How to make Nougat
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- This can be a complicated recipe to make but with the proper preparation and practice you will be making it in no time. Scroll down for full ingredients and instructions:
Follow me on:
tinyurl.com/ToddsTH-camVlog
tinyurl.com/ToddsFacebook
tinyurl.com/ToddsTwitter
tinyurl.com/ToddsGoogle+
Ingredients
200g blanched almonds
2 1/2 cups sugar
1/3 cup water
1 500g jar glucose syrup
2 egg whites, at room temperature
1 tsp vanilla essence - แนวปฏิบัติและการใช้ชีวิต
*Tap the bell to get notifications on my latest videos '🔔'*
Merchandise Store: toddskitchen.com/
Facebook: facebook.com/toddskitchen
Instagram: instagram.com/toddm007
Pinterest: Pinterest.com/toddskitchen
Twitter: twitter.com/SimpleEasyCook
Todd's Kitchen9
Can you replace the glucose syrup. I heard honey was also a traditional ingredient.
I fond this video 2 years ago with a friend because we were curious about how to make nougat, and I've been watching your videos ever since. I've never cooked anything in my life but I still watch your videos because you da man
Thank you so much! You got me a 81% for my cooking class.
Woah, didn't know nougat has so much sugar! I just thought it's mainly the caramel layer in Snickers that had the highest percentage of sugar.
Help how do I clean the mixer and stuff when I'm done?? I'm pretty sure I made cement...
Simply soak it in water for a couple of hours :)
put your mixer and other tools in a pan with boiling water and let it cook for about 5 to 10 minutes ..then its gone and the rest you can easy wash off in the dishes ..;D
Todd's Kitchen BOILING water will do the trick i guess faster ;D
Todd's Kitchen same as when we make caramel ..thats also a disaster after pooring out on the plate hahaha;DD
U can just put it in a dishwasher (if u have) ;D
Layer caramel on top, let set, and then dunk into some chocolate... boom snickers.
Jackie Williams that's what I'm doing
You need to add peanut butter to the nougat if it's regular Snickers.
chop up nougat, add chocolate... bam Toblerone
Jackie Williams lol
Hey, I'm Jess! Its gotta be a specific kinda chocolate tho🤔
Todd, thanks for sharing your talent with us. I enjoy your channel. Keep up the excellent work!
This looks great. You can also add orange blossom water for that special taste. How about splitting the extract - half almond extract, half vanilla.
You said you think you overcooked the almonds - I think the different colors look beautiful.
Oh yum, thanks so much for this recipe. I'm going to harvest my almond trees this week and was looking for a new way to use them. Can't wait to try this.
Todd. makes it look easy .now Im going to try and make some Nougat
Thank you :)
Amazing! :D
This is fantastic! All the other recipes I looked at were way more complicated. Love the simple clear instructions. This is one I will be making for Christmas gifts. Thank you!
And thank you for watching :)
I absolutley love nougats.
👍👍
Does anybody know:
Can I use honey instead of Glucose?
Can I prepare smaller quantity?
You need the glucose, but optional add honey is ok.
You can
Thanks mate!
Its people like you that keep me doing this :)
hi todd, just wanted to know can i use a hand beater(electric) as i dont have a stand mixer, also can i butter the foil as i dont have cooking spray ?
Its like the big hunk bar! (From USA)
Well as long as it taste good then :)
Yes i know how it feels using a hand mixer to make this. :(
I've done similar... Italian meringue by hand, no ice
@@stephenkywong oof
@@danielmartinezdev I now own a stand mixer after that haha
@@stephenkywong lol, thinking of getting one myself
Like what and what for?
Thank you for sharing that . Is there a recipe that uses a substitute for the high sugar content?
I thought nougat was supposed to be soft, this looks like it can break your teeth.
there are both soft AND hard nougat - get with ittt, lol
I have never heard of hard nougat is it like brittle hard then it would be a brick ?
Not the right temperature... Hard nougat means the cooking failed
@@elizabowman9739 think "big hunk" candy bar.
