This is the best explanation of how to make nougat completely on stove top. This is key to understanding how to make Spanish Turron Blando, which we are told can only be made in workshops, not at home. This video shows you the egg white must be cooked thoroughly. Thank you so much!
I wish I could like it a thousand times! Thank you very much for sharing your recipe and technique, it's much appreciated 👍 Heartfelt greetings from Ireland 💚
MrTarek1946 I've been mixing honey with sugar on low heat for about half hour now and its dark yellow in colour and still too liquidy?! Dont think this is going anywhere. what am i doing wrong ugh thought i followed the recipe correctly?
Came because my name is Enzo aswell, but stayed for the recipe! Italian is such a great language, i think i will try to learn it :) Greetings from germany
Lemon to smear on top to smooth it is a wonderful idea! I am Greek we have other sweets, but this is my favorite. Greeks and Italians are so intertwined except for this! This is the best sweet I love.
Well I just tried your recipe today. And I was astonished how delicious this was. So soft and creamy. And no need for a thermometer. Big compliments you you sir. Thanks a lot for the wondrefull recipe!!
torrone came out beautiful. its perfect. thank you so much. I followed other recipes and they didn't work but this one was fool proof. thank you so much! a true live saver 💖💖💖
Now that I’ve seen what it takes to make “The Worlds Best Nougat” ( I can understand the some of the prices I’ve paid). Finding a Nougat that isn’t too sweet is worth my money! can’t wait to try this recipe of “The Worlds Best Nougat” for the holidays!!! Hope it lasts until the holidays! Thank you, Monica Camilli
Molto, molto, molto Grazie!!! My friend bought me some toronne when she was in Italy. I have been craving toronne eversince. Thank you for this recipe. :)
Complimenti per la ottima video ricetta, ben spiegata, ben mostrati i passo dopo passo e con una buona preparazione musicale, sia il background che il commento, un lavoro professionale.
This looks easier to do than boiling the syrup and pouring it into a stand mixer with the beaten egg whites. I guess the trick is knowing when it's done enough to add the nuts!
Bravo, This reminds me on Cremona torrone-mandorlato trip: Mandorlato Dolce trio consacrato, Forza,energia,passionr Mandorle,uova,miele in fusione Unione magica,compania eterna Per noi in ricerca della vita alterna. Un dono sincero,amichevole,celeste Presentatosi in vestr, Messaggiero bianco, Ostia, la tua coperta ti tiene fresco. Grazie e tutto che possiamo dirti Sperando,per sempre,di poter gudtarti@ Nov 2011 Cremona
GREAT ITALIAN SWEETS..ALL THE GREAT WORKS THAT ARE ART, FASHION, FOOD, SWEETS, WINE, FORMAGI, CARS, CULTURE, AND MANUFACTURE AND MANY MANY OTHER WORKS, PRIMITATE ITS OWN INVENTION. THANKS TO MY GOOD GOD I AM 100% WITH DNA IN PRIMIS SICILIAN IMMEDIATELY AFTER ITALIAN WE ALWAYS DO IT BETTER
Thank you, very clear and results were delicious. But... it turned light brown. Used local honey (West Cork Ireland) which is not particularly dark. Was it the honey or was the heat too high? Thank you again!
Al posto del sale negli albumi è meglio il limone, per una questione di reazioni chimiche, il limone rende gli albumi più sodi, senza far loro rilasciare la quantità d'acqua che invece rilascerebbero con il sale.
That pot is to die for, wish we had good pots, or even affordable ones. I never heard of a flame screen in US. :/ Awesome recipe. I've never seen powdered vanilla. Can you use liquid vanilla? If so, amount & modified directions? Thanks.
If you can't get a flame spreader, try to use a pot with a deep bottom and still keep the flame to a minimum. As an alternative and better method, you can use the water bath (bagnomaria). Cook in a larger pot containing hot water. Yes, you can use liquid vanillin or rather the one in pods.
Thank you! I was afraid I burned the honey and sugar because it started to brown. After it cooled down it was delicious. I put too much lemon juice in the tins so some of the edges were soft when removed from the tins. The strongest flavor in mine is the honey. I might try almond extract next time.
What a great video. It was nice to see this done so simply without a lot of special tools and equipment. Before I try this, please clarify something. Does this mean I don't have to spray/oil the pan and lemon juice is all it needs to prevent it from getting sticky? Thanks!
