She makes everything look so simple. When you have the right tools, mixer, thermometer etc. everything is easier. Beautiful, straight-forward recipe. I'm sure it's delicious.
It looks so good! My husband loves nougat. I hope I succeed so I can brag to him about how wonderful his wife is😂😛 He’s a good man he deserves everything good❤️ Thanks for the recipe 😊
I love you, Anna! I’ve adored you from the first day “Sugar” aired. You’re such a superstar and are responsible for all the accolades my baking gets 😆 You’re the Beyoncé of the culinary & pastry-chef world! ❤️
My grandma always had a box of these at Christmas time sitting out on the coffee table. They are packaged in beautiful little boxes of individual pieces. My absolute favorite
This is such a GREAT recipe - much easier than another one I've tried on RUclips and with much better results! As another reviewer mentioned, consider using a larger pot because the honey/sugar mixture can rise quite a bit getting to 280, then a little more getting to 315. Thankfully, no overflows!😅Also, I wish I had used silicone gloves pouring that hot honey but that tiny blister was worth it to make this nostolgic treat from childhood!😋💝 THANK YOU, THANK YOU!!
I Love too watch Ann bake, and some times cook, but I know There are some recipes I would not succeed. She make it look so easy!! But she is an pro and too the people who can do this I am glad for you
I've never seen Torrone so pliable after setting up. Looks delicious. Easier to make than I thought. Other videos seem much more difficult and time consuming. Wish me luck! 😁
Hi Anna, tried this today. Temp only up 250 degrees F, honey and sugar turned caramel in colour. After beating and putting nuts in, have to move quick, turning quickly solid. Tasted beaut, but a lot of washing and cleaning after. That's part of trying new and exciting recipes. Thank you. Had fun. Cheers.
oh my god ... your recipe explanation is detailed and professional like the one taught in bakery school. Your teaching is the best as compared to the many channel on torrone or varieties of names like white sweet, nougat hard or soft or Italian/French Meringue... really appreciate your sharing and Thank You so much ♥️♥️♥️
I received one in a hamper 2 years ago. It had only almonds. But so tasty. Wanted to know the recipe since then and here it is finally. Thanks a lot❤️.
All of her recipes are very good and quite easy to follow! If you think you can’t bake...watch her videos and do as she does and you will be amazed! Great content keep it up!
ANA THANKS A LOT FOR GIVING AWAY YOUR AWESOME KNOWLEDGE ABOUT SOMETHING SO SIMPLEMENTE SO NICE AND SO GREAT,, love your videos liked and suscribed regards from Australia
Let me begin by saying that I tried to make (3x) Torrone using another "chef's" recipe.. you know ... the one where you stir and stir and stir...DISASTER every time. Then I found Anna's recipe/video. AMAZING! SUCCESS FIRST TIME. BEAUTIFUL and perfect! THANK YOU ANNA!!! What a beautiful reminder of my childhood growing up in an Italian immigrant family! (Torrone every Christmas). Anna, you're the best!!! Mille Grazie!
Did you do it? I´ve tried it but the result is...not perfect. The merengue became yellowish and the final texture is kinda soft. It´s very hard to eat with a spoon but too soft to cut with a knife. Not sure what went wrong. Maybe my thermometer is giving wrong measures or maybe I cooked it too fast. Do you have any insights?
No comment because Mrs Anna Olson-s she is going to teach us how to amazing kitchen really she looks sweetheart lady and always with pretty smile god bless her and her family
Proud that I tried making this again after trauma from a different recipe. It was delicious. My only challenge was that on the 2nd day, it lost it's shape and flattened a bit. Other than eating it quicker, any recommendations? Thanks for the recipe!
I love torrone, but all the recipies I've read seemed so difficult & involved much work. if they had just said 'make an italian meringue and mix stuff in' it would have been less daunting. You make it look so easy!
Tips: 1. Use a casserole or any deep dish when boiling sugar and honey. The mixture doubles in size when it's boiling. I had spills and have to transfer to another. 2. Touch the Italian meringue ITSELF. Not the mixing bowl. My bowl was still hot, but the meringue itself was safe to handle. My meringue solidified quite soon and I didn't notice that my mixer was working harder. 3. In case the meringue is difficult to handle because it is getting harder, vegetable oil helps. 4. You can make them into balls.
Is nougat always so soft? Commercial pieces I've bought have been firmer, they don't slump when I pick it up. Also, can some candied fruit be added for bits of bright color, or would it make the candy part dissolve from the moisture? Thanks. BTW, I made your naan last night, and brushed it with some garlic butter. It was so delicious along with chicken tikka masala!
