Comments on: Torrone - A sticky affair

By: Gina

Gina — Thu, 28 Apr 2011 12:54:01 +0000

@Antoinette:

I suppose you could stick only sugar (although I have not tried that before), or maybe use a syrup like maple syrup. You might want to check out what syrup does at different temperatures though as its properties wil be different to honey.

By: Antoinette

Antoinette — Fri, 18 Mar 2011 12:50:21 +0000

Hi, iam from South Africa and I just love your recipe I only have one question, what can you use instead of honey?? I want to make a delicious nougat for my mum but she is allergic to honey ;(

By: nate

nate — Wed, 09 Mar 2011 19:38:16 +0000

Here is the trick: after sugar syrup are added, switch quickly to the paddle attachment which has been warmed in the oven. Don't burn yourself obviously. Beat the nougat with paddle and simultaneously pass a blowtorch around the outside of the bowl of the stand mixer to continue raising the temperature. Have a glass of ice water handy. As you heat and beat, periodically take a small bit of the nougat out and dip it in the ice water. Wear dish gloves to avoid burn. Once the nougat is nice and firm after being dunked, you're done torching and can fold in the nuts and candied Orange zest. You are all welcome.

By: Marty López

Marty López — Wed, 23 Feb 2011 02:16:10 +0000

I used your recipe as basis for a candy bar, part of the dessert course for a tasting menu. I sit a piece of torrone on top of a peanut butter crisp and coat the whole thing in chocolate. To get the torrone to hold up at room temperature, I take the honey to about 250ºF and the sugar to about 300ºF. Here are the results:

http://www.flickr.com/photos/martylopez/5467812880/

and

http://www.flickr.com/photos/martylopez/5467810626/

I keep the candy bars in the freezer, keeping just enough in the fridge for a few days' service. When a bill for a tasting menu comes in, I take one out of the fridge. It usually gets to a nice chewy consistency by dessert time.

Thanks, Oliver.

By: Shirley

Shirley — Tue, 07 Dec 2010 04:23:14 +0000

I decided to make nougat at 9.30 this evening and searched for recipes - found this site with marvellous photos, lots of recipes, ideas and hints. Reading all of this has taken me a long time - I need to 'digest' all the options and make a start tomorrow! The soft nougat sounds very much like the filling in "Sweetie Pies" in South Africa and in Germany where they are called Samba Topper, or Samba Kisses.

By: Little Angelic Rose

Little Angelic Rose — Thu, 11 Nov 2010 16:26:02 +0000

Great thread, been looking for a recipe for nougat since I tried some Italian nougat at a market. Tip - try adding crushed amaretti to the mix as well as almonds, wonderful textures! Anyone got any idea of a recipe for 'turron blando', the Spanish version?