Torrone

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This wasn't difficult to make at all, yet it was impossible to find wafer or rice paper in my area. I substituted two thin layers of phyllo and it worked well. Additionally, a tablespoon of lemon juice while cooking the honey/sugar added another citrus note. After cooling for an hour in pan, I chilled in fridge for 20 minutes before slicing.

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I am not unfamiliar to making candy so this recipe did not seem difficult. The candy is really sweet but so is the Torrone that you buy. It turned out like the soft nougat but was not runny like some of the other people who rated the recipe stated. I toasted my almonds and chopped them rather than using the slivered variety. I also used corn starch on my hands to handle it once it was done. I don't think I would attempt this without a heavy duty stand type mixer. I would definitely make this again and experiment by using a small amount of vanilla or Fiori Di Sicillia flavoring in the eggwhite mixture along with the powdered sugar. As others have said - store with parchment paper between the layers.

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I make my own Turrone di Cremona You can mix all the ingredients Honey sugar and water then bring to candy consistency . The keys is to make sure the sugar read Hard ball candy on the thermometer..

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I really wanted to love this recipe. I had tried a nougat recipe from Martha Stewart that tasted wonderful, but was too runny, so I thought this one would work better. Unfortunately, this one was the opposite. The candy firmed up appropriately, but we found the taste to be not at all worth the effort. Recipe is not hard to follow (except handling the really hot metal bowl after pouring the hot syrup in, is a challenge, but the result was just disappointing.

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I think I messed up, actually. The torrone never came to the correct consistency. The finished product flowed over the edible paper when I tried to cool it on the rack. The taste was just ok. Now, I know why the product is wwrapped and placed in little boxes for retail.

I would love to see it made. I watch Emeril Live every day and have tried other recipes which have been super.

Thank you, Carol

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TORRONE (AKA - Italian Nougat
My favorite Italian sweet, ususally made @ Christmas & Easter.
Hazlnuts, filberts, & pistachios can be
substituted for almonds Or in combinations.
Candied citron (mixed is great for this scrumptious sweet as well!
Chocolate can also be added to this recipe, too!
Please note: Torrone can be cooked to a soft OR hard ball stage, for 2 distinct, yet similar by products!!!
Like the other rater said, be sure to use wax OR parchment paper between layers; I also use a sprinkling of confectioners' sugar as well.

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I was very excited about this recipe. I've always bought torrone for Christmas and this year I made my own...I received many compliments and it was very good. However, my family is very forgiving of my presentation of the nugget candy. The success of this recipes depends on your ability to fold the almonds slivers consistently throughout meringue/sugar honey mixture. Plus, don't rush to cut it into bars. The recipe states to cut then let cool completely. I suggest waiting until the nugget is firm but soft. Emeril recommends using a scissor...bad idea. On TV he used a knife. I used a santuko knife and ran it under very very hot water between slices to make a nice clean cut. Like I said...good recipe but...it takes practice to make perfect. As far as presentation goes....don't skimp on the lining of the rice paper...take your time and make sure all the edges are covered. Oh and one final tip! When you place the torrone in an air tight container for storage...Use wax paper between single layers of torrone. Or else...all of your perfect or acceptable bars will be on gooey mess!