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#16: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Sat Feb 28, 2009 7:29 pm
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Different places have the same name for different things.

a great example of that is halawa aka:

ħelwa, Halva, halvah, halava, helva. Few people have the same idea of what halwa is

I think that in the case of halawa people where buying halawa from sea traders and that they tried recreating what they did not know what the ingredients of were

In Lebanon alone there is two very different types of halwa one of which is a lot like the Maltese version of Halawa

Eleven wrote:
Torrone is white..well the kind I always had. I have bought it by the pound, cut off a huge block..and also boxed, in little individual boxes..Those had a thin wafer on top.

This isnt that..its burned sugar and almonds. I was trying to figure out where we got it. My mother didnt make it. I think they sold it at the italian bakery. This woman made hers.
#17: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Sat Feb 28, 2009 7:40 pm
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Sounds like you are talking about a nugget that resembles brittle yet is not. It may actually be a type of Halawa

Eleven wrote:
Torrone is white..well the kind I always had. I have bought it by the pound, cut off a huge block..and also boxed, in little individual boxes..Those had a thin wafer on top.

This isnt that..its burned sugar and almonds. I was trying to figure out where we got it. My mother didnt make it. I think they sold it at the italian bakery. This woman made hers.
#18: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Sat Feb 28, 2009 7:46 pm
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this looks interesting www.foodaphilia.com/20...-bars.html

I will post everything that I find that may be what you are looking for here

alanmercieca wrote:
Sounds like you are talking about a nugget that resembles brittle yet is not. It may actually be a type of Halawa

Eleven wrote:
Torrone is white..well the kind I always had. I have bought it by the pound, cut off a huge block..and also boxed, in little individual boxes..Those had a thin wafer on top.

This isnt that..its burned sugar and almonds. I was trying to figure out where we got it. My mother didnt make it. I think they sold it at the italian bakery. This woman made hers.
#19: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Sat Feb 28, 2009 8:23 pm
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Haa haa haa I think that you meant clear not white

Eleven wrote:
Ok.. I think I found it. Torrone is nugat.

This is the stuff. Man, is it good.

www.google.com/imgres?...e&cd=1
#20: Re: what do you call this stuff? Author: Carole, Location: Valtellina - Near Lake Como PostPosted: Sat Feb 28, 2009 10:13 pm
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You're right it is a medium soft nougat... like this:



The most popular make is Sperlari from Cremona

>Sperlari<

(Yum!!!)
#21: Re: what do you call this stuff? Author: liviomoreno, Location: Rome (Italy) PostPosted: Sun Mar 01, 2009 4:38 am
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Eleven wrote:
...

Its like peanut brittle..only its almonds in burnt sugar..not really burned..but dark. I think you have to cook the sugar and work it.

What is the name of that? Anybody know?

That's a Croccante, as Ada already mentioned
#22: Re: what do you call this stuff? Author: uantiti, Location: Biella (Piedmont) and Venezia/Venice, Italy PostPosted: Sun Mar 01, 2009 6:47 am
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Meno male che ci sei tu a darmi man forte.

A. Very Happy
#23: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Tue Mar 03, 2009 3:12 pm
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This Torrone sounds like what you are looking for ...in the start this Torrone looks like the recipe that you found yourself but in the end it seems to be clear/white color

It's very hard to make though ....with a regular stove top you'd need to maintain a steady certain temperature for an exact approximate time. That takes some practice to get the hang of that.

If I were you (although I have not tried this) I would use a griddle for step 2 because that is the easiest part to mess up. Griddles keep a steady temp although as far as I can tell all griddles go at increments of 50 degrees Fahrenheit so for 240°F you'd have to use either 200°F or 250°F.

Anyone correct me if I am wrong. I think that 200°F would not be hot enough and that 250°F could get good results for step 2 if the person making this recipe is alert.

Me i'd find the griddle easier than to keep checking the temperature

Actually I was thinking of a picture elsewhere that had the clear/white color

Here is the recipe



Torrone - A sticky affair » delicious:days

Last edited by alanmercieca on Tue Mar 03, 2009 3:28 pm; edited 2 times in total
#24: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Tue Mar 03, 2009 3:16 pm
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That Torrone looks very tasty ...European nougat is one of my weaknesses

Carole wrote:
You're right it is a medium soft nougat... like this:



The most popular make is Sperlari from Cremona

>Sperlari<

(Yum!!!)
#25: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Tue Mar 03, 2009 3:47 pm
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Silly me I posted the wrong recipe ...they both sound great though



Pistachio Torrone
#26: Re: what do you call this stuff? Author: alanmercieca,  PostPosted: Tue Mar 03, 2009 3:54 pm
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This is information about Torrone and it tells why Torrone can be too soft

Sicilian Torrone
#27: Re: what do you call this stuff? Author: DonnaPellegrin,  PostPosted: Tue Mar 03, 2009 5:04 pm
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Wow, I never knew you could make torrone. I thought that it fell from heaven.

Donna
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