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No thermometer Nougat with nuts |The Bite of Delight- English
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- เผยแพร่เมื่อ 27 มิ.ย. 2016
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Nougat with nuts by Seba Nagy (Original recipe courtesy of Enzo Maragucci and also Chef John):
Original recipe: • Il torrone - Italian N...
The written recipe is available at:
TheBiteOfDel...
Thanks for this great video. I've used it twice now to make nougat, and it is delicious!
I am glad you are enjoying it ❤️
Finally after thirty years i got it.. Thanks a million for this great recipe... :)
I like this idea better than carrying a pot of boiling hot syrup to the mixer and trying to pour it in slowly! Definitely worth a try. I saw a French chef add strips of candied orange peel into his nougat, that sounds delish I might add some when I make it. Thank you for the traditional method!
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Absolutely going to give this a try, thanks for sharing.
I want to try this method looks good and easy to follow, thank you I love your tutorial!
Excellent recipe. Your instructions are terrific! Even though it it time consuming to stir it manually, it is not complicate to prepare like other recopies. Love nougat and thank you so much for sharing your recipe with your viewers.
I really appreciate your kindness and uplifting words 🌷
Thank you!
What a wonderfully clear explanation and video! Thank you.
Thank you so much... i was looking for a nougat recipe which had no glucose in it...you gave me a whole new idea... simple and easy ...😁🖒🖒
I hope you give it a try and like it :) Thank you for leaving such a kind comment :)
So nice, easy to do, I daughter loved it, I will try this recepi
You make it look so easy, SEBA! Thank you 😊
you are very welcome Claudine, thanks for the support 🌷
thank you so much for this recipe
Kindly Check the description box for recipe credits
Thank you again chef Enzo and chef John :)
The Bite of Delight
Why you dont put step by step receppi. .?
What do u mean?
Qwanty of each engridients
You Arabic thats why your nugat coms the best.No efenc but the best dilits is persian dilights.
Everyone loves this when I make it. Thanks for the great recipe!
Thank you for the uplifting feedback 💕🌷💐
oh wow that looks amazing
Thank You
I'm definately going to try this! Thankyou!
I hope it works well for you :)
I am a big fan of nougat, shall definitely try! Thank-you very much. ❤❤❤
Superbe !!!Très bien expliqué et montré!!!Bravo et Merci!!!
Merci pour votre commentaire positif et votre soutien
You make it look so easy loved the end result.
Thank u Mavis 🌹
Amazing recipe. Thank you 🙏. Your instructions are excellent!
Thank u so much for this uplifting comment
Thank you Saba..
I ll try to make these yummy delite ..
super video thank you
Thank you! Going to try it!!
Loved it! You have a new subscriber :)
I can't wait to try this! You have a new fan in Costa Rica. Thanks a lot. God bless you
Delighted to see your comment 🌷🌺
Natalia Ballestero Barquero hi
This sounds amazing g and so easy. I will to it in a few days. Thank you
I am Glad you liked it 🌷
Thanks for sharing this, will give it a try
you are very welcome 🌷
beautiful recipe ..always wondered how it is made...jazakillahu khairaa😙😙😙
Shahnaz shaikh Thank you dear Shahnaz 😍
Oh that is just yummy Thank you..
seems easy to make. will surely try. it looks amazing and simple to make. thanks
thank you so much :)
Looks great! I would love to try sometime :)
Very enjoyable thankyou😊💕
I will try it, it was the best explantion how to do it. Thanks!! Happy holidays.
Thank you so much dear Carmen ❤️ Happy Holidays to you 🌷
Hello! You have beautiful food. Thank you for sharing them.
Thank you so much for your kind words ♡ you just made my day 😍
This time I made both the "fast" method and again this method. The mixer is faster but the slow method is much more satisfying and creates a superior nougat. Thanks again.
Haapy holidays, I am glad u enjoyed it
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Well done! Thanks!
👍🏼 I will try it. Looks so good💕💕💕
Thanks you won't regret it 😊
Thank you so much for the English version. I'll try it soon.
You are welcome deary :) enjoy it
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Thank you, they look delicious !
🌷🌷
sooooo yummy, nice!
Hey Saba, I finally nailed this and I am so happy and thankful to you. I had earlier made this Nougat following Chef John and it was brittle and hard and was too dark. Your instructions were somehow so much better, maybe also because you gave some pointers which helped a bit more. Out of fear of wasting it, I made 1/4th of all the ingredients you listed.
My nougat turned white and chewy. It's just been an hour of making it and I can't keep my hands off it 🤣 I need to wait to see how much brittle it gets. But it's definitely chewy.
Thanks so much. It really took time, and am tired now of stirring but it's been worth it.
