Hi Sandy I have had great difficulty getting the syrup of water, glucose and icing sugar to reach 155 deg C. and when it got to 150 deg decided to go ahead. Should I have started this syrup earlier at the same time as I did the honey to give it more time to get to the right temperature ? It tastes delicious and looks great.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/ Hi Moira, thanks for your comment. Check my website to see the recipe with more details. Once you start heating the honey you can start making the other syrup so by the time you need it, it will be at the right temperature. Please let me know if you need any help.
Hello, this looks delicious. Thank you for sharing your recipe. Are you happy with your Kenwood Titanium mixer? I am thinking of getting one. Thanks again.
Hello Karen. If you would like to add different essences into the mixture, I recommend you to start adding 15 ml, then you can try it and see if you would like to add a little bit. The essence are different, ones will be stronger in flavor than others. I hope this helps you.
Hi, just wanted to ask. I also stay in South Africa, I usually over cook or under cook the sugar with anything. Has this ever happened to you when you work with sugar?
Hi Bradley, great to meet another chef from South Africa! Sorry for the late reply! Yes, this has happened to me, and it happens all the time if you don't use an acturate thermometre and normally if you take it to a higher temperature then the nougat will be a lot more toffee-like and chewier.
Hi Maya, Sorry for the late reply! I actually used the wrong paper for this recipe as I couldn't find rice paper at the time. But, you can now buy it from Bake a Ton in Old Main Road, Pinetown! (Wow, its such a small world!) 😀
@@rosesuriya7501 probably because of the water content in the mix. I did another recipe wich involve using a pot on the stove for a long time and it was perfect!
If I may be allowed to criticise, the consistency is a little too "runny". Personally I don't trust these IR thermometer on such things like sirup that's why I got a probe thermometer which you dip inside the sirup. As you know the correct temperature is crucial and determines the concistency of the nougat. Nevertheless, I enjoyed watching the video!
Thanks for your comment, it is true a digital thermometer is more accurate. I’m happy you enjoyed my video. It was summer when I made it and I didn’t have ac, it was more than 30C. I have to make a new video of how to make a honey nougat to improve the recipe. Thanks so much for your comment, it’s always nice to have a feedback.
I don't understand this recipe you say 288g icyng sugar, 175g honey 38g glucose and 100ml water and you have done one syrup with that ingredients and than you make a "second" syrup and i don't know how much ingredients are now in the first and the second and what happend with the first?
The first syrup is just the honey that it need to reach 120C. The second syrup is the icing sugar, glucose and water that needs to reach 155C. In this link you will be able to see it more clear. sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/ I hope this helps. Thanks for your comment.
hydrohobbyist when the merengue has formed at minute 1:51 in the video and the honey is reached 120*C, then you add the honey into the Merengue. Let it whip until your other syrup reaches 155*C. Sorry, I must have missed out that part in the video. I hope this helps you. If you need more information then please take a look at the full recipe in this link. sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
Elizabeth Apolo voy a ver que puedo hacer. Pero por el momento si lo vez en tu compu puedes poner subtítulos en español. Solo te vas a la esquina del video en ajustes y pones subtítulos en español.
Hi Frank, this is the time in the video when I used the honey to create the first syrup. Take a look at 00:58: ruclips.net/video/-HKM7NaD0e0/видео.html If you need any help with this recipe or have any more questions, please let me know! 😀
@@SandyLaPastelera Thanks for your response Sandy, but did you add the heated honey to the egg whites off camera? At what temperature? Is there a reason to make two separate syrups?
@@DirtCheapMarketing please visit this link sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/ I added the honey to the whipped egg whites at a temperature of 120 °C, this recipes calls for two different syrups because we don´t want to heat up the honey more than 120°C (the honey acts as an anti-crystallizing agent) and the other syrup can reach 155°C to evaporate the water and make it more thick. You can finish the preparation by heating the sides of the bowl with a blowtorch or heated gun until the nougat reaches a hard ball stage. You can replace the icing sugar for normal sugar when you make the second syrup. I have used this recipe to make nougat for a few years, I like it that is soft and chewy. Other nougat recipes have one single syrup but they normaly use corn syrup not honey. I hope this helps.
Sorry, that you feel that way. What part it is not clear. Check my website. I have the recipe there with more details. sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
Finally an english cooking video that uses the metric system!
Thank you Martin!! I'm glad you understood how much of each ingredient you needed! Enjoy the Recipe!