I just did this and taste amazing. One question, after a day the torrone it's like it doesnt keep as solid, like it is melting. Why can I did wrong? Needed more cooking time? Too much egg? Any help will be great!
Questo torrone è buonissimo. Hai spiegato tutto perfettamente! Una cosa sola: mentre lei girava, e la signora inseriva le mandorle il fuoco era spento?
Enzo ... I am using the mixer so do I still stir it for 40 minutes ???? After I added the sugar it stayed brown and after I added the egg white it turned out cream .... What did I do wrong ?????
The mixer can only be used if the brush cleans the bottom of the pan, otherwise the mixture will burn and then become brown. I would avoid using it. Ciao
@@omarn497 When the consistency is right. Take a piece out, drop it in cold water. When it become thick enough for you liking then take it off the stove and add the nuts. As far as i know this can have different consistencies. Some like it softer, some like it harder. So it's really up to you.
thanks for this great video, Shall we keep the fire on when adding the egg white ? some other video suggest we add the sugar syrup to the egg white, which i tried many times without success, I think following your way I would better chance of success.
This is the best explanation of how to make nougat completely on stove top. This is key to understanding how to make Spanish Turron Blando, which we are told can only be made in workshops, not at home. This video shows you the egg white must be cooked thoroughly. Thank you so much!
I make these every Xmas now as special gifts. A superb and subtle guide to making the most delicious sweetmeat. Bon natale.
I wish I could like it a thousand times! Thank you very much for sharing your recipe and technique, it's much appreciated 👍 Heartfelt greetings from Ireland 💚
Enzo Maragucci
I must admit this is the best Naugat video I have ever watched ....!!! This is perfect...!!! Thank you so much .
😊 Thank you
MrTarek1946 I've been mixing honey with sugar on low heat for about half hour now and its dark yellow in colour and still too liquidy?! Dont think this is going anywhere. what am i doing wrong ugh thought i followed the recipe correctly?
Came because my name is Enzo aswell, but stayed for the recipe! Italian is such a great language, i think i will try to learn it :)
Greetings from germany
Lemon to smear on top to smooth it is a wonderful idea! I am Greek we have other sweets, but this is my favorite. Greeks and Italians are so intertwined except for this! This is the best sweet I love.
I know the Greek desserts because in the summer I spend my holidays in Greece (islands). Very beautiful!
Thank you for sharing this recipe. All the best wishes for you
Well I just tried your recipe today. And I was astonished how delicious this was. So soft and creamy. And no need for a thermometer. Big compliments you you sir. Thanks a lot for the wondrefull recipe!!
Thanks for the compliments. I'm glad that the recipe has been welcomed.
I love them.thank you for well explain video. May I taste it? Bravo
torrone came out beautiful. its perfect. thank you so much. I followed other recipes and they didn't work but this one was fool proof. thank you so much! a true live saver 💖💖💖
Thank you
Da fare per le feste. Grazie per la ricetta spiegazione fatta in maniera molto semplice.🤗
Now that I’ve seen what it takes to make “The Worlds Best Nougat” ( I can understand the some of the prices I’ve paid). Finding a Nougat that isn’t too sweet is worth my money! can’t wait to try this recipe of “The Worlds Best Nougat” for the holidays!!! Hope it lasts until the holidays!
Thank you, Monica Camilli
Super
Thankyou for such a clear and beautiful instructional video.
Molto, molto, molto Grazie!!!
My friend bought me some toronne when she was in Italy. I have been craving toronne eversince. Thank you for this recipe. :)
Voglio una ricetta del torrone senza visione
Looks amazing, going to try it.
I made it And it Came Out Great. She Sounds just Like my Grandma That passed Away.
Looks wonderful...Mille grazie, signore!
Complimenti per la ottima video ricetta, ben spiegata, ben mostrati i passo dopo passo e con una buona preparazione musicale, sia il background che il commento, un lavoro professionale.
Delicioso, los voy a hacer. muchas gracias Enzo.
e merci grazie tant per la bella musica anche!
This may be the best nougat! It looks awesome and I like all the ingredients! Mille grazie!
Thank you.
great video i really like how you showed all the steps , looks like you need a strong arm to stir it , very well done thank you
Thank you
Beautiful video beautiful music thank you for the exact instructions I was looking for
Thank you
I love Torrone. I haven't had it since I was a kid. Thanks for sharing the recipe. ♥️
00
Today I learned why Italian nonna always wins at arm-wrestling. XD
Oggi ho imparato perché la nonna italiana vince sempre al braccio di ferro. XD
thanks a bunch sir I really appreciate your efforts and thanks for the recipe which I searched a lot warm hug from Algeria
Grandiosa
This looks easier to do than boiling the syrup and pouring it into a stand mixer with the beaten egg whites. I guess the trick is knowing when it's done enough to add the nuts!