Next time am making a bigger batch and with non stick equipments ( it was a little messy coz I did not use non stick, I never thought it can turn out well, I was just not serous about it :D ))
Edit : just some tips that are important-1) use light amber honey, 2) have lots and lots of patience and give it time to cook on Low Heat!
Woow I love your feedback and i am so glad it worked out well for you ❤️ Enjoy it dear
@MsRhuby hey here is my review
There’s this method in mixing syrup with beaten egg whites in which you add syrup after cooling for a couple of minutes to egg whites while they’re still being beat in the mixer but stiff of course.. and for safety purposes you sort of aloow syrup to glide on the wall of bowl instead of just pouring it in so it wouldn’t splatter on you by the mixer. Much easier. All you have to do is touch the bowl while it is mixing to watch fir a bit of cooling. Once cool enough to keep your hands on the bowl instead of letting go that is when you stop the mixer and drop in the nuts. 🙌🏻
Thank u sweet Hana, ofcourse this is the new and current method of doing it, I was showcasing how to do it the traditional old italian way ""Torrone" without a stand or an electric mixer .. with honey .. it has a different taste and texture to the one you are referring to
@@TheBiteofDelight Oh, sweet honeycomb, I know you were following the traditional way .. I see them do it that way but the texture does not differ when you mix the two elements either way you did it and when I said syrup I meant the sweetners used in the recipe (honey&sugar). I just thought to show you the easier way to prepare it. Some use sugar only which is wrong for the secret flavor of nougat lies in the aroma of honey regardless of types used (I do like Acacia honey though) as texture would definitely be gentle and stays so.
Best of wishes.. 👋🏻🥰
Thank you very much love, will post a much easier recipe in shaa Allah 🌷
Wow thank you so much! I am not a cooking professional so I didn't own a thermometer but with your recipe I didn't need it ❤
Love your comment, thank you for the uplifting words ❤️
@@TheBiteofDelight 😊❤
I will try. Thanks
I am sure you will make it better than mine
Nice. I loved it.
😊
Looks delicious
Thank you so much :)
Making this again right now due to popular request. Delicious!
Wow I am glad you enjoyed it Happy Holidays ❤️💕
@@TheBiteofDelight Happy Holidays!
this is a very different method....interesting. I like hard nougat better so I'd just make it a bit harder by cooking it a little longer. thanks for sharing
Thanks for sharing lm gonna try out dis recipe wen l get d ingredients probably fr d holidays
Just came across your nougat recipe I'm a lover of nougat its.takes time but that's okay I will still try it so thank you..
Its the old fashioned way of making Nougat ❤️ thx for stopping by
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👍👍👍 must try... worth the effort.
حلو شكرااا
MachaAllah sister very nice Video and you are added to my favorite. Salam alaikum
I am going to try make this tomorrow, pray it turns out well. Last time was a disaster for me. But nougat looks so yummm I can't stop myself from trying :)
Have you tried making it yet? How did it turn out?
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Fantastic
Thank you very much
Congratulations !!! 👋 🇬🇷
تسلم ايدك
أشكرك الفيديو لنفس الوصفة موجود باللغة العربية من هنا
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Woooow
مرحبا, بالنسبه لسكر نقدر نستعمل سكر عادي او سكر حلويات ( كاستر شوكر ) افيدني لو سمحتي
السكر المستخدم سك حبيبات ناعمة Caster sugar
Omg, this is the recipe I’ve been looking for!
This is awesome. Does it stay chewy?
Yes it does 👍🏻
I love it , Thankyou , I will now give it ago . I'm very pleased you've told us to keep it at low temperature .
I have subscribed to you . I look forward to more yum yum x
When i found your video i was so happy no thermometer needed but when i hear its need to mix for 40 minute i said ohhhhhhh noooooo 😞😞😞😕😕
can you use the honey that isn't made from bees? like the golden one they use on traditional arab sweets?
not in this recipe, there are other Nougat recipes where you can use glucose syrup
I viewed your technique and the original poster, but when I did the sugar and honey step I over cooked it, so when I added the meringue it was almost immediately very thick. Doing the water test it came out still very soft, so I cooked it for more time, because originally it should of been 40+ minutes after the egg white. The end result is I made it a little too hard, I'll know better next time. Thank You for you informative video.