Yessss
Will give it a try thank you so much! Surprised when you mentioned that you're from South Africa, I am watching you from Cape Town :)
Wow I'm watching her from gauteng I was so surprised as well I even had to go back to re listen to it 😂😂👂
@@caitlynkenny4862 lol same!
Same watching from Cape Town as well haha
I'm also watching from CPT 😃😃
Likewise! Looking forward to Western Cape Independence!
I love this Nougat Recipe! It came out amazing!! 😃
Robert Wedderburn thanks so much. 😘
My pleasure! 😃
The rice sheets, does one remove that?
Very nice and good wrak thanks for sharing Ricepi
Hi Sandy I have had great difficulty getting the syrup of water, glucose and icing sugar to reach 155 deg C. and when it got to 150 deg decided to go ahead. Should I have started this syrup earlier at the same time as I did the honey to give it more time to get to the right temperature ? It tastes delicious and looks great.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
Hi Moira, thanks for your comment. Check my website to see the recipe with more details.
Once you start heating the honey you can start making the other syrup so by the time you need it, it will be at the right temperature. Please let me know if you need any help.
Oh my gosh!! I can’t believe you’re from South Africa, and in KZN! I’m in KZN too ☺️
I am not from South Africa. I am from Ecuador but I live in KZN for a few years now.
Sandy La Pastelera yes, I could tell that you weren’t from South Africa 😂😁🥰 that’s so cool that you’re from Ecuador!
fantastic. Great instruction and recipe. thank you
Paulo Marin thanks 😊. I’m glad you like it.
Hello, this looks delicious. Thank you for sharing your recipe. Are you happy with your Kenwood Titanium mixer? I am thinking of getting one. Thanks again.
Hello, thanks very much. I am glad you like it. Yes, I love my kenwood mixer, it is the best. I recommended 100%.
@@SandyLaPastelera Thank you! The mixer looks very sturdy, and it worked very well with your nougat. The recipe looks so good. Have a good day.
Hi, thanks for this recipe. However if I wanted to add vanilla, orange or coffee essence how much would I have to add into the mixture please.
Hello Karen.
If you would like to add different essences into the mixture, I recommend you to start adding 15 ml, then you can try it and see if you would like to add a little bit. The essence are different, ones will be stronger in flavor than others.
I hope this helps you.
Hi, just wanted to ask. I also stay in South Africa, I usually over cook or under cook the sugar with anything. Has this ever happened to you when you work with sugar?
Hi Bradley, great to meet another chef from South Africa!
Sorry for the late reply! Yes, this has happened to me, and it happens all the time if you don't use an acturate thermometre and normally if you take it to a higher temperature then the nougat will be a lot more toffee-like and chewier.
Awesome love the way you make it simple.
Jane Doe thanks so much 😊
Thank you for the recipe! We are also KZN ❤️ Where did you buy the rice paper from?
Hi Maya, Sorry for the late reply! I actually used the wrong paper for this recipe as I couldn't find rice paper at the time. But, you can now buy it from Bake a Ton in Old Main Road, Pinetown! (Wow, its such a small world!) 😀
The nougat I’ve eaten was always really hard. What is the difference? Is the harder nougat just older and drier?
Sara Rodrigues the difference is the cooking temperature of the sugar. If you take it to a higher temperature it will be harder.
@@SandyLaPastelera u mean higher temperature for both syrup?
Hello! Can you add cacao to this to make a kind of chocolate?
Hi, Yes of course you can add cacao and I recommend you to add melted chocolate into it. It will give it a better flavour than cacao.
175 gr honey
60 gr egg white
15 gr brown sugar
288 gr icing sugar
100 gr water
38 gr glucose
80 gr almonds
70 gr cranberries
Two rice papers
I hv Tried Ur receipt nur ist be Come soft even After overnight why...
I hv Tried Ur receipt nur ist be Come soft even After overnight why...
@@rosesuriya7501 probably because of the water content in the mix. I did another recipe wich involve using a pot on the stove for a long time and it was perfect!
Love from India ❤️♥️
😊
BEAUTIFUL.
Thanks 😚
Like your recipe ..pls give exact measurement of all your ingredients so we can have a good result ....why do you need to put egg white ....?
I think I fell in love... with your recipe.. ya
If I may be allowed to criticise, the consistency is a little too "runny". Personally I don't trust these IR thermometer on such things like sirup that's why I got a probe thermometer which you dip inside the sirup. As you know the correct temperature is crucial and determines the concistency of the nougat. Nevertheless, I enjoyed watching the video!
Thanks for your comment, it is true a digital thermometer is more accurate. I’m happy you enjoyed my video. It was summer when I made it and I didn’t have ac, it was more than 30C. I have to make a new video of how to make a honey nougat to improve the recipe.
