How to Make Your Own Nut Candy Bars (+ Packaging!)

[@cmbaz1140]

Andong as soon as no nut novermber is over 😂😂😂

[@psibiza]

The most US American thing I've seen today! Made by a German guy with a Russian ancestry background. Brilliant! :)

[@Twisted_Logic]

It's rare I see something so unabashedly American in a cooking video, especially from a European. Even recipies from US foodies usually come off as embarrassed by their local food culture and either make fusions or parodies. It's refreshing

[@annbrookens945]

I love your "manufacturing" videos! Your products always look so cool!

[@ginkgobilobatree]

As someone who has made Rice Krispy Treats for over 40 years, pressing them down makes them hard and tasteless. A light hand is needed for that layer to make it 1. not hard and 2. tasty. ETA: If you don't want a burned marshmallow pan, use tiny ones and microwave the butter and puffs, it's easy, fast, less messy. I do it in the bowl I plan to mix the cereal into.

[@katekramer7679]

The whole bar looked like a tooth cracker. I think the caramel may have needed some changes. Maybe adding cream.

[@deathpyre42]

@@katekramer7679 Or something like that vaguely nougaty caramel they use in Payday bars.

[@tashriba]

I was just binge watching your vids last night wishing you still posted much, and I wake up 1 minute after this is posted!

[@aliceliu5272]

Love the idea of making homemade candy bar as holiday presents. Saw this too late so it will be for next year lol

[@fabiancbarrio]

Thank you 😊

[@Jod3lay]

Haha, I like myself a good sticky situation! Thanks for the lovely recipe ❤️

[@Murderbot2000]

Ani, your posts are always entertaining. I look forward to seeing them, when they appear on my feed.

[@Murderbot2000]

Nice technique with the roller. I’m going to try that with the next dish that I can use it.

[@thekey8197]

I love making bars like these with popquins, they are basically cornflakes made from quinoa instead of corn. Super yum.

[@JW-tn3mt]

hey andong! how do you clean your pot without making the emaillie coating dull? seeing that it slightly burned while melting the marshmellows

[@dysonforbes]

There are other tree nuts native to north America, black walnuts are one, shell and shagbark hickory... I can go on.

[@ukasz4848]

what would be the shelf life of the Sticky Situation bar?

[@JackieOdonnel]

What a super-fun recipe post!

[@gregmuon]

The USA has numerous types of native nuts, including native walnuts. It's just that pecans are the only nut that is commercially significant.

[@bobthecomputerguy]

If I remember right, we didn't wet our hands with rice-crispy treats, we buttered them. That might have been for pulling taffy though, which is the painful task of pulling that caramel sugar mixture you made earlier in the video (one has to wait for it to be cool enough so it doesn't cause burns, but still hot enough to hurt like hell).

[@Getpojke]

They look really good. Love nuts, especially cashews & the local wild cobb nuts (hazelnuts). Though at the moment I'm busy making marron glacé for presents & roasting other sweet chestnuts for snacks. 🌰 I think I might play about with your recipe & try puffed amaranth instead of quinoa & add in something that I love at this time of year & am sitting eating at the moment sticky sokari dates. Their natural caramel flavour & texture goes nicely with nuts.

[@jacquespoulemer]

Hi Andong, another triumph of modern ingenuity. As a perpetual "use every bit" fanatic I would have found a home for the nut powder....between the two layers perhaps or mixed into one of the other while hot so they too get toasted. Enjoy the holidays, Jacques Mexico

[@TashJansson]

I was just about to make some granola bark this weekend, what a perfect excuse to make it nut-heavy

[@ЭнергинаРомановски]

Спасибо!!! Самое увлеккательное , что эксперимент проходит на глазах зрителей. Мы становимся соучастниками опыта и его вкусного результата. Хочется тоже попробовать что-нибудь придумать и приготовить. Оформление батончика получилось нарядное. Он заманчиво упакован, жалко разрывать красивую оберточку. А попробовать очень хочется!

[@MrSolvalou]

These look insanely good, my dentist would love them as well

[@Lazy_Tim]

Nut dust. Thanks Andong.

[@betsyhoneyvenom]

Pecans are the only widely produced commercial nut native to North America. This is due to the concerted effort of growers in the late 1800s to get past problems like trees only bearing nuts in alternate years. Before that pecans, like other American nuts, were primarily enjoyed locally. We also have black walnut (Juglans nigra) in limited commercial supply. American chestnut still exists but not in sufficient numbers to be commercial any more. Beech nut (Fagus grandifolia) does not produce in a commercially exploitable fashion due long maturation times and small yields, but produces small sweet nuts very popular where people can get them. Hickory (various Carya species) similarly are sweet and edible but not commercially viable.

[@luckyduck3594]

Got a link to that style of sieve you used for the nuts?

[@JaelA]

A great video+idea again😍

[@sotosoul]

How's the salt situation?

[@JustOneAsbesto]

I think the sponsor gave you some bad info. Pecans are definitely not the only tree nut native to North America. We also have native walnuts, chestnuts, beechnuts, and acorns, to name a few. Edit: They must have meant endemic, not native. Very different things.

[@gozerthegozarian9500]

Well guys, we finally did it: We drove Andong nuts!

[@itsgibbinz9781]

"Pretty little nut bar". I love this man.