Thank you for stopping by, happy holidays :)
I try to make before and messed up .. this is giving me whole new way of looking at it how to make it... so easy just have to have patience .... I dint
Excellent mam
Salaams sister... Jazakallah for the lovely recipe... One question... Instead of honey can i use corn syrup
I don't think so the original maker of The recipe didn't recommend it
I've made this one time before pretty much the exact method as seen on Food Wish's blog. The two things that I messed up on was that my nougat (Torrone) didn't turn out white. It was like a beige color. What kind of honey did you use? Was it a light colored honey like a clover honey or orange blossom honey? I used a standard honey at my supermarket. Like an amber colored honey. It was either that or the egg whites that I used. Maybe I didn't use enough? I whipped the egg whites until I had peaks. The other thing that I messed up on was I got impatient and wanted to eat it quickly so I put the nougat in the freezer so it would cool quickly. I ended up with peanut brittle. It tasted fantastic but it was impossible to cut. I had to use a hammer to smash it! haha. I think the freezer caused it because my consistency in the pan held for 2-3 seconds just like the Food Wish's blog recipe said. I plan on making this again for Christmas as little gifts for people.
Jim Brown Ok here is why it wasn't white ..make sure u buy your honey from a farmer who you know that their honey is PURE not mixed with glucose or corn syrup or anything because this is what they sometimes do to it ... i got pure plain flavoured honey from a farm near my house
interesting!
may i know in cups ( sugar and hony) ???thanx
Hi. Thank you so much for sharing this recipe. It looks delicious.
Question here.. Can we skip the honey in this method and only use sugar? Can the nougat still be made without the honey? I know the texture and hardness will be different. But I want to know if a nougat can still be made without the honey using this particular method.
Please answer. 🙏🏻
I asked the Original poster of this recipe Chef Enzo and he responded back and said no unfortunately no substitutes
@@TheBiteofDelight Ok then. You're an amazing human being for replying so soon,😊. Thank you so much!
Its my Pleasure 🌷
What should i do should i add in one cup of sugar quater cup water
how is this possible sugar must dissolve without water.. i don't think its a good idea but you can certainly try. i haven't heard of sugar that doesn't dissolve ...
Assalamualaykum warahmatullaahi wabarakatuhu.
Jazakallah for sharing this recipe. Can you please tell if I can use raw honey and brown sugar will it work?
♡♥♡♥♡
Thank you for your nice words 🌷 I haven't tried but I think brown sugar will change the taste and colour of the end product if you want to try plz try only half of the ingredients to minimze the wastage
Omggg love
I wonder, if this would work in the bread machine?
Letting the machine do the stirring?
honedtly I haven't done that .. would be very sticky though ..
Hello, your nougat look so nice and easy to make. Do we keep it in the fridge to cool?. Is it okay also to leave it in the fridge or it will be hard to cut it?. Thank you so much and best of luck :) :)
its better to leave it at room temperature not in the fridge to cool down, you can keep it in a cool place to store it too or in the fridge covered
@@TheBiteofDelight Thank you so much . Another question please, for how long can the nougat be stored in an airtight container. Thank you again and best of luck :) :) :)
@@thebestisalwaysyettocome it should last you a good two months at cool room temp. , if the weather is too hot refrigerate it and it should keep it that long
I like my nougat to be the hard solid and crunchy... Should I cook it longer and keep testing until it reaches to the desired hardness? Can it be as hard as golden boronia nougat(my fav. Brand)? Thank u
I am not familiar with the brand Boronia i am afraid but if you want a hard solid Nougat unfortunately this recipe won't give you this result, you need a nougat made with glucose, water and sugar then poured over Beaten egg whites a slightly different technique with a more commercial like result
Hello... One doubt...should we add the egg whites once the sugar has dissolved completely or is there any sugar syrup consistency to be checked before adding the egg whites?
Spoonandpaper Blog
after 25 minutes from the sugar and honey being put on the heat they should be melted as shown and they should change colour before adding the egg whites
The Bite of Delight oh ok... Thank you so much.
Spoonandpaper Blog
no worries.. Enjoy making them 😉
Try the recipe but the paper and I think my honey was dark and resulted in a dark nougat but they taste good
Try a different brand of honey next time if you can
Glad it tasted good 😊
Ça se conserve combien de temps ?
Désolé, j'ai utilisé Google Translate.
Vous aurez besoin de 25 à 30 minutes pour dissoudre le sucre avec le miel, puis environ 40 minutes de retournement continu pour combiner les blancs d’œufs avec eux.