I liked your style and way of working .. This sweets are similar to an Arabic sweets in Iraq called Mann W Salwa, and in the Levant(Sham) countries called Raha sweets.
Hi, I am new to your channel and enjoying your baking videos. Can you please do a video on all the tools, machines/equipments that you use/have? Thank you!
Most times cutting down a recipe's ingredients works, but I find I have to use a digital scale and measure in grams. Very tough to get a precise one third of eight ounces, for example. Keep a calculator at hand, you'll be using it.
I tasted a Persian version and I must say it is much more aromatic and tastier than the regular Torrone. They add rose water to it binded with glucose (sadly) instead of honey in order to keep the rose flavor in my guess but honestly.. you must try it to compromise with me. ha ha Will try to make it using blossom water for that is what I got on hand for the time being. 😊 Thank you for uploading this, dear. I’ve got an occasion coming.👌🏻🌸🍃
Oh my god! I love you! I was watching you through satellite and a lady spoke Farsi instead of you, and even though I knew it wasn't your voice, I got used to it! 😂 And now that I found you, I am very happy.😂😂😂❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉 I am one of your fans. Is it possible to add Farsi subtitles? Thank you. Thank you.❤❤❤❤❤❤❤❤❤❤❤❤❤
I tried this recipe today. Turned out delicious but there were a few problems. Firstly, it didn't turn out white. I used dark brown colored honey so I think that was the reason my torrone turned out light beige. Secondly, after I let it set for 3 hours and cut it, it didn't completely hold its shape, started flattening out. I don't know what went wrong.Should I have whisked it longer?
Cutting it was a nightmare…I couldn’t reuse the same knife 🔪 twice…can this be placed in fridge to cook? I waited 3 hrs it was way too sticky…waited 6 additional hours still sticky. Removing parchment paper was hard…
Hi I seen your video and I tried to do nougat about 5 times with the almost the same result while is getting cold the sugar instead of get a soft elastic candy get like a partially cristalized augar. I didn't use honey since here is very expensive. I used two pots and in one of each a I put one pound of sugar (almost half kg.) In each and only in one I put VINEGAR to do inverted sugar in the half and I used spicy to add a flavor similar to honey. A little salt in the white. 1. I tried hotting one to 130 and the other to 145 and throw it separated. With 2 eggs and spice. I tried the sugars with water with ice and both get like candy but the one 145 very hard. Then the mix like Sandy instead of elastic. 2. Other trial was with less temperature 130 and no spicy. Adding a little VINEGAR in the white appart of the salt. The result was less hard but same crunchy and Sandy instead of elastic. The candy get good in water with ice. 3. I did other trial this time with less temperature between 120 and 125. But now I mixied with the eggs over a light flame on the stove. This time I tried sugar in cold water and the mix. The tree drops get good. A white and elastic candy bubble was a perfect nougat in the water. So I throw the peanuts and mixed a little over the flame and the peanuts were always hot fresh roasted. When it get cold I had the same result and not the result that achieve in the cold water with ice. 4. I did another trial reducing the eggs from 2 to one white. And mixing the sugar in one POT first checking in cold water the mix of sugar and also the mix with white egg. The cold water test get again very good and obtained a soft elastic white candy so I put the peanut and the result when cold was the same. I ROASTED MORE THE PEANUT IN THE OVEN THAN OTHER TIMES AND I PUT THEM HOT ALMOST TAKED OUT THE OVEN. The first time tried cooling down in the freezer with same result. So I think that the problem appear with the addition of the peanuts. Do.i have to take any special care about that? Like wash the peanut with VINEGAR or something like that (for the case of they are using alkali to take out the skin of it). Many thanks in advance.
I just love how she is straight direct to the point without any unnecessary intro. Also her recipes looks so yummy 🤤🤤
Her recipes are full proof, so far every recipe that I picked has turned out perfect. Haven’t tried this though... so tempting 😁
EXAAAAAACTLY!!! She doesn’t waste time!!
That’s because it’s taken from her tv show.....
*Torrone always remember me to my mother, she loves them! 😍She has great recipes too and I'm very happy to share them with everyone ❤️*
That's very nice ❤️
So nice of you.
.
She makes everything look so simple. When you have the right tools, mixer, thermometer etc. everything is easier. Beautiful, straight-forward recipe. I'm sure it's delicious.
Made this today, following recipe as closely as I could -- terrific results, thank you so much!
This used to be a family favorite during the holidays. Now I can make it year round. Thank you!!
