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21 Comments
Luiz C.
March 7, 2016
Adorei !!!! Você pode mostrar um video da receita ? I loved it !!!! You may show a video of the recipe?
Rene' V.
December 21, 2015
Hi. I want to attempt this as a nut-free version. Is it possible? What adjustments would you suggest I make? ...if any. Thx.
Emiko
December 21, 2015
Substitute the nuts for your favourite dried fruit -- dried cranberries, chopped dried figs and orange or lemon zest would be wonderful, for example!
daerice
January 16, 2015
I made this recipe with my family during the holidays in 2014. WE loved it!
I simmered the honey alone for 30+ minutes before adding the whipped egg white. I wanted to make sure my honey would get a 'hard candy' consistency, and it worked! After adding the egg whites, the mixture quickly thickened, so I turned down the heat. We added the nuts then stirred another 30 minutes. It was so thick, we decided it was finished and poured into a glass dish lined with greased parchment paper. The nougat was delicious, just the right consistency, and we enjoyed it for several days. Total stirring time was just one hour.
Next time I will double the recipe, now that I am confident it works.
(note, I live at a high altitude)
I simmered the honey alone for 30+ minutes before adding the whipped egg white. I wanted to make sure my honey would get a 'hard candy' consistency, and it worked! After adding the egg whites, the mixture quickly thickened, so I turned down the heat. We added the nuts then stirred another 30 minutes. It was so thick, we decided it was finished and poured into a glass dish lined with greased parchment paper. The nougat was delicious, just the right consistency, and we enjoyed it for several days. Total stirring time was just one hour.
Next time I will double the recipe, now that I am confident it works.
(note, I live at a high altitude)
Eliana L.
May 8, 2014
Hi Emiko! I am trying to find a recipe for hard Torrone, I guess the Classico one from Cremona. The 2 I tried making today were NOT hard, as it showed online! One of them made a delicious soft Torrone but I really want the hard, brittle one I grew up eating and loving! I was also concerned that once the sugar got to hard crack stage it was quite amber in color and the hard
Torrone I love is very white in color, not tan or amber at all. Do you have a recipe for the king of Torrone I am looking to make??? Help! Thx in advance! my email is [email protected]
Torrone I love is very white in color, not tan or amber at all. Do you have a recipe for the king of Torrone I am looking to make??? Help! Thx in advance! my email is [email protected]
Robyn C.
November 13, 2016
Hi, I also am looking for the hard Cremona recipe. Would love the recipe if you have it. Thanks. [email protected]
Sarah
December 15, 2013
I'll see if I can get it back in the pan for a bit more of a cook (no blow torch) - it is not as ivory white as yours so I suspect perhaps it does just need longer, I'll let you know how I go! Good idea re the gelato, I may even try to turn it into an ice-cream Christmas cake (I'm in Australia so a chilled desert on Christmas day is a must!)
Sarah
December 15, 2013
I made a double batch of this and stirred for 1hr 40min. Tested using glass of water and torrone did not dissolve - rolled into soft ball in fingers - but I have spread it into tray and left it over night in fridge and it is still super goey/sticky! Is there any way I can save it/do you know what I did wrong? Making it for Christmas hampers so don't want to waste it!
Emiko
December 15, 2013
Oh dear! It usually sets when it cools, no need to wait till overnight. But perhaps you can return it to pan and keep cooking? I haven't tried that yet but it may work. I've heard of people reheating it through the pan with a blow torch! Otherwise try it again with a new batch and with this one you can make a delicious torrone semifreddo/gelato! An idea: http://www.jamieoliver.com/magazine/recipes-view.php?title=torrone-aamp-chocolate-semifreddo-and-rh
Bizzy L.
December 9, 2013
Emiko, thanks for sharing this recipe… I've been wanting to make torrone for years!
Sarah F.
December 8, 2013
I love how simple this recipe is. I made it last week with almonds, dried apricots, and lemon zest--everyone loved it!
Gizell
December 3, 2013
Provisions should stock ostia!! As a kid I loved peeling it off of a torrone and letting it melt in my mouth.
The P.
December 3, 2013
I'm making this! And I might just go wild and make some "Southern-Style" torrone using peanuts. Or pecans. Or maybe both
Ksb
December 3, 2013
I'm pretty certain you could use rice paper instead of "ostia".
Emiko
December 3, 2013
You can! It's not traditional but it works as does parchment. Rice paper is also slightly chewier than ostia, so I prefer parchment paper but that obviously has to be removed before eating so neither are perfect.
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