Great 👍🏼 thanks for sharing this beautiful receipt 🧾😃👏🏼
Bravo,
This reminds me on Cremona torrone-mandorlato trip:
Mandorlato
Dolce trio consacrato,
Forza,energia,passionr
Mandorle,uova,miele in fusione
Unione magica,compania eterna
Per noi in ricerca della vita alterna.
Un dono sincero,amichevole,celeste
Presentatosi in vestr,
Messaggiero bianco,
Ostia, la tua coperta ti tiene fresco.
Grazie e tutto che possiamo dirti
Sperando,per sempre,di poter gudtarti@
Nov 2011 Cremona
One of the best videos I've ever seen on UA-cam! Must try this myself! Thank you!!!
ممكن تترجمولي كم بقية زلال البيض. على النار مع القطر؟؟؟؟
such love, such care in presentation
e Bravo! assolutamente fantastico
Grazie
AMAZING !!!!! very well done,very accurate and wonderful recipe!!
Thank you
GREAT ITALIAN SWEETS..ALL THE GREAT WORKS THAT ARE ART, FASHION, FOOD, SWEETS, WINE, FORMAGI, CARS, CULTURE, AND MANUFACTURE AND MANY MANY OTHER WORKS, PRIMITATE ITS OWN INVENTION. THANKS TO MY GOOD GOD I AM 100% WITH DNA IN PRIMIS SICILIAN IMMEDIATELY AFTER ITALIAN
WE ALWAYS DO IT BETTER
Delicious 😋
بصراح تحضير منضم باين بنينا شكرا الك كتير
ممكن تشرح بالعربية من فضلك 😘😘😘
ممكن تشرح بالعربية من فضلك 😘😘😘
Thank you, very clear and results were delicious. But... it turned light brown. Used local honey (West Cork Ireland) which is not particularly dark. Was it the honey or was the heat too high? Thank you again!
Thanks good recipie and great music👍👏
Hi super good I will try and do this in December or January 2020 if I can. Thank you very much
Maravillosa receta ! Gracias por compartir
Wow! Che ricetta!
I love the music in the background 🎶📻
Vivaldi?
Antonio Vivaldi - Concerto Grosso op. 3 no.11
Followed the recipe, turned out superb
So very 👌 delicious 😋
It's nice with white chocolate too.
Thank you👍❤☃️
Just a question in mind -
How will I know if my torrone gets spoiled?
رائع شيف تحية تقدير لشخصك الكريم أعجبني👍👍👍💕💕💕
ممكن ترجمة
ممكن ترجمة المقادير
Mille grazie...assolutamente delicioso
I am making this today. I shared this recipe on Facebook. It looks so good.
How dit it come?
BELLA RICETTA
Perfetto, la ringrazio.
Buonasera,visto che il video è fatto in italiano, perché la ricetta è in inglese,sia più deciso sulla lingua ,o italiano o inglese
Excelente, Bravo
That looks yummy. Thanks for sharing.
This is very educational. Thank you :)
Qual è la differenza quando si effettua la versione soft?
Oh MAN!!!! Torrone is my FAVORITE. Not sure it’s a good idea that I know how to make it now!!!! Yikes I’m in trouble.
Isto sim é uma receita de torrone!!!
Thank you for sharing!
omg
i didn't know these were such a pain to make D:
I see how ez he made it but I was thinking that will no be ez
هاي أفضل طريقة بشوفها على النت بالذات أنو استخدم عسل طبيعي مو غلوكوز صناعي
ممكن تشرح بالعربية من فضلك🙋🙋🙋🙋🙋🙋🙋
W il torrone artigianale. Buon Natale
❤ Oh yummmm ❤ I have to make this 😋😋😋 ❤
Al posto del sale negli albumi è meglio il limone, per una questione di reazioni chimiche, il limone rende gli albumi più sodi, senza far loro rilasciare la quantità d'acqua che invece rilascerebbero con il sale.
Grazie per il suggerimento, ne terrò conto.
