Who knows, I may find the patience to try and make it once...Thank you for the recipe!
@healthyheartymeals6541 Жыл бұрын
kzfaq.info/get/bejne/sNmKhaiZ15jDqKed.htmli
@U.R.coolkid3 жыл бұрын
To all ENA fans!! This is very important! The turrón shown in the animations is the turron de doña pepa, its from (im pretty sure at least) peru and is different from this kind of turrón