Thanks so much for your comment, it’s always nice to have a feedback.
❤
Hao sis all this time I thought you're French then 🄱🄾🄾🄼 you're my homegirl. 😂😊😘Lovely surprise.
😊
I don't understand this recipe you say 288g icyng sugar, 175g honey 38g glucose and 100ml water and you have done one syrup with that ingredients and than you make a "second" syrup and i don't know how much ingredients are now in the first and the second and what happend with the first?
The first syrup is just the honey that it need to reach 120C. The second syrup is the icing sugar, glucose and water that needs to reach 155C.
In this link you will be able to see it more clear.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
I hope this helps.
Thanks for your comment.
@@SandyLaPastelera ah thanks 👍
So this noug sounds gluten free ...I will try it!! 😬😬
is that the rice paper Vietnamese use, what kind of paper is that
Yes it is, but I recommend you to use the soft rice paper.
Did you add the honey at 120C to the stand mixer?
I added it at 145C
Where did u get ur glucose syrup because in gauteng south Africa I could not find any BTW I love this video ❤️❤️
@Caitlyn Kenny
you can usually get it as liquid glucose at any pharmacy
Do you eat the rice paper or do you remove it?
Rice paper is edible 😋
Correct, you can most definitely eat rice paper. If I am not mistaken, rice paper is normally wet and used to make spring rolls.
Hi honey sandy how are you your nought recipe i try this wish you all the best for your carrier bye good night honey sandy india
Helloe Selva, thanks so much for your nice message.
Kins regars,
Sandy
Wait! Where and when did you use the Hot honey? You started another syrup and then didn’t use the honey?!!
hydrohobbyist when the merengue has formed at minute 1:51 in the video and the honey is reached 120*C, then you add the honey into the Merengue. Let it whip until your other syrup reaches 155*C.
Sorry, I must have missed out that part in the video. I hope this helps you. If you need more information then please take a look at the full recipe in this link.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
You look more like North Indian!
You are soo cute and adorable tho 🤗
haha! Thanks Harsha!!
Nice
Thanks
Hi this is Hussain from Pakistan i also makes honey nought .but so Sergey why
I make soft nougat, I like it like this.
Sandy me encantaría ver tus videos en español$😃
Elizabeth Apolo voy a ver que puedo hacer. Pero por el momento si lo vez en tu compu puedes poner subtítulos en español. Solo te vas a la esquina del video en ajustes y pones subtítulos en español.
Hello my friend, it’s Fiona
randomvideos6783 hello 👋 Fiona
what happened to the honey?
Hi Frank, this is the time in the video when I used the honey to create the first syrup. Take a look at 00:58: ruclips.net/video/-HKM7NaD0e0/видео.html
If you need any help with this recipe or have any more questions, please let me know! 😀
@@SandyLaPastelera Thanks for your response Sandy, but did you add the heated honey to the egg whites off camera? At what temperature? Is there a reason to make two separate syrups?
@@DirtCheapMarketing please visit this link sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
I added the honey to the whipped egg whites at a temperature of 120 °C, this recipes calls for two different syrups because we don´t want to heat up the honey more than 120°C (the honey acts as an anti-crystallizing agent) and the other syrup can reach 155°C to evaporate the water and make it more thick. You can finish the preparation by heating the sides of the bowl with a blowtorch or heated gun until the nougat reaches a hard ball stage.
You can replace the icing sugar for normal sugar when you make the second syrup.
I have used this recipe to make nougat for a few years, I like it that is soft and chewy. Other nougat recipes have one single syrup but they normaly use corn syrup not honey.
I hope this helps.
Where’s the recipe please?
Hello, you can find the recipe in this link.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
That's NOT the right rice paper. You need wafer paper not spring roll paper!
Well done on noticing! I couldn’t find any wafer paper in the city I was at the time.
Too quick.the steps aren’t clear
Sorry, that you feel that way. What part it is not clear.
Check my website. I have the recipe there with more details.
sandylapastelera.com/honey-nougat-with-almonds-and-cranberries/
Cranberry or crenberry🤣
Savage Cupcake cranberries sorry 😅.
Sandy La Pastelera it’s ok, he’s trolling you obviously have an accent. 😊
I’m not a troll I just thought I was helping God Bless love your channel!!!🥰🥰🥰🥰🥳
Tiger Cramp sorry for jumping to conclusions. I hope it’s all good 😊
мιѕѕ_αяι No worries 😉 my friends Merry Christmas 🎄🎁!!!