Finally, I found how to make Perfect Nougat, this Italian Torrone Recipe is great for Holiday sweet
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- Опубликовано: 23 ноя 2020
- This sweet is a very famous international dessert, in many different countries you can find this chewy, soft and incredible candy. That sweet was appeared in the Iran and Turkey and called Natif or Luka, in Italy where it is known as Torrone, in Iraq (Mann al-Sama, which translates into -from heaven-), in Syria and Jordan (Nougat), in Greece (Mandolato or Mandola), in Malta (Qubbajd), and Nougat in southern France, Torrone, Mandorlato or even Cupeta.
To make a great perfect homemade Nougat (Italian Torrone) you need a plan as this recipe required perfect timing. You need to read throughout this recipe carefully before you start in order to make the perfect, fluffy, vanilla Nougat candy.
Traditionally vanilla and lemon or orange zest is added as in this recipe, however you can add your preferred flavor and I personally love it more with ground cardamom. You can also use corn syrup instead of honey in this recipe.
Ingredients:
Make about 40 (1-inch) square pieces
(Step1) Ingredients:
2 large egg whites, at room temperature
pinch salt
2 Tbsp granulated sugar
(Step2) Ingredients:
1 1/3 cup granulated sugar
1 1/3 cups honey
2 cups whole almonds
1 cup shelled pistachios
1/2 tsp vanilla extract
cornstarch, for dusting
Choose your favorite flavor for the nougat :
1 tsp Cardamom ( add it to the nuts bowl before you pour them to the nougat mixture)
OR
1 tsp Lemon zest, or Orange zest ( add it to the nuts bowl before you pour them to the nougat mixture)
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Perfect 😍😍
thank you
اكيد شهي
Love it
Enjoy and subscribe for more recipes
Lookx Yummy 😋
Thank you 😊. please try it
WASNT THAT GREAT ? Amazing ,,thanks for sharing with us,, lovely from Australia
Glad you enjoyed it, more recipes coming
Liked and suscribed
Thank you
Looks so yummy 😍! May I know will this go soft and gooey when leave it ok room temperature (30c, average temp here )? Or must keep in the fridge?
It is very yummy. My family can not stop snacking on it.
It will stay firm if you cook it well to reach the thickness required, but if it become soft with you then keep it in fridge and just get out 5 minute before serving.
Such a delicious looking recipe.
Thank you! :)
Q: Could I use all corn syrup instead of honey?
It is a good question
I think you can! I saw some recipes used the corn syrup AND the honey. But I never tried use corn syrup instead of honey.
If you try the corn syrup in this recipe, let me know
After dusting with corn starch, how long do we need to keep aside again before cutting?
And, do we store the nougat? How can we keep?
Keep it aside till cool in the refrigerator. I keep them always in the refrigerator to store, get them out few minutes before eating
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Thanks subscribe for more recipes
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Thanks a lot, please come a gain
Can I use aqua faba instead of eggs?
I never tried it. I wonder how the texture will be as the egg white protein coagulate with heat and help with texture. If you tried it let me know if it worked
Please tell me what size of baking dish you used to pour the mixture into? Thank you!
9 X 6 inches , preferably deep around 2 inches
@@HeavenBitesYT Thank you!
Hi. Question here.. Can we skip the honey in this method and only use sugar? Can the nougat still be made without the honey?
Please answer.
It is really good question
I am not sure if you will have the same result. You can use Corn syrup instead.
It seems possible to use sugar and water only, but not sure about the ratio here and will need more boiling till you get he same consistency of the mixture as in video. If you tried it let me know
@@HeavenBitesYT Ok. I'm not sure if I'll try it. But thanks for the reply and the alternative. 👍🏻
Can it preserve 1month?
I think you can if you keep it in the refrigerator, although it did not last that long when I made it. It will go fast believe me
Hello there, i did the same recipe but i can’t seperate the sweet from the paper. I dont know which point i made mistake ;(
I think i added too much honey
Did you used parchment paper?
If it is too soft, you may added to much honey
@@HeavenBitesYT yes, i used parchment paper. Now the Consistency is better than first day. I was lazy to measure 1-1/3 cup and i just added dash of honey. Thanks for interest 🙏🏻
Take the time to edit the video and talk us through the process! There's always tips and hints that bakers and candy makers need that are not covered with a music video.
I am unfortunately shy as many youtubers, I hope will overcome this in the future
The tips are included in the video, e.g warm the nuts first when adding to warm mixture; wipe knife with oil for easier cutting, etc.
Excellent video... Detailed and easy to follow! but one thing drives me nuts... grammar. I'm assuming that English is not your first language. Kudos to you for dealing with such a challenge. I would probably not do as well if I were trying to post in a language not my own. I'm not going to go correct every bit of your grammar, but one glaring issue, a "pet peeve" of mine, I will address..."You are," becomes "you're" NOT "your." American English is notorious for its laziness in pronunciation... YOU'RE is pronounced "u-were" not "yore." --- A corrected example from your video: "If YOUR batter FEELS like firm clay, YOU"RE good to add the nuts." - Keep up the good work...it really is an amazingly good video to follow, and I am going to give it a try!
😅 You are right. English is not my native language, will keep trying to improve it. Thanks for stopping by and your nice comment.