Le temps total est d'environ 70 minutes
@@TheBiteofDelight قالت كم يمكننا الاحتفاظ بالنوجا بعدما تجهز مدة الصلاحية يعني جزاك الله خير
i love nougat but i don't have patience to keep stirring for 45 min can i use electric mixer instead of hand whisk?
no sorry there are different recipes that use an electric stand mixer, and sugar and glucose syrup, this recipe has to be cooked for around 40 to 45 minutes o make sure that the egg whites are cooked completely and the consistency is right.. i am really sorry
No need to be sorry dear, thanks for your reply
I will try to make it in your own way 😊
Can i replace the egg white with something
shilchheda i don't think so u can experiment if you want and try it with aquafaba and see what happens
Our sugar here in agrica doesnot melt without adding water
I had first tried this wonderful candy when I met a Lebanese family, but what they gave me to try had apricot 'paste', like fruit rollups on either side. I liked it even better than the plain nougat, but it's so hard to find. How is that made?
hey Lillie I think its called fruit leather .. can be made at home too
WOW MUCH EASIER THAN GOING CRAZY WITH ALL THE MESSY POTS AND THE SYRUP DANCE.QUITE BACKWARDS MOST OF THE RECIPES. 🙏❤❤❤💙💙💙🥰🥰🥰
Enjoy it and let me know how it turns out
Ive never seen this in my life. Does this melt on room temperature or during shipping?
it doesn't melt at room temp. if u cooked it properly and used pure honey
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For healthy reason, can I use less sugar? thx
I don't think it will work with less sugar i am so sorry
My honey and sugar mixture at the start is all gone liquids on me? After only 10 or so minutes of mixing. Is there a way to salvage this problem, before I add the egg whites?
That is normal they should be liquid and no sugar crystals visible
Also reduce your heat a bit
@@TheBiteofDelight thx :)
@@whowhy9108 Good luck :)
@@TheBiteofDelight they turned out delicious and I'm back to grab your recipe to make another batch :) I add hazelnuts to the nuts mix as well.
First time making and it was fantastic but taste like honey but good
Hi do we add the egg whites to the honey/sugar syrup while the syrup is hot? Please reply soon. I need to make these tomorrow.
Also can i use raw pure honey ?
yes for both Questions
😋😋😋
Any option for egg
Then pls suggest
No i am so sorry Nougat has to be made with egg whites
How many eggs ?..( whites ) & how much sugar ?.. how much honey ?
please check out the beginning of the video to screen shot the ingredients
Nougat: (Original recipe courtesy of Enzo Maragucci: th-cam.com/video/TggfpY-CT8s/w-d-xo.html
Enough to make around 80 pieces:
400 grams of honey
250 grams of sugar
2 egg whites
1 tsp of vanilla
3 cups of roasted almonds
1 1/2 cups of pistachios
a pinch of salt
Directions:
1- In a heavy-bottomed saucepan, add the honey and sugar together and keep stirring until the sugar dissolves completely for around 25 to 30 minutes
2- Beat up the egg whites to very soft peaks
3- Slowly and gradually incorporate the egg white a little bit at a time and keep stirring continuously until you add all of the egg whites and reach the consistency of the nougat, this will take 40 minutes approximately (you can test the mixture by dipping a small amount into cold water and touching it if it is super soft it is not ready yet, it must be soft but not too soft or on the liquid side)
4- Add the vanilla and the roasted warm nuts and mix everything well
5- Then pour the nougat into a suitable pan that has been sprayed with oil and lined with wax paper, flatten it out and cover the top with another piece of wax paper and make sure it is flat, leave it to cool completely for around 2 hours
6- Cut the nougat into pieces and cover each piece individually, serve and enjoy 🙂
Is it ok I leave out nuts I'm allergic!!!
Aaliyah Sosa Sure you can use dry fruits if you do eat them and u can also leave it plain if you want
Yes u can use cherries and other candied stuff if u want
I made this today and I stirred it until the ribbons stayed on for many seconds, but it did not firm up. Do you know why
yes of course...
Your honey isn't pure its commercial and mixed with artificial sugars like Glucose and golden syrup
they don't write this on the bottle
its best to buy your honey from a farm to make sure its real and 100% pure
I used organic 100% honey.
is it sold in a supermarket?
If i use glucose Syrup it Van be nougat or not?
Not with this recipe..
👍👍👍👍👍👍👍👍👍👍👍👍👍👍
hello.very good..mahaba
❤💋❤💋❤💋❤
My nougat didn't turn out chewy. It became the hard toffee type.. Could u let me know what went wrong.. Thanks in advance.. Is there a type of honey which should b used.. Please help
maybe you have cooked for a little longer than needed... and were you sure that the honey was pure not in any way with any hidden additives like glucose, water and corn syrup Shahnaz
@@TheBiteofDelight I'll surely check n see
It's written naturals on the bottle.. I am in India.. It's the 24carat brand premium honey...
@@TheBiteofDelight Maybe I cooked it more than needed..
Maybe if you know someone who owns a farm its better to buy pure Bee honey from them ♡ too
is there a recipe just for about 20 peices? i dont need that much
you can use just half or quarter of the recipe ingredients only