*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very traditional ingredients. Love this Chef John. My husband and his friend have this as their snack for lunch at least 3 times a week, thanks to your wonderful recipe. (and my cooking, lol)
His friend even asked for the recipe.
I made this recipe exactly as described. I watched the video several times before starting and had all my ingredients ready. my nuts were toasted and kept in a warm oven. I stirred the entire time as directed.
when I added my soft peak egg whites, I continued to cook and although my mixture got thicker, it never turned white. it just stayed a milky honey color. I did do the water test and removed it after the specified time anyway- added nuts and poured it into the pan with the wafer paper.
when cool, my torrone was ROCK hard. of course if you broke it into little bits- the taste was good, but it was really difficult to eat. you could break your teeth, it was so hard.
so, this recipe was a disappointing fail for me. the end result was definitely NOT traditional torrone. I think it would be wise for chef john to rewrite the recipe with temperatures using a candy thermometer, so more people could experience success.
(and he also never specified in the recipe, or the video, when to add the extra tablespoons of sugar listed in the ingredients list. in reading other torrone recipes, it’s added after the eggs reach soft peak.).
I have never attempted a recipe that needed to be cooked to a certain stage and I failed with 'soft clay' stage. Rather than despair or serve this as a thick uncuttable but unpourable dessert in a bowl I was able to drop globs of it into melted chocolate and it became even more amazing in taste. At least to the chocolate lover in me. I am not posting pics as they are certainly not professional done but they taste wonderful!
I recently bought some of this in Paris and it was so awesome I had to find a recipe. This is a great recipe and I added even more almonds and pistachios. It did not take me quite as long during the second cooking but it is a lot of stirring but well worth it. I found that this wafer paper is not readily available in my town and I used Wilton sugar paper DONT it's aweful!
OK, I made this and it came out exactly as promised. However, and this is important: I watched the video numerous times, then I read every comment, and from that I was able to avoid mistakes. Biggest secret, which I learned in the comments: you MUST use a heavy-bottomed pan. I used my soup pot, which has that heavy bottom. This was crucial. And accept the fact that this takes a while, and stir, stir, stir. The only result that was different than John's was that, once I had added the egg whites, it reached the point of doneness in about half the time it took his. However, the ribbon test and water test both said I was there, I trusted that and added my warm nuts.
For storage, I came up with the idea that worked best. I cut pieces of wax paper into smaller squares and wrapped each piece individually. Took a few minutes, but then I was able to put them all in a large tupperware container (a zip lock bag would also work here) and they stayed fresh and perfect for the entire week it took for us to eat them all. Plus, I could put a handful of them out with the other Christmas cookies, and they looked kinda neat wrapped in wax paper.