Check out the recipe: www.allrecipes.com/Recipe/246463/Torrone-Italian-Nut-and-Nougat-Confection/

Chef John: “...Discard that piece” *- Me: “DONT YOU DARE.”* Chef John: “... Into our mouth...” *- Me: “that’s my boy!”*

"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 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.

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!

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 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.. :)

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 ☺️

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 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~

TUURRRROOOOON

A treat made of nuts and sticky, white goo. I like where this is going.

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 discovered this stuff in Pisa Italy... I fell in love with it...

We have to make this! My wife is a beekeeper and this year’s honey (harvested yesterday) is very light!!

I'll make this with my cats. All 34 of them. They can take turns stirring.

My Italian grandma always had these in her house. She never made them, but bought them in those little boxes.

and stir, and stir, and STIRRR! lol thanks for this video!

I remember eating this as a child at my Italian grandparents' home in Chicago. I never knew what it was called. Thank you!

I always assumed that these just magically appeared in airports around the world

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

"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.

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.

this is probably the best cooking show on youtube

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

This brings back great memories! Thank you.

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!

"Warm nuts are the best" Inner 12 year old: Tee hee!

"Even out of focus you can tell how good thats going to be" hahahahah

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! 😃👍🏻❤️

Thanks I love your narration and sense of humor. You make cooking fun. Great recipe

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.

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!

Love how he makes this so fun love his sense of humour

This is amazing, definitely got the time to make this during self isolation !

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.

Thank you.. You've just showed me how to "finally" make a Big Hunk candy bar. Love it!

Just found this...Thank you! Have wanted a recipe for this Heavenly treat, for years!! All the best!

Thanks for doing these less known recipes. I was so happy to see this - one of my favourite Christmas treats,

OMG this is my favorite candy ever - thanks!

"Discard that piece... into our mouth"

Wow, one of favorites candies. It tastes like happy childhood.

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 love it.Thank U Master for this recepi.

This looks like it should be a Christmas treat.

This was my FAVORITE treat from the Italian store growing up.

A wonderful childhood memory. So yummy. And yes, the effort is so worth it. Looks gorgeous, Chef.

in Puerto Rico we love to eat this for christmas! Delicious!

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

I have been looking for a nougat recipe for years! Thank you so much! This looks beautiful. 😊

This is great!! Thank you♥️ I remember as a child eating this at Christmas. It was one of our Christmas treats!!

Just go ahead and discard that piece.......into our mouth.

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.

I love this confection. I usually buy it imported from Italy, but this looks so easy to make! I'll def try it!

After 4 years I'm finally giving this a try for Christmas

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!

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.

That looks incredible! I need to try to make this. Thank you🙏🙏🙏👏👏👏❤️❤️❤️

Awesome recipe! I will definitely be making this. Thanks Chef!

I've been making this for a few years for Christmas. Thank you so very much. It is absolutely delicious. ❤️

I love it so easy 💜 Thank you from Morocco 😻💭

You are a good teacher for first timers.

I love your every crazy voice. I listened to so many videos. Your voice goes up and down. Idk but it makes me happy.

This looks like a totally authentic Italian torrone! Great job.

TURRRON!!!! TURRRRRRRRROOOONE!!!

Definitely going to try this! But I’m going to make it for Christmas and give as present. Thank you! 😃

omg i have had this before, it sparked some deep memory i have. I must try it again!

That's almost the same as the Iranian (gaz) and thanks for sharing this. I always enjoy watching your videos

That is beautiful! What a nice gift it would make. I love Torrone but I never made any.

Looks delish and perfect

I love this it brings back memories when I was so young to reach up and get a piece when no one was looking

The nuts joke is really bad but I love it

TURRŌN!?

I really want to make this. I love Italian nougat.

Looks so, so delicious. I totally want to try this!!!

TURRON!

I think this is also a dish called Gaz in Iran, have always had it growing up and this seems identical.

Oh thank you so much. I am already dreaming. I will make it for Christmas 🎄

I love your torrone AND your presentation. Always like the dry sense of humour

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

This makes me think of ancient rice krispie squares.

One of the truly sweet chefs love the commentary And As Always ENJOY 😎

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.

Tip: It tastes amazing with cashew nuts also. Love your videos, your narration and your recipes. I'm a huge fan who always enjoooy.

How did you keep the nuts warm in the oven if your oven was broken? HOW, JOHN?

That is beautiful! It looks delicious. It would make a nice gift! Thank you for the video, and best wishes to you!

It looks so delicious , thank you , I will try it.

In my country (Iran) this candy named Gaz گز

Just LOVE your humor~~ "Sweaty hands." Thank you!

I've made this several times, it is absolutely delicious! Thank you for sharing this wonderful recipe with us.

Looks delightful!

I remember eat this once in when i'm still kid... thanks for make this video 😁😁

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 !

I just love this man !!! I met him long time ago and still lovely. Thank you, I might try ... who knows.

I enjoy the way u explain, and I can confirm that the taste is sooo gooood!

"Even out of focus you can tell how good that's gonna be"

I absolutely love turron (in spanish), I could eat that whole thing in one sitting!

Looks Delicious!!! Thank You So Much For This Lovely Recipe 👌