LifeLezZ true .. then the sugar mixture is over cooked and the mixture is fucked up .. i know because one of the first times i made it was like that and we ran to the grocerry store a few minutes before closing because Ww MUST have it after all hahaha but : Now days its always good and very very jummy!! Glucose sirop i also use to make Cream butter caramel👌👌👌👌
Who else is here after Android's announcement?
Me!
Me too.
hahahaha
Me! lol
Siddharth Panda I am 🙌
No problem, always happy to help :)
Me to!
I must stop looking at You Tube .I used to like Nougat until I saw how unhealthy it is.
You should just not care
Did you know i have a Facebook page where i interact with you all and love seeing your cooking photos? facebook.com/toddskitchen
+Andrew Firebane its dat stuff in a 3 muskateer candy bar
+Andrew Firebane It's basically a Big Hunk Candy bar.
It's just simply delish
Todd's Kitchen Tofemkojacl
Todd's Kitchen instead of corn syrup can I use real honey?
Sugar? i have only ever used the syrup sorry, and thats what i would recommend other wise I'm not sure how it would turn out.
Are you series? In english?
Where is the honey?
Yes where is a healthier recipe? Honey etc...
i dont think this recipe can fix all these marshmallow bug.
Yea, I prefer Marshmallow over Nougat anyday :)
+ThaBalla79™ sounds like and android joke lol
It looks so neat! I'd like to have some of them.
This is incredible! Thank you!
Android N
Can you use corn syrup instead
Gi Geo Why though?
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. ... Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Outstanding! Thank you :)
Would it turn out like nougat if you ground down the almonds into a powder after roasting? Say about coffee grind size. Or would that change the way it sets? Or is it okay to just leave the almonds out all together? I'm wanting to make a homemade candy bar and I'm not really wanting to have big hunks of almonds in it because my kids don't like nuts for some reason.
i tried to do this, it was a disaster
follow the video and do not overcook your sirop...its easy ..GOOD PREPARATION is half the work ...
i dun fucked up
well i made one myself again and this time it did not get hard ...its stays soft ...I am going to ask one of my towns bakkerys to ask HOW they do it ..;/
Igniter4life it is very important to work with a temperature-scale for sugar. The reached temperatures is crucial. We tried it the first time with 135 ° and it was very sticky.
I had this before in Paris and i loved it! Making this at home now!!
Outstanding, please let me know how it goes.
Why do you sound like you are panting all the time?
Because he is Fat.
He could have asthma :/
Sugar rush lol
Kabir Ahmad damn that was so mean XD My old spanish teacher was the same way, he's quite large and he has to gasp in air after every 5 words.
He could also just be nervous. You know, narrating delicious recipes on youtube for at least 600K people to see :/
blah blah blah put a teaspoon of vannila essence (pours like three tablespoons)
Thank you
Thank you so much! :)
Thank you so much :)
love this guy he great make awesome stuff (every thing looks good )
Thank you, it is very easy to follow. I was hopping to find this recipe!
I have come across this for the first time, since i only knew the newer videos. I have to point out, that i liked this video in some way more than i do like the newer, professional ones. This one is put together in a haste, somebody is working hard and has to keep his timing to get it right, this is what happens in anybody's home kitchen. Your newer videos all make it look like there is nothing delicate in timing, or just doing it, it's all just mixed "'til it's all well combined"!
One way or the other, i like your videos, but watching one of the old ones, i can clearly see, that you have made tremendous process in making our vids professional. The price was to hide what hard work is behind all this, and to make it all look simple and fast.
I Love this recipe. Thank You so much for sharing with us.
I would like to know the name and type of mixer that you are using to mix the dough
Mmmm, I can't wait to try this recipe out.
This one is more of the harder/chewy type. And yes, it comes down to the final temp for most candies.
Does it stick to your teeth, chewable but rubbery/stretchy and sticky? I'm trying to find a recipe for one candy and I think yours is exactly what I'm looking for, candy which I can't find anywhere in stores or local pastry shops for over 15+ years
It does?
