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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
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
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.
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!
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.
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 :)
Glucose powder is quite easy to get hold of here in the uk. I checked online and found this - you could experiment and see. "....asked a chemist friend and he told me that the solubility ratio of glucose powder to water to make liquid glucose is 91gm powder to 100ml water. I mixed the powder into the water and zapped it in the mw for about 2 mins and it was fine. Recipe worked a dream!" hope that helps. by the way LOVE your channel Todd - simple easy cooking! thanks alot :)
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.
poor guy, instead of using speed increase on the video , he is sweating himself trying to do it fast but record the video at normal speed!! He is hilarious, really made my day :P
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.
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.
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.
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.
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.
Great video. I tried to make it, but I'm pretty sure I messed up, but I'm quite sure wath I messed up at too, but I'm not sure it's a total failure yet. I'm waiting for it to set.
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.
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!
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.
Todd, I love nougat, especially Italian Torrone. I am partial to the hard variety (you can break off pieces) over the soft or pliable variety. I could not tell from your video which yours was. Is it mainly the temperature of the sugar mixture that determines the hardness, like other 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
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.
Hi Mike, I just wanted to say after you made the nougat and placed in a greasd pan I wanted to say when you are making candy you should use butter to coat with not grease. I hope this helped. P:St you can find butter flavor in a spray, although I wouldn't use that as I just dip in the butter tub with hand and this makes your candy much more gooder. Thank you Mike for your video's we will subscribe. Linda from Ga.
I made it yesterday. What a shocker - didn't hard on a room temperature neither in the deep fridge over a night. I followed the instructions but the glucose syrup because I don't have any. What are the tricks and tips?
Do the raw egg whites get cooked when you add the candy mixture in to them because I don't like eating raw stuff. Thanks so much for the recipe i cant wait to try it!
I like your cooking process, it is similar to how some candy factories actually make their nougat. Honey or corn syrup/glucose syrup can be used to substitute for one another.
Todd. What temperature the sugar should be after cooling in water before I pour into the egg whites? And when your pour sugar in, is machine whisking on high speed or what? Please reply. Thanks.
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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.
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
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.
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.
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!
Todd, thanks for sharing your talent with us. I enjoy your channel. Keep up the excellent work!
i like his straight to the point cooking...no fuss...no unnecessary mess...i like!!!
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.
Outstanding, please let me know how it goes.
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🤔
Wonderful!can you put on video how many sugar,water and evry thing?thanks! Sim
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 :)
Todd. makes it look easy .now Im going to try and make some Nougat
Thank you :)
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.
I absolutley love nougats.
👍👍
Yeah that would have changed it a bit. But still.. It taste good right?
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
Glucose powder is quite easy to get hold of here in the uk. I checked online and found this - you could experiment and see. "....asked a chemist friend and he told me that the solubility ratio of glucose powder to water to make liquid glucose is 91gm powder to 100ml water. I mixed the powder into the water and zapped it in the mw for about 2 mins and it was fine. Recipe worked a dream!" hope that helps. by the way LOVE your channel Todd - simple easy cooking! thanks alot :)
Its like the big hunk bar! (From USA)
Thank you so much for sharing this recipe
All the best wishes for you
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
Wow thank you for your receipe! Amazing work.
Who else is here after Android's announcement?
Me!
Me too.
hahahaha
Me! lol
Siddharth Panda I am 🙌
Thank you for sharing that . Is there a recipe that uses a substitute for the high sugar content?
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.
I had this before in Paris and i loved it! Making this at home now!!
Amazing! :D
poor guy, instead of using speed increase on the video , he is sweating himself trying to do it fast but record the video at normal speed!! He is hilarious, really made my day :P
Where is the honey?
Yes where is a healthier recipe? Honey etc...
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.
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
Nice and beautiful do you know for how long is this candy last as for shelf life coz it's got the egg white thx
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?
This is something that we eat in Spain during the Christmas festivities, it's called Turron and it's delicious.
I must stop looking at You Tube .I used to like Nougat until I saw how unhealthy it is.
You should just not care
This is great. Have you ever made Turkish Delight or licorice?
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.
Sorry but what do you mean by not setting? It didn't harden up at all?
Android N
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.
