Super Soft Torrone Recipe:
1 1/2 Cups sugar
2 Cups honey
4 egg whites
1 tsp vanilla
1/4 tsp salt
4 Cups roasted nuts
Want to make a half batch? Here are the ingredients:
3/4 Cups sugar
1 Cups honey
2 egg whites
1/2 tsp vanilla
1/8 tsp salt
2 Cups roasted nuts
32 Comments
Finally I found just the best nougat homemade recipe . Thankyou so much for sharing . ❤
Bonjour ,
Vous auriez put mettre la recette et les ingrédients en francais
Mine was particularly caramel in colour and not white like yours. Why is that?
Dnt knw why taste it is ,can any tell me is it too much sweet or evarage in taste?
Can I reduce the sugar?
وكي تخدم كميا كبيرة
Thanks, that looks and sounds really good.
"A lovely holiday gift to give to someone" gurl… hahaha Sure I did all this work to give it away
The are still soft. Looks good though
I love this except for it being much too sweet for my taste, so I'm asking if it's possible to still obtain the right texture when reducing either the sugar or the honey?
Or, should I just use more almonds and pistachios for that amount of torrone white mixture?
Please say how long we can safely keep them before consuming.
So, about how long did it take to cook the nugget to get it to the firmness you wanted in that last step.
I'm a bit confused, how big were the cups used for the sugar and honey? Measuring in "cups" seems a little unspecific …
Can we substitute stirring with no stirring?
I will try this
This looks delicious! ❤
What size pan did you recommend?
Wieviel Gramm ist 1 Cup???
❤❤🎉
Shelf life of this nougat bars?
Hi! Honey is so expensive in where I live. Can I use inverted sugar?
That’s why my torrones too soft
I was guessing need more cook to get stronger
Everyone cam make something, but no one explain why you can’t get correct result
Check in cold water is great suggestion
Thank you!
A messy and more difficult way to make what should be an easy recipe. You had to put the beaten mixture back on heat because you did not take the sugar temperature high enough in the initial melting stage. If you are attempting this recipe then know that an investment in a thermometer is a must. They cost less than a fast food meal. Even the authentic, old recipes knew how to get the sugar melting process correct without a thermometer. Candy/Sweet making requires a mastery of sugar melting. This is guess work.
Thank you for your video. I've seen many,but yours is just the best, really made with love. Thank you for all the useful hints and tricks.
that's awesome I gotta try that!
Nice
The best recipe i have come across – Qustions 1. How many min should I roast Almonds and at what temp? 2. Should I add glucose syrup to water and sugar? at what temp? 3. at what temp should I add the Honey and sugar mix
How long can your product recipe be kept on shelf.
The one i buy have 3-6 pistachio that cut in half 🤣🤣🤣 500g for $8
I just finished making it, it is amazing. Thank you so much. This is the best tasting Nougat I've tasted. Stunning. ❤
Just a technique pointer: When separating egg whites, seperate each on into a small bowl first, then if no yolk is present, then add it to the big bowl whites. It only takes a smidgen of yold to keep the whites from whipping up.
hi may i know how much ingredients if it in gram?