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Learn how to make torrone, a traditional Italian nougat candy with almonds and pistachios, for Christmas or any occasion. Follow the steps to cook the honey and sugar, whisk in the egg whites, and toast the nuts for a chewy and crunchy treat.
Learn how to make torrone, a chewy candy with roasted almonds and pistachios, honey, sugar, and egg whites. Follow the step-by-step instructions and watch the video by Chef John.
Turrón, torró or torrone is a sweet made of honey, sugar, egg whites and nuts, typically eaten around Christmas in Spain, Italy and other countries. Learn about its history, types, variations and recipes from different regions and cultures.
Learn how to make torrone, a traditional Italian nougat with nuts and honey, in a simple recipe. Find out the history, the variations and the tips for this festive dessert.
Soft Torrone (Torrone Morbido): Cook the syrup to lower temperatures (around 290°F/145°C). This results in a soft nougat texture that's chewy. Hard Nougat: cook the syrup to a higher temperature, typically 295°F to 310°F (146°C to 155°C), which is known as the hard crack stage. This results in a firmer, brittle texture that snaps when ...
Torrone, the classic Italian nougat, is easy to make at home. Nougat is a sweet confection made of whipped egg whites, sugar and/or honey, and nuts. In this traditional torrone recipe, the honey-sweetened candy is flavored with orange and almond flavors, and packed with toasted almonds.
Nougat, the Italian torrone, is a typical patisserie specialty that belongs to different Italian regions, each infusing in it unique features of its territory and its own peculiar ingredients, creating different recipes depending on its origin.. Although it immediately recalls Christmas, some types can be enjoyed generically in winter or even in autumn, as early as October and November.
Read on for our torrone recipe! While the origins of torrone are uncertain, many believe this dolce was enjoyed in Italy as early as the Ancient Roman times, when honey and nuts were often served as dessert. The first documentation of torrone in Italy came from the city of Cremona in 1441, where it was served during a royal wedding ceremony.
The torrone I first tasted comes form a company out of New York, Torrone.co. They are putting their spin on the Italian treat. I based my recipe on their ingredient list but decided to go for a more traditional Italian style torrone and forgo adding any sugar so this recipe is short and sweet - honey, egg whites, and nuts. Plus a little salt ...
Learn how to make torrone, the Italian nougat, with honey, sugar, egg whites, and nuts. Discover the different varieties of torrone from different regions and their cooking tips.