It looks so good! My husband loves nougat. I hope I succeed so I can brag to him about how wonderful his wife is😂😛 He’s a good man he deserves everything good❤️ Thanks for the recipe 😊
Your a good wifey;)
I love you, Anna! I’ve adored you from the first day “Sugar” aired. You’re such a superstar and are responsible for all the accolades my baking gets 😆
You’re the Beyoncé of the culinary & pastry-chef world! ❤️
My grandma always had a box of these at Christmas time sitting out on the coffee table. They are packaged in beautiful little boxes of individual pieces. My absolute favorite
Hi Anna, wanted to let you know i tried this and it tasted so perfect and delicious! Thanks for the recipe! :)
What kind of honey did you use?
This is such a GREAT recipe - much easier than another one I've tried on RUclips and with much better results!
As another reviewer mentioned, consider using a larger pot because the honey/sugar mixture can rise quite a bit getting to 280, then a little more getting to 315. Thankfully, no overflows!😅Also, I wish I had used silicone gloves pouring that hot honey but that tiny blister was worth it to make this nostolgic treat from childhood!😋💝 THANK YOU, THANK YOU!!
I Love too watch Ann bake, and some times cook, but I know There are some recipes I would not succeed. She make it look so easy!! But she is an pro and too the people who can do this I am glad for you
I've never seen Torrone so pliable after setting up. Looks delicious. Easier to make than I thought. Other videos seem much more difficult and time consuming. Wish me luck! 😁
Tell us about your trial. Any advices, suggestions?
I love how easy Anna demonstrates and clearly explains the Italian meringue method and the difference from the other more common meringues out there.
Torrone is a must at Christmas - you made it look so easy, definitely making it 🥰
we always use almond extract in ours it gives that wonderful Italian taste, I grew up eating tarrone it's a must have for Christmas time
I just made this and I wish I had added some almond extract.
Made this tonight, magnifico! Clean was so easy because the torrone mixture simply melts.
Amazing recipe.. The way you share the recipe is very detailed and the outcome looks delicious and appetizing
Hi Anna, tried this today. Temp only up 250 degrees F, honey and sugar turned caramel in colour. After beating and putting nuts in, have to move quick, turning quickly solid. Tasted beaut, but a lot of washing and cleaning after. That's part of trying new and exciting recipes. Thank you. Had fun. Cheers.
Maria Leticia Davis
Maybe the temperature was 250Celcius...a lot hotter than 250F
oh my god ... your recipe explanation is detailed and professional like the one taught in bakery school.
Your teaching is the best as compared to the many channel on torrone or varieties of names like white sweet, nougat hard or soft or Italian/French Meringue... really appreciate your sharing and
Thank You so much ♥️♥️♥️
This recipe was truly incredible- well explained ad it came out delicious!!!!
Love your videos Anna. I made it last night and for the first time, it came out perfect! Thanks for sharing the recipe.
These torrones are super perfection !!!
I received one in a hamper 2 years ago. It had only almonds. But so tasty. Wanted to know the recipe since then and here it is finally. Thanks a lot❤️.
Anna, I adore all your recipes you're the best
All of her recipes are very good and quite easy to follow! If you think you can’t bake...watch her videos and do as she does and you will be amazed!
Great content keep it up!
Fabulous video ! So easy to follow your tutorial for making an easier Torrone.
ANA THANKS A LOT FOR GIVING AWAY YOUR AWESOME KNOWLEDGE ABOUT SOMETHING SO SIMPLEMENTE SO NICE AND SO GREAT,, love your videos liked and suscribed regards from Australia
I have tried so many recipes ,but this one is my fave
Gosh, This Looks Absolutely Yummy and Anna's Recipe is Incredibly Healthy.Just Watching Her Instructions' & Handy Tips, Really Helps.I Hope Everyone Try's it! Thanks 👍☺️
Amo la manera cómo explicas,qué técnica !!! Soy una fan ,saludos desde PERÚ 🇵🇪
Thank you for sharing your experience and recipes. We always get inspired.
You’ve just opened up a whole new world to me. Thank you!! 😊😊😊
You are a good teacher . Make difficult thing look so easy
Let me begin by saying that I tried to make (3x) Torrone using another "chef's" recipe.. you know ... the one where you stir and stir and stir...DISASTER every time. Then I found Anna's recipe/video. AMAZING! SUCCESS FIRST TIME. BEAUTIFUL and perfect! THANK YOU ANNA!!! What a beautiful reminder of my childhood growing up in an Italian immigrant family! (Torrone every Christmas). Anna, you're the best!!! Mille Grazie!
Thanks Anna, you always make everything look so simple and easy to do!