[@CaMaMorro]

I think you meant to say “When you see the price of high quality nuts and you‘re considering taking out a mortgage to afford them“ , because life has NEVER, not once, given me “a ton of high quality nuts“. High quality nuts don’t just magically materialize in front of me, unfortunately 😅

[@neillandscape1376]

I use Honey to make toffee, no other ingredients required (besides nuts, sesame seeds etc) :) Great video as usual Thanks!

[@Thee_Sinner]

So only one Soup Season video? :(

[@Jarptchow85]

Did you try the recepie with a pinch of salt? feel like this would be too sweet without it and it would taste better with salted caramel instead of pure sugar.

[@n9ne]

vinegar keeps your sugar from crystalizing as well so no need to buy corn syrup

[@yannsaint-germain4527]

Interesting. However, I think I would use a non-stick kettle for this recipe.

[@jenniferbabuca]

Only thing missing is a little dark chocolate dip on the bottom 😋

[@mynameisandong]

That would have been the cherry on top

[@AnoNYmous-bz2ef]

Andong's tasty nuts

[@JohnLumagui]

Using a bit of vegetable spray, like Pam, on the utensils makes it a bit easier to spread the puffed quinoa mixture. Take it from a veteran Rice Krispy treats maker!

[@Aninaya]

Vegetable spray is something that is not really available in Germany. It would have to be imported and then it would cost around 13€ per bottle 😅 We have something called "Backtrennspray", but that is also not easy available since the target audience are professional restaurants. Therefore the size of the bottles is a bit extreme for "just a little bit needed" 🥲

[@JohnLumagui]

@@Aninaya Regular vegetable oil works as well. Just brush a bit on the utensils and they'll release quicker while spreading.

[@dillspitzen]

This video just gave me an anaphylactic shock! 🤣

[@Kroiznacher]

Der Crispyteil hätte so ein schöner Plombenzieher sein können

[@1998tkhri]

These are like the American version of the trendy Dubai chocolate bars

[@katekramer7679]

6:40 Or just keep the heat on low and stir at your own pace.

[@yitziyyb]

For a quicker process, just use marshmallow fluff

[@d.w.1783]

Just two drinks are allowed here to drink with these nutbars, one of it is uludag 😂

[@AStrawberryFruitBat]

Meine KZbin App spielt nur die 💩 KI Tonspur ab und ich finde keine Möglichkeit zurück zur original Tonspur zu Wechseln :/ So kann ich mir das Video bei bestem Willen nicht anschauen

[@tinetrauumt]

Zumindest bin ich nicht allein mit dem Problem 🙄

[@JellykaNerevan]

These look like sticks of butter in their wrappers haha

[@Gorkilein]

Ja und die tollen Monsanto Gifte machen die Ami Nüsse ebenfalls besonders "tasty"

[@lupo323]

coole Sache, Parker! 😠😉

[@AI_Cooking101]

we demand guga x andong making döner video !!!!!!

[@janjunuzovic3672]

Im making this right now, the ingredients in ur description aren't the same as in the video, had to do a lot of guessing and improvisation.

[@LaundryFaerie]

Pretty Little Nut Bar was my nickname in college

[@EricMacFadden]

In Brazil each would be so expensive...

[@ichmeer1441]

I am currently trying to replicate this recipe and I noticed that you do not mention how much water you use to dissolve the sugar. Also, the automatic translation of the video description makes errors in the list of ingredients. It would be nice if you could post the list somewhere outside of KZbin.

[@ScrapPaddi]

Andong hau Mal ein schönes Rinderrouladen Rezept für Guga raus. Hab heute gesehen wie die ne halbe Sau in ihren Ofen hängen lassen und da dachte ich mir die brauchen einen Profi der ihnen die Kunst der Rinderroulade beibringt 11:21 11:22

[@nathanbimrose7574]

LOL, sponsored by that Big Nutt lobby money. Love the content but the joke was too good to ignore!

[@paul7956]

Remember to eat local kids

[@Aninaya]

Danke für die unfassbar informatieren und trotzdem leckeren Videos, bei denen es ums Essen geht! Es ist und bleibt immer so unfassbar irritierend, wenn die KI-Stimme super schlecht das Video auf Deutsch synchronisiert. Ich bleib bei Englisch! 🤣

[@guss77]

I missing some cashews

[@Mobin92]

Wow Dubai nut bars😂

[@isaacfredes1181]

You should have just named it "Deez"

[@MartinIbert]

Dude. You had all those uneven margins that you cut of earlier. Are you really telling me you didn't eat those?

[@WGG25]

that sugar has never seen any caramel in its life 😅 what you made is called "hard crack" sugar, it'll be brittle as you described, but it's not caramel. caramel starts at around 160C

[@Kroiznacher]

You should be mindful about regional and linguistic differences In Germany candy is traditionally called Karamelle

[@WGG25]

@@Kroiznacher well with that logic, the argument could be made that Andong is the one making the video for an international audience, and it's his job to make it well understood / hard to misunderstand. i'm not a native english speaker myself, which is partially why i initiated on the topic 🙃 also i'm fairly passionate about cooking and food processing in general, and i don't fancy the half-hearted oversimplified process descriptions, when the whole aim of the channel seems to be educational/informational. my goal wasn't to hate on his content, i've been enjoying it for a long time, i'm just trying to point out inaccuracies, though i may have been a bit crass

[@Atomy111]

Seems like a downgraded play on a Corny bar

[@dwang085]

Pee-cans are for truckers. Pahcawns are for eating

[@pauldavies8041]

American food standards... 🤣🤣🤣🤣🤣🤣