1. Materials ready
2. Heat the butter on low heat until it melts, taking care not to burn
3. Pour all the marshmallows on a low fire, heat them until they melt and become thick, keep turning them, otherwise the bottom will be mushy
4. Pour all the milk powder and stir evenly
5. Turn to low heat, pour matcha powder or cocoa powder in an appropriate amount, and stir. If the color is not completely changed, continue to add a little more. Then add the chopped nuts in several times and mix well
6. Put the blended sugar on the greased paper and spread it out
7. Use a rolling pin to flatten the surface, but it should be 1 cm thick, and try to make it into a square for easy cutting
8. Try it with your hands. It won’t be too hard and cut immediately. Cut into strips or squares according to your preference.
9. After cutting, sprinkle with powdered sugar evenly to prevent sugar from sticking. When it’s completely cool, it’s done
Tips:1. The most afraid of making nougat is burnt, so I use a small fire almost all the way;
2. Cocoa powder and matcha powder are added according to your own preferences, and there is no fixed gram requirement.