Loved it! Will have to try this recipe!
Yeah that would have changed it a bit. But still.. It taste good right?
Hey me to!
Yes you can, at the end when you are placing it in the pan.
Wow thank you for your receipe! Amazing work.
Thanks mate!
It is vanilla extract, that we add to our cake making. Thank you so much Todd for all the details as some did not ask us to use a Hot knife to cut the Nougat.
Thank you :)
Excellent video! Thank you very much for posting!
Thank you for this lovely recipe.
Just wondering, is it possible to make the nougat with honey only?
Thanks
Sorry but what do you mean by not setting? It didn't harden up at all?
Wonderful!can you put on video how many sugar,water and evry thing?thanks! Sim
I wonder if we can use some pure natural maple syrup in place of the sugar?
Like the video, though now curious on what the significant difference in glucose syrup vs corn syrup ? I would imagine you could uses either. But was curious on the difference in manufacturing the difference syrups.
I don't have an electric stand mixer. Can i use a hand mixer instead?
Great and easy way , thanks Todd
Thank you so much for this recipe
Very good instructions! Thanks!
love watching the video. You made it look simple and easy- very inspiring
Thanks for posting this great video....all the others appear much more complex, and looks like the same results....will definetely be trying this out. They look awesome, and am sure taste the same!
i like his straight to the point cooking...no fuss...no unnecessary mess...i like!!!
Just what I needed, thank you so much for your recepe
YOU'RE THE CANDY MAN THANKS FOR SHARING THE RECIPE.
Thank you..!! You make it look so easy..!! YUM..!!
It would :)
Awesome, Todd. Thanks
Im yet to do that version but i will get around to it :)
sounds like you cooked it to fast or not up to the right temp.
I'm wondering if your candy is sticky? I cooked till 250*F, added 3 ladles to the egg whites then cooked the remaining sugar to 300*F, then added and combined well. I am just trying to figure out what I did wrong. Thank you!
could I add vanilla if so how much, it looks delic
Thank you so much Todd👍
Thank you for sharing your recipe.
I will try your recipe with honey and icing sugar. I enjoyed watching your video
no fuss just straight to the point, unlike some I saw that took over an hour to make.
Many thanks.
Thank you for watching! :)
With the rice paper i know where i can get it here which is in my local supermarket so im not sure for where you are. But i would guess that you should also be able to find it in your local supermarket as well with luck.
With the conversion it is something im trying to do, understand it takes allot of time with the amount of videos i do every week. But i do have a link to a conversion chart which you can find on my home page.
my fav definitely want to do it, hope it will turn out goodd
Hi Todd, if you want to use wafer paper, do you put it down first in the pan and then another layer on the top after you have poured it in when it is still hot?
First, I put a layer of parchment paper in my pan and then on top of the parchment paper, I put a sheet of wafer paper. Once the nougat is done mixing, I then put the hot nougat over the wafer paper. Then, I smooth out the top and place another piece of wafer paper on the top and smooth that out very gently with the bottom of a glass.
Thank you so much! Also keep an eye out on my Facebook and twitter as i have some big news coming up very soon :)
Yummy!!! Someday maybe I'll try it!
What is the size of the baking tray, I am guessing 9x6in, but a) we don't have anything near that size and b) nobody sells that size that I can see. I could go 8x8in but at 20% bigger that might make the nougat too thin? Answers on a postcard please.
Yes :)
Thanks Markus :)
This is something that we eat in Spain during the Christmas festivities, it's called Turron and it's delicious.
Im glade to hear it turned out so well.
Yes it should be fine to have a little less, but just don't under do it :)
Ohh thank you soO much 🙏 for sharing your wonderful knowledge” god bless you sir.. ❤️🥰🥰🥰🥰
No, in fact i made two that day and they both turned out just fine. The colour may have beef of very slightly but both turned out exactly the same way :)
Thanks! :)
yes