Almond Nougat

Almond Nougat

1. Raw material set: Use animal butter for butter, no salt; Marshmallow Rocky Mountain is good

2. Marshmallow weighing

3. Milk powder weighing

4. Slowly melt the butter in a non-stick pan over low heat

5. After all the butter is melted, add marshmallows, melt on low heat, and stir evenly from time to time

6. After all has melted, pour in the milk powder and stir evenly, add almonds (the pot is a bit small)

7. You can turn off the heat and stir evenly. This step is a bit laborious. I wear gloves and stir it like dough. Be careful of hot hands.

8. Put it on a heat-proof mat and knead it with your hands for a while to strengthen the nougat

9. Then spread it out, put it in the refrigerator overnight, cut out even sugar cubes the next day, and wrap it in sugar paper