Is it worth the hour and a half of stirring to do it the

>>8384298
what is that

Anyone?

Some kind of soft-ripened cheese with nuts and pickles in the middle?

>is it worth

Nope

>>8384301

Tutti-frutti nougat.

recipe?

File: Capture.png (31KB, 1594x133px) Image search: [Google]

31KB, 1594x133px

Why?

>>8384430
Its turrón

That looks like the hard variety of turrón (Spanish nougat) to me, although it's a heretic version; the original one only has almonds in it.

>>8384523
>>8384526
it's torrone, italian

>>8384548

Not at all; it's Spanish. Introduced to the Iberian Peninsula by Arabs during the Al-Andalus period along with a number of now-traditional specialties.

>>8384600
OP image is a screencap from a torrone video.

https://youtu.be/xpB_9NRS7Fk

>>8384298
I've made nougat before and I don't think I ever took that long to stir anything, and it comes out just fine. As to whether it's worth it, I don't know, but maybe introducing more air bubbles makes it chewier?

>>8384754
I want to learn to do this, but this guy has the WORST voice I ever heard. Fuck his intonation.

>>8385190
Yeah, the way he lilts and raises pitch at the end of sentences is fingernails on chalkboard level obnoxious.

>>8384298
I mean, it's an hour and a half. It's not like you had something better to do anyway, browsing /ck/.

vom