Hello and welcome to Todd's kitchen. Nougat is a lovely little treat
but can be rather hard to make
The key to making a good nougat is preparation
First into an oven dish place in our almonds
blanched almonds
Now place them into a pre heated oven at one hundred and seventy degrees celsius for
seven to ten minutes
Next place two eggs whites into a mixing bowl
pour that right in
Then just let them sit there.
You want them to be at room temperature and its all about
the preparation
Next grease a separate baking tray
with cooking spray oil
then line the base with some foil
then give it a good grease again
with cooking spray oil
Next into a deep pan on medium heat
pour in two and a half cups of sugar
then one third cup of water
then five hundred grams of glucose syrup. Now i have had this
in the microwave for forty second to make it easier to pour
I do recommend the microwave
other wise it is hard to get out of the jar
next using a wooden spoon
just continue to stir until the sugar is dissolved.
You will see some syrup on the inside walls of the pot
Just use a wet brush
to brush the syrup down or you will get sugar crystals forming.
Once the sugar is dissolved turn the temperature up to high
Once it starts to bubble like this turn the temperature down
to medium
With a candy thermometer let the temperature rise to one hundred and twenty degrees celsius
or two hundred and forty degrees fahrenheit
Once it reaches one hundred and twenty degrease Celsius we will start on the egg whites
and whisk until soft peaks form
then this will raise up to
one hundred forty degrees
as soon as it reaches one hundred and forty degrees we will take it of the heat
This is at the right temperature so time for the egg whites
So keep whisking until soft peaks form
as you can see we have soft peaks forming
plus it also sticks to the whisk
now it has reached temperature we will place it into a sink of cold water
just for a couple of seconds until the bubbles stop
This will prevent the temperature from rising any more
now with the mixer on medium
slowly pour it in
A steady slow stream
once its all in we will let it whisk for
three minutes
just scrap down the sides
for any left over syrup
once it has been mixing for three minutes
add a teaspoon of vanilla extract
once done
lift this up and get that extra mix of the whisk
Next ad in our roasted nuts
using a wooden spoon
fold them through
very quickly
then pour it straight into the baking dish
You need to be quick
because it will start to harden up very fast
next
with another bit of foil
give it a good greasing
with cooking spray oil
then place it on top
push down firmly
be careful because it is still very hot but push down to make sure there are no air bubbles
inside
Now i have another pan and I'm placing that on top
just push is down slightly
then out some weight on top of it, I'm using a water jug
just to keep it in place
Now let this sit here for six hours at room temperature to set.
So it has been about six hours
take the foil of
and it is looking pretty good. Then take it out of the container.
very carefully remove the rest of the foil
from the nougat
Best way to cut this is with a sharp knife that has been sitting in hot water
which makes it easier to slice through
and there you have it
some wonderful wonderful nougat
I have cut it into smaller pieces and it looks great
some of the nuts will be darker then the rest
but thats because there were in the oven and i over cooked some of them
but over all their pretty good
but over all their turned out fantastic
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And i will see you next time for another delicious recipe.