I love torrone anytime!
top top torrone 👍👍👍
Abone oldum şimdi kanalınıza emeğinize sağlık
bravo bravissimo
That pot is to die for, wish we had good pots, or even affordable ones. I never heard of a flame screen in US. :/
Awesome recipe. I've never seen powdered vanilla. Can you use liquid vanilla? If so, amount & modified directions? Thanks.
If you can't get a flame spreader, try to use a pot with a deep bottom and still keep the flame to a minimum. As an alternative and better method, you can use the water bath (bagnomaria). Cook in a larger pot containing hot water. Yes, you can use liquid vanillin or rather the one in pods.
@@nikeros Thanks. ☺
Can I use only honey (650g) for this recipe ? Molto Grazie
It can also be done with honey alone. Some say it gets better
Thank you! I was afraid I burned the honey and sugar because it started to brown. After it cooled down it was delicious. I put too much lemon juice in the tins so some of the edges were soft when removed from the tins. The strongest flavor in mine is the honey. I might try almond extract next time.
The more you practice the better it succeeds. Yes, better to use a veil of almond oil
Hello I have made torrone and it has brown color not white. What I have done incorrectly ? bye
Looks wonderful my friend
Thank you Enzo
I will try it, but no too soon I will let u know...Thank u 4 sharing👌
Do you keep the mixture over a low heat while incorporating the egg whites
Stir for half an hour O-O I hope there's a book or tv nearby.
What a great video. It was nice to see this done so simply without a lot of special tools and equipment.
Before I try this, please clarify something. Does this mean I don't have to spray/oil the pan and lemon juice is all it needs to prevent it from getting sticky?
Thanks!
Instead of putting lemon juice would be better to grease the pan with melted butter or almond oil, but a thin veil.
Enzo Maragucci
Thank you.
Enzo Maragucci uuyy
I just did this and taste amazing. One question, after a day the torrone it's like it doesnt keep as solid, like it is melting. Why can I did wrong? Needed more cooking time? Too much egg? Any help will be great!
I advise you to reduce the amount of egg whites and lengthen the cooking times.
bravo👍👍
Bellissimo
Ma perché la vanillina ? È super squisito già con i suoi ingredienti naturali! Grazie lo stesso per la chiarezza espositiva della ricetta
Posso anche essere d'accordo. Grazie per il suggerimento.
Excellent instructions
Questo torrone è buonissimo. Hai spiegato tutto perfettamente! Una cosa sola: mentre lei girava, e la signora inseriva le mandorle il fuoco era spento?
Sir, thank you so much for this demonstration. A question, though unrelated to the recipe, what's that lovely piece of music playing?
Antonio Vivaldi, Concerto grosso D - Minor op.3 No.11 ua-cam.com/video/BRx68pGGjvE/v-deo.html
Chef kindly let us know what is vanillin
Delicious!thanks for the recipe.
mouth watering can't wait to get the ingredients and make it. what is the powder you add
+Lyn Crawford Maybe you're referring vanilla
Enzo ... I am using the mixer so do I still stir it for 40 minutes ???? After I added the sugar it stayed brown and after I added the egg white it turned out cream .... What did I do wrong ?????
The mixer can only be used if the brush cleans the bottom of the pan, otherwise the mixture will burn and then become brown. I would avoid using it. Ciao
So delicious
Bravo buonissimo
I have a question
Should I turn off the heat when I start mixing in the egg whites?
Absolutely not
@@nikeros How do you know when you should turn off the heat? Please advise.
@@omarn497
When the consistency is right. Take a piece out, drop it in cold water. When it become thick enough for you liking then take it off the stove and add the nuts.
As far as i know this can have different consistencies. Some like it softer, some like it harder. So it's really up to you.
thanks for this great video, Shall we keep the fire on when adding the egg white ? some other video suggest we add the sugar syrup to the egg white, which i tried many times without success, I think following your way I would better chance of success.
You can try, but the risk is that the nougat remains soft.
Sorry I was wrong to answer. Yes, the fire must remain on.
For healthy reason, can I use less sugar? thx
Maravilloso.
+ENZO MARAGUCCI, have a good day , could I use an other kind of honey for it with grateful wishes.
Yes of course. Better, however, that honey has light color.
Grazio super 😘😘
Hii plz can i use the glucose without using the honey ????
No, I'm sorry.
Hi, Can you please list the ingredients in US conversion and also is the vanillin you use a powder or a crystal? Thank you
The ingredients in English are at the top of the page where it says "Mostra altro" "Show more". Better to use the vanilla pod, if you can find it.