I love this except for it being much too sweet for my taste, so I'm asking if it's possible to still obtain the right texture when reducing either the sugar or the honey? Or, should I just use more almonds and pistachios for that amount of torrone white mixture?
Hi! Thank you for this recipe. I just love the texture of your nougat. I want to re create it. 1. Is the best consistency of the over-the-stove cooked meringue the one shown in 3:00~3:13? 2. I can't afford real honey. Can i substitute inverted sugar or maple syrup? If so, same quantity as honey? Thank you for your reply.
Why cook it, i made tour recipe 5 times and i find that if i beat it enough for long enough in stand mixer (after all sugar syrup mixture has been added) then the nougat sets beautifully and is soft. If i cook it in pan it becomes hard very hard. I know all hownyes are not the same perhaps thats why?
cugar crystalized, crystals become hard. I have apposite problem. I cook sugar untill 121 and its doesnt become hard enough. My nougat is in semisoft state. Its still aerated and delicious but handling and cutting this is pain
You should bring eggs to 65° c to pasteurize them. As long as you do that you can play with cooking or not cooking of your eggwhite meringue. Another thing people mentioned here is the sugar crystallizers. I learned from bakers that you should not stir sugar syrups - that makes them crystallize. Instead you just part your sugar on the bottom of the pen, break it into pieces, carefully move them apart so that more surface gets affected by heat.
I've seen millions bilions of recipes for the same sweet. But your' s is my favorite with your simple way👍😋
Thank you so much 😀
wao good job dear friend God bless you keep it up.
Thank you so much
Thank you so much for sharing this delicious recipe!!!😇🥰🤩
Our dad gave us this candy as teens. I loved this. I haven't had in a long time.
Excellent and very beautiful 👑👑👑💫💫💫🥇🥇🥇🥇🥇
I love the torrones in the box. ❤
Thank you for sharing your recipe. yummy yummy💕
Nice recipe thanks for it
Wow... finally found someone who makes nougat my way🎉🎉😁😁 new sub
beautiful voice
Good and easy recipe. Thanks ❤
Most welcome 😊
This looks delicious! ❤
Thanks, that looks and sounds really good.
I will try this
EXCELLENT beautiful recipes 👌 .
Great 👏👏 it seems delicious
It was!
Wow this is so good, going to try it out immediately.
Hope you enjoy
I'm going to make this for sure, thank you.
Finally I found just the best nougat homemade recipe . Thankyou so much for sharing . ❤
Me encanta, Nueva suscriptora ❤
Great
I subscribed to your channel . Very good ❤
Thank you so much!
I am making that . Oh yes
best video
Nice
❤❤🎉
Thanks alot
Can we substitute stirring with no stirring?
So, about how long did it take to cook the nugget to get it to the firmness you wanted in that last step.
What size pan did you recommend?
Can I reduce the sugar?
I love this except for it being much too sweet for my taste, so I'm asking if it's possible to still obtain the right texture when reducing either the sugar or the honey?
Or, should I just use more almonds and pistachios for that amount of torrone white mixture?
"A lovely holiday gift to give to someone" gurl... hahaha Sure I did all this work to give it away
Thnxs for sharing this yummy,is this bake or no
Thanks, the hot sugar syrup was cooked but the candy bars were not baked
Hi! Thank you for this recipe. I just love the texture of your nougat. I want to re create it.
1. Is the best consistency of the over-the-stove cooked meringue the one shown in 3:00~3:13?
2. I can't afford real honey. Can i substitute inverted sugar or maple syrup? If so, same quantity as honey?
Thank you for your reply.
I'm sure you can. Yes same quantity
@@homemadewithlove5 Thank you for your reply! Should the sugar be heated to candy stage before adding to the egg whites?
Se puede hacer solo con miel?
I've never tried that
Podría agregar glucosa? Cuanta sería la cantidad adecuada para esta receta?
Agregar más glucosa de lo que ya tiene? A quien querés mandar al otro lado 😆🤣
Which backform size?
Wieviel Gramm ist 1 Cup???
Can I substitute honey with corn syrup? And at what temperature should I pour the syrup into egg whites??
I've never made it with honey only
Please say how long we can safely keep them before consuming.
I doubt it will last long anyway. It'll be eaten before it expires.
Dnt knw why taste it is ,can any tell me is it too much sweet or evarage in taste?
I'm a bit confused, how big were the cups used for the sugar and honey? Measuring in "cups" seems a little unspecific ...
Alguém tem a receita em português? Obrigada
Hello! Torrone looks gorgeous 😍. Can you tell, what means 'cup' in grams?
Thanks. 1 Cup =250ml=250g water
@YUMMY RECIPES 101 thanks!
Podría colocarle subtítulos en español por favor?
How long to cook honey/sugar mixture?
Without thermometer of course😊
Thanks in advance!
20-30 min, very low heat
@@homemadewithlove5 Thaanks!👍
The are still soft. Looks good though
Can't make them harder my sister in law made them too.
What size or weight are the egg whites please?
I didn't weigh them, I used large eggs
Instead of putting the nugget in a pot can you do that step in the microwave??
I'm not sure if that would work
وكي تخدم كميا كبيرة
can we substitute honey with corn syrup? and how much should be?
I can't see why not, I Haven't tried it though. I would use the same amount
Why cook it, i made tour recipe 5 times and i find that if i beat it enough for long enough in stand mixer (after all sugar syrup mixture has been added) then the nougat sets beautifully and is soft. If i cook it in pan it becomes hard very hard. I know all hownyes are not the same perhaps thats why?
Can you pls share the recipe? Thanks
cugar crystalized, crystals become hard. I have apposite problem. I cook sugar untill 121 and its doesnt become hard enough. My nougat is in semisoft state. Its still aerated and delicious but handling and cutting this is pain
Not everyone has a stand mixer.
You should bring eggs to 65° c to pasteurize them. As long as you do that you can play with cooking or not cooking of your eggwhite meringue.
Another thing people mentioned here is the sugar crystallizers. I learned from bakers that you should not stir sugar syrups - that makes them crystallize. Instead you just part your sugar on the bottom of the pen, break it into pieces, carefully move them apart so that more surface gets affected by heat.
ممكن المكونات بي العربية
كوب و نصف سكر مع كوبين من العسل ، أربع بياض بيض ، ملعقة سكر فانيليا ، قبصة ملح ، مكسرات منوعة بندق لوز فستق أربع أكواب
Mine was particularly caramel in colour and not white like yours. Why is that?
You probably had it on a little to high and it slightly burned
Please how Much the Cup in Grammes
250g of water
Bonjour ,
Vous auriez put mettre la recette et les ingrédients en francais
What cups, write like normal confectioners, in grams and milliliters
1Cup water=250g=250ml
@@homemadewithlove5 ок thx
Shelf life of this nougat bars?
Bonjour ça a l air pas mal mais pas de quantité et pas en français dommage merci bonne journée
Plz what is the life span of this recipe
I would store it in an airtight container for up to 3 days
F f buna
Traduci in italiano,non si capisce niente ...