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 :/
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.
blah blah blah put a teaspoon of vannila essence (pours like three tablespoons)
Are you series? In english?
Like what and what for?
Hey Todd, I just made your nougat recipe and the waiting for it to cool down is killing me. I cant wait to taste it.
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.
hello, i've tried your turkish delight, it's a success and i put less sugar. can i put less sugar for this recipe also? i love it tobe less sweet
No problem, always happy to help :)
sounds like you cooked it to fast or not up to the right temp.
Great video. I tried to make it, but I'm pretty sure I messed up, but I'm quite sure wath I messed up at too, but I'm not sure it's a total failure yet. I'm waiting for it to set.
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.
Hey Todd ... Great recipe and demonstration!! Do you have a recipe for nougat using corn syrup ?
I wonder if we can use some pure natural maple syrup in place of the sugar?
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!
Wow !!This is a amazing recipe. You should be a famous chef!
Hey! Love this! Are 2 1/2 cups of sugar 300g? And could you tell me the amount of water in mililiter?
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.
Todd, I love nougat, especially Italian Torrone. I am partial to the hard variety (you can break off pieces) over the soft or pliable variety. I could not tell from your video which yours was. Is it mainly the temperature of the sugar mixture that determines the hardness, like other candies?
Yes the higher the temperature the harder your torrone will come out
could I add vanilla if so how much, it looks delic
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
Thank you, it is very easy to follow. I was hopping to find this recipe!
It does?
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.
love watching the video. You made it look simple and easy- very inspiring
Hi Mike, I just wanted to say after you made the nougat and placed in a greasd pan I wanted to say when you are making candy you should use butter to coat with not grease. I hope this helped. P:St you can find butter flavor in a spray, although I wouldn't use that as I just dip in the butter tub with hand and this makes your candy much more gooder. Thank you Mike for your video's we will subscribe. Linda from Ga.
Thank you for this lovely recipe.
Just wondering, is it possible to make the nougat with honey only?
Thanks
You are amazing I love your vids you are such a good cook I have watched all of your vids I have been subscribed ever since you started thank you.
Outstanding! please let me know how it goes. :)
really like the recipe style but is there a way to make it soft?? any help would be great
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 ?
Great and easy way , thanks Todd
I don't have an electric stand mixer. Can i use a hand mixer instead?
Great tutorial. Need to try this.
Like your style mate.... No nonsense cooking!
I made it yesterday. What a shocker - didn't hard on a room temperature neither in the deep fridge over a night. I followed the instructions but the glucose syrup because I don't have any. What are the tricks and tips?
Do the raw egg whites get cooked when you add the candy mixture in to them because I don't like eating raw stuff. Thanks so much for the recipe i cant wait to try it!
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
my fav definitely want to do it, hope it will turn out goodd
Never seen anyone make this before. Looks awesome.thank you
Ohh thank you soO much 🙏 for sharing your wonderful knowledge” god bless you sir.. ❤️🥰🥰🥰🥰
My childrn love nougets,this video will help me to make my own nouget,thanks chef!
It looks so neat! I'd like to have some of them.
Thank you
Is this the same kind of nougat that's in a 3 Musketeers bar? I don't know if they have them overseas, but, like the nougat in a Mars bar.
I like your cooking process, it is similar to how some candy factories actually make their nougat.
Honey or corn syrup/glucose syrup can be used to substitute for one another.
Thanks, i will try with honey substitute! 🙏
where do you the glucose syrup at? It looks good and sticky.
What is Glucose Syrup?? Never heard of that!! Where do you purchase?!
Todd. What temperature the sugar should be after cooling in water before I pour into the egg whites? And when your pour sugar in, is machine whisking on high speed or what? Please reply. Thanks.
He just said until the bubbles stop forming
this is probably very much worth making. nougat is so expensive in stores, if you get it at all.
Can you use parchment paper instead of foil?
Do you have to grease the pan before adding the foil? And do you have to use foil? Can you just use a baking sheet?
Loved it! Will have to try this recipe!
Gracias por compartir sus recetas en Español, lo queremos
sir can I substitute almonds into pili nuts.. coz we are abundance of it here in philipoines
Is it absolutely necesary to spray the foil? Because where I'm from I don't have that spray, can I use something else?
Thanks mate!
Its people like you that keep me doing this :)