Thank you Anna! Love this recipe! I am going to make it for Christmas!!❤❤❤
Did you do it? I´ve tried it but the result is...not perfect. The merengue became yellowish and the final texture is kinda soft. It´s very hard to eat with a spoon but too soft to cut with a knife. Not sure what went wrong. Maybe my thermometer is giving wrong measures or maybe I cooked it too fast. Do you have any insights?
Look so yummy and delicious. Wonderful presentation. Beautiful preparation. Thank you so much for giving me a brilliant Recipe. Have a nice day.👍
That was our beloved when we were kids 😻 greetings from morocco 💐
No comment because Mrs Anna Olson-s she is going to teach us how to amazing kitchen really she looks sweetheart lady and always with pretty smile god bless her and her family
🏠
I came back and was eager to try it. Thank you for sharing knowledge💕
I just made this recipe last night. It turned out great.
Amazing, looks so delicious ❤️
My father liked that recipe very much..pleasant memories..
Excellent video greeting from Greece 🇬🇷
Your Torrone looks amazing! Thanks for the recipe!
I will definitely try this too. I have tried your Cinnamon Goo yesterday,my kids love it..so yummy 👌👌
Oh, that looks so delicious!I could probably make that.
Proud that I tried making this again after trauma from a different recipe. It was delicious. My only challenge was that on the 2nd day, it lost it's shape and flattened a bit. Other than eating it quicker, any recommendations? Thanks for the recipe!
I haven't made this ywt but glad that you have made it and askes this ques. Hopefully Anna comes to the rescur with some tips on this issue.
I love the kind with amaretti cookies in them, they are the best!
I love torrone, but all the recipies I've read seemed so difficult & involved much work. if they had just said 'make an italian meringue and mix stuff in' it would have been less daunting. You make it look so easy!
Woua wat a succulent recipe you have to try thanks Anna love from Belgium
Very excellent video Anna. Question please. How would one store these and how long can you store them? Thank you.
New recipe for me surely gonna try this❤❤
That's the spirit!
Love it with the thin wafer. Thank You.
So its very similar to Divinity... I have always seen this at that holidays, however don't think I have every eaten it before. Definitely will try it.
I will try this recipe looks scrumptious!
That’s awesome recipe! Love to try it
Hi Anna , great video. Should the sugar be hard crack or soft crack because I've seen others do it to soft crack. Thanks
Came out great.
Very delicious 😋
We call this Turkish delight in our area.
There's a similar sweet with a thin wafer like sheet on the top and bottom. It's called El Almedro
I absolutely adore the hard torrone that is dipped in dark choc ❤️👌
I love torrone so much it reminds me of Australia.
You made me tear with joy! Got to make it now! 😋
This looks amazing! I would dip in dark chocolate and wrap individually for gifts 😊
I always loved torrone and I never knew how easy was to make them
Time to start making Torrone!
Oh Yummie Anna!! Just Love It!
Tips:
1. Use a casserole or any deep dish when boiling sugar and honey. The mixture doubles in size when it's boiling. I had spills and have to transfer to another.
2. Touch the Italian meringue ITSELF. Not the mixing bowl. My bowl was still hot, but the meringue itself was safe to handle. My meringue solidified quite soon and I didn't notice that my mixer was working harder.
3. In case the meringue is difficult to handle because it is getting harder, vegetable oil helps.
4. You can make them into balls.
Congratulations is an great recipe, I love torrone...in my country is very expensive ...i like si much ...
I made it pretty easy snd taste good but just too soft and sticky ,,, any suggestions to firm it up a bit ??? Thanks
Is nougat always so soft? Commercial pieces I've bought have been firmer, they don't slump when I pick it up. Also, can some candied fruit be added for bits of bright color, or would it make the candy part dissolve from the moisture? Thanks. BTW, I made your naan last night, and brushed it with some garlic butter. It was so delicious along with chicken tikka masala!
Great! Always wanted to make. Will make it now.
Thanks for the recipe Anna😊
I love this recepie will try
Everyone wants something easy, great thumbnail😉 Well done Anna, beautiful recipe as always!
Aw my mom really likes these and she eats them whenever we go to someone’s house.ill show her this thanks Anna
I liked your style and way of working .. This sweets are similar to an Arabic sweets in Iraq called Mann W Salwa, and in the Levant(Sham) countries called Raha sweets.
Hi, I am new to your channel and enjoying your baking videos. Can you please do a video on all the tools, machines/equipments
that you use/have?
Thank you!
Thank you and God bless
Great recipe.looks so delicious.I have one doubt, is heating honey safe to eat.
