Anyone made Torrone?

F

franinva

Active member
Has anyone made this before? It is the italian nougat candy and there is a recipe on Gourmet this month. You have to like the pan with edible rice paper. Looks like something neat to try. The stuff is very expensive in stores.

 
I saw the Gourmet recipe, Fran. I've made Emeril's recipe for the past 3 years and it's wonderful.

You REALLY need a heavy duty mixer for it. He says he's "blown out" quite a few making it and I worry every year if the KA will survive. My sister usually comes over 'cause we've found it's easier with 2 people!
It's really so much better than the stuff in the stores.

 
Yes, and what a pain it was!

I haven't seen this particular recipe, we get the Gourmets a month or two later here, but when I was working I made it in a restaurant kitchen, and even with the stainless countertops and 2 kitchen porters at my disposal, the whole process was messy and painful! You have to be very quick at first and then wait and wait and if it's humid, the stuff won't set properly - then try and get the goo off your clothing, mine went to the commercial laundry, but I could still feel the stickies when it came back...

There are some things that are just better bought in!

 
I have a dime sized blob that is still stuck on the back of the microwave from last December. It

just won't come off no matter what I do.
It really is good though.

 
An old and very painful memory in my life also. Never could get the nouget part to firm up.

 
Here's a Non-T&T from Michael Chiarello

Be warned: I noticed the instructions mention the dreaded "Hard Ball" sugar stage...which means that, ye verily, you must pass through the Valley of Caramel Darkness!

OUT! OUT, I say, ye evil spawn....BEGONE! oh Foul minion of the darkness!! Heal Thyself and Rise Up!! RISE UP ABOVE 221 Degrees!! SATAN, BE GONE!!!

....oops, sorry, got a little carried away there.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29390,00.html

 
LOL, Marilyn, I conquered the Candy Curse with Peanut Brittle. try it babe. it was painless.

 
Ang, I don't know why, but I CAN make peanut brittle...and quickly too. 20 minutes done.

I think it's when I deviate from pure sugar recipes that it slows down the process and totally messes me up: ie, caramel.

 
Here is one I bet you can make too. REC: Poppycock

* Exported from MasterCook *

POPPYCOCK

Recipe By : My mom
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method

2 quarts popcorn -- popped
2 cups mixed nuts
1 1/3 cups sugar
1 cup butter
1 teaspoon vanilla
1/2 cup light Karo syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, butter, and Karo syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling and stirring occasionally, 10-15 minutes, or until a light butterscotch color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts, mix to coat well. Spread out to dry. Break apart and store in tightly covered container. Makes about 2 pounds.
Dnote: I find it never takes as long as 15 minutes and I go for the color rather than watching the clock. This is addictive so be forwarned.
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Yay, and who needs caramel anyway! I mean, I would surely take some made by someone else.

My fudge is the marshmallow kind, my peppermint bark is melted white choc, but my peanut brittle this year is the real thing. I am a pnut brittle making fool this week.

 
For the Nut Brittle, this recipe from foodandwine

Best-Ever Nut Brittle foodandwine

TOTAL TIME: 20 MIN plus cooling
SERVES: 2 POUNDS

ingredients
2 cups sugar
1/2 cup water
1 stick unsalted butter(I used 1/2 stick)
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt(I omit)

directions
In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon(used 2 forks) (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt(I omit). Let cool completely, about 30 minutes. Break the brittle into large shards.
MAKE AHEAD The brittle can be stored in an airtight container at room temperature for up to 1 month.

My notes: I used only 1/2 stick butter with my second batch and liked that much better---plenty of butter for 2 cups of sugar. And, I used salted butter and omitted the salt on top. Not fond of salted top candies. I made a batch of peanut and cashew. Will make more peanut and will try toasted coconut with the cashews.

http://www.foodandwine.com/recipes/best-ever-nut-brittle

 
We have this every year at Christmastime--it's an Italian tradition. Look in >>

an Italian deli/bakery for it; I've never found it that expensive...

 
Ang, try making one batch with the cayenne pepper added. REC: Gayle's Spicy Peanunt Brittle

I used Gayle's recipe and made traditional and then the slightly spicy. It was addicting to say the least.


* Exported from MasterCook *

Gayle's Spicy Peanut Brittle

Recipe By :Gayle_MO
Serving Size : 8 Preparation Time :0:00
Categories : Candy Christmas
Peanut Brittle Thanksgiving

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1 cup light Karo syrup
1 cup water
2 cups raw peanuts
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda
1 teaspoon cayenne pepper

In a large heavy pan combine: sugar, Karo Syrup and water.
Boil this mixture until it reaches 238 degrees on a candy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
Quickly stir together and add: baking soda and cayenne pepper.
Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
Break into pieces and store in airtight tin or canister. I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
Gnote:I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Dnote: I prefer to make this on two sheets, much thinner.

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