This is such a GREAT recipe - much easier than another one I've tried on UA-cam 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!!
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.
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, 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.
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 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 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! ❤️
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!
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
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
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'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! 😁
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!
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?
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.
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.
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!
Just made this following her directions and it seems to have worked. Now I have to wait a few hour or over night to take it out of the pan and cut it up.
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!
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 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.
.
This is such a GREAT recipe - much easier than another one I've tried on UA-cam 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!!
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.
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
Yes, and each box had a picture of an Italian women in regional dress.
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
Made this today, following recipe as closely as I could -- terrific results, thank you so much!
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.
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;)
These torrones are super perfection !!!
This used to be a family favorite during the holidays. Now I can make it year round. Thank you!!
My father liked that recipe very much..pleasant memories..
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 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! ❤️
You are a good teacher . Make difficult thing look so easy
Made this tonight, magnifico! Clean was so easy because the torrone mixture simply melts.
They are soft when it should be hard....
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!
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?
Anna, I adore all your recipes you're the best
I have tried so many recipes ,but this one is my fave
Fabulous video ! So easy to follow your tutorial for making an easier Torrone.
This recipe was truly incredible- well explained ad it came out delicious!!!!
The best recipe for torrone
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
🏠
Love your videos Anna. I made it last night and for the first time, it came out perfect! Thanks for sharing the recipe.
I love the kind with amaretti cookies in them, they are the best!
I love how easy Anna demonstrates and clearly explains the Italian meringue method and the difference from the other more common meringues out there.
Amo la manera cómo explicas,qué técnica !!! Soy una fan ,saludos desde PERÚ 🇵🇪
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 just made this recipe last night. It turned out great.
Amazing recipe.. The way you share the recipe is very detailed and the outcome looks delicious and appetizing
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'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 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❤️.
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.
Oh Yummie Anna!! Just Love It!
Torrone is a must at Christmas - you made it look so easy, definitely making it 🥰
I love torrone so much it reminds me of Australia.
Woua wat a succulent recipe you have to try thanks Anna love from Belgium
Thank you and God bless
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!
Congratulations is an great recipe, I love torrone...in my country is very expensive ...i like si much ...
You and your recipes very lovely great chef you
Love it with the thin wafer. Thank You.
Oh, that looks so delicious!I could probably make that.
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 👍☺️
I will try this recipe looks scrumptious!
Thank you for sharing your experience and recipes. We always get inspired.
I love this recepie will try
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
Came out great.
Very delicious 😋
New recipe for me surely gonna try this❤❤
That's the spirit!
I always loved torrone and I never knew how easy was to make them
Time to start making Torrone!
Excellent video greeting from Greece 🇬🇷
Thank you Anna well done
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?
Thanks for the recipe Anna😊
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.
Thanks Anna, you always make everything look so simple and easy to do!
I absolutely adore the hard torrone that is dipped in dark choc ❤️👌
Look so yummy and delicious. Wonderful presentation. Beautiful preparation. Thank you so much for giving me a brilliant Recipe. Have a nice day.👍
You’ve just opened up a whole new world to me. Thank you!! 😊😊😊
This looks amazing! I would dip in dark chocolate and wrap individually for gifts 😊
I sure will try it thanks 🙏🙏👍
Your Torrone looks amazing! Thanks for the recipe!
That was our beloved when we were kids 😻 greetings from morocco 💐
I will definitely try this too. I have tried your Cinnamon Goo yesterday,my kids love it..so yummy 👌👌
Amazing!
Woow so good 🤤
You made me tear with joy! Got to make it now! 😋
Great! Always wanted to make. Will make it now.
Amazing!!! well done ☺️👍
Thank you for the recipes. Can you also please do some savory recipes. Many thanks
I came back and was eager to try it. Thank you for sharing knowledge💕
Wowwwwwwww!!! YUMY! 😍😄⚘
Very excellent video Anna. Question please. How would one store these and how long can you store them? Thank you.
Amazing, looks so delicious ❤️
Hi Anna , great video. Should the sugar be hard crack or soft crack because I've seen others do it to soft crack. Thanks
Dear person reading this you are such a gracious person!😃
Love it ... 😍😍😘😘
Great recipe 🌻
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.
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 your channel 🎉🎉🎉🎉good. recipe. Thanks for you.🧕
That’s awesome recipe! Love to try it
Excellent
Aw my mom really likes these and she eats them whenever we go to someone’s house.ill show her this thanks Anna
Just made this following her directions and it seems to have worked. Now I have to wait a few hour or over night to take it out of the pan and cut it up.
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!
Great tutorial. I wonder if I can use dried apricots and almonds.
Looks yummy 😋
First impresion I really like this channel thanks for recipe .
Nice too meetvyou from Indonesia
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 love your recipie and you too
Thank you.
Thank you : )
Hmmmmm, i love it👍👍👍💓💓💓💓
Great recipe.looks so delicious.I have one doubt, is heating honey safe to eat.
Love this 😍😍😍