You and your recipes very lovely great chef you
I sure will try it thanks 🙏🙏👍
Great recipe 🌻
Could I make a one-half or one-third of the recipes? Getting a bit heavier in this quarantine but I want to try making this.
Most times cutting down a recipe's ingredients works, but I find I have to use a digital scale and measure in grams. Very tough to get a precise one third of eight ounces, for example. Keep a calculator at hand, you'll be using it.
First impresion I really like this channel thanks for recipe .
Nice too meetvyou from Indonesia
Thank you for the recipes. Can you also please do some savory recipes. Many thanks
Thank you Anna well done
I tasted a Persian version and I must say it is much more aromatic and tastier than the regular Torrone. They add rose water to it binded with glucose (sadly) instead of honey in order to keep the rose flavor in my guess but honestly.. you must try it to compromise with me. ha ha
Will try to make it using blossom water for that is what I got on hand for the time being. 😊 Thank you for uploading this, dear. I’ve got an occasion coming.👌🏻🌸🍃
Great tutorial. I wonder if I can use dried apricots and almonds.
Wowwwwwwww!!! YUMY! 😍😄⚘
Amazing!!! well done ☺️👍
Oh my god! I love you!
I was watching you through satellite and a lady spoke Farsi instead of you, and even though I knew it wasn't your voice, I got used to it! 😂 And now that I found you, I am very happy.😂😂😂❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
I am one of your fans.
Is it possible to add Farsi subtitles? Thank you. Thank you.❤❤❤❤❤❤❤❤❤❤❤❤❤
Halp, my nougat turned almond brown,. It didn't stay white like all the pictures. Did the sugar get overcooked? I used a thermoter to a T.
I tried this recipe today. Turned out delicious but there were a few problems. Firstly, it didn't turn out white. I used dark brown colored honey so I think that was the reason my torrone turned out light beige. Secondly, after I let it set for 3 hours and cut it, it didn't completely hold its shape, started flattening out. I don't know what went wrong.Should I have whisked it longer?
I tried it tonight and although I’ve got 3hrs to go…the merengue itself is very yummy! The one difficulty-- you kind of need some muscle to mix it!
Cutting it was a nightmare…I couldn’t reuse the same knife 🔪 twice…can this be placed in fridge to cook? I waited 3 hrs it was way too sticky…waited 6 additional hours still sticky. Removing parchment paper was hard…
Woow so good 🤤
Hi I seen your video and I tried to do nougat about 5 times with the almost the same result while is getting cold the sugar instead of get a soft elastic candy get like a partially cristalized augar. I didn't use honey since here is very expensive. I used two pots and in one of each a I put one pound of sugar (almost half kg.) In each and only in one I put VINEGAR to do inverted sugar in the half and I used spicy to add a flavor similar to honey. A little salt in the white.
1. I tried hotting one to 130 and the other to 145 and throw it separated. With 2 eggs and spice. I tried the sugars with water with ice and both get like candy but the one 145 very hard. Then the mix like Sandy instead of elastic.
2. Other trial was with less temperature 130 and no spicy. Adding a little VINEGAR in the white appart of the salt. The result was less hard but same crunchy and Sandy instead of elastic. The candy get good in water with ice.
3. I did other trial this time with less temperature between 120 and 125. But now I mixied with the eggs over a light flame on the stove. This time I tried sugar in cold water and the mix. The tree drops get good. A white and elastic candy bubble was a perfect nougat in the water. So I throw the peanuts and mixed a little over the flame and the peanuts were always hot fresh roasted. When it get cold I had the same result and not the result that achieve in the cold water with ice.
4. I did another trial reducing the eggs from 2 to one white. And mixing the sugar in one POT first checking in cold water the mix of sugar and also the mix with white egg. The cold water test get again very good and obtained a soft elastic white candy so I put the peanut and the result when cold was the same. I ROASTED MORE THE PEANUT IN THE OVEN THAN OTHER TIMES AND I PUT THEM HOT ALMOST TAKED OUT THE OVEN.
The first time tried cooling down in the freezer with same result.
So I think that the problem appear with the addition of the peanuts. Do.i have to take any special care about that? Like wash the peanut with VINEGAR or something like that (for the case of they are using alkali to take out the skin of it).
Many thanks in advance.
Hi Anna, what do you do if you want it crunchy instead of chewy? Do you dry it in the oven on the lowest temperature?
Сушить нужно при температуре 100 градусов и несколько часов ? Или при комнатной температуре и несколько дней ?
Can regular granulated sugar be used if you don’t have caster sugar.?
Love it ... 😍😍😘😘