Almond Peanut Nougat

Name: Almond Peanut Nougat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 540g cotton candy; 600g peanut; 180g almond; 360g milk powder; 140g butter

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Happy New Year and welcoming the Year of the Goat. After making a crispy candy with walnuts and sesame seeds, I made a nougat with almonds and peanuts. This type of candy is not crispy, not soft, and very easy to chew, not very sweet. , Suitable for all ages, with almonds and peanuts, it is very sweet. The method of making this candy is very easy to make because it doesn’t have much technical content. After making this candy, the candy you bought outside is so weak. I believe you don’t want to buy candy outside anymore. Let’s try it. .....
The process of making this candy is very easy, but it’s a little troublesome to wrap it. I added glutinous rice paper to wrap it. Both glutinous rice paper and candy paper are slippery, and the northern weather is too dry. The glutinous rice paper I bought is in After putting it in a heated room for a few days, the paper became a bit brittle. Although it was not very good to pack, the family was happily and quickly finished it. I cut smaller pieces and cut 300 pieces of these materials. The package is not very beautiful, it is really sweet in the mouth..."

Ingredients

Almond Peanut Nougat

1. Put the peanuts in the oven, 150 degrees, up and down, roast for about 12 minutes, roast until crispy

2. After the peanuts have cooled down, remove the skin and break into two pieces

3. Sliced almonds

4. Put butter in the pot and melt on low heat

5. Add marshmallows

6. Stir constantly, let the butter and marshmallow mix well, then add the milk powder and mix quickly

7. Add peanuts and almonds, quickly toss and mix evenly

8. Pour it into a baking dish lined with greased paper, and press it with a rolling pin to flatten it.

9. After cooling, cut into pieces and wrap in glutinous rice paper and sugar paper

10. Prepared Almond Peanut Nougat

Tips:
1. The butter and marshmallows should be mixed thoroughly, boiled over a low heat, and kept stirring;
2. Be sure to press firmly after putting it in the baking pan;
3. Spread a little butter on the rolling pin in advance to prevent adhesion.