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1. Place the peanuts on the bottom of the oven at 180 degrees and bake for 5 minutes. If you like a bit crisper, you can bake for 2 more minutes. Pay attention to the heat during the baking
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2. Remove the peanut skins, sift the peanut skins out with a vegetable washing basket (you can sieve in the sink to prevent the peanut skins from flying around
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3. Put the softened butter in a non-stick pan and heat it over a low heat to melt the butter
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4. Add in baking chocolate and slowly melt
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5. This is the melted state of the baking-resistant chocolate
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6. Pour in 180 grams of marshmallows and continue to heat on the lowest heat
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7. Fry the marshmallows until they are completely melted, add milk powder, and quickly mix the marshmallows and milk powder (forgot to take the picture of pouring milk powder)
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8. Add peanuts and turn off the fire
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9. Quick mixing of all materials
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10. Pour the mixed nougat into a non-stick baking pan (or greased paper)
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11. Let cool and cut into small pieces
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12. Nougat wrapped in sugar paper
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13. Very chewy nougat with a strong cocoa flavour
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14. It is recommended to do it in winter, and the temperature is high in summer, making it a bit sticky
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Tips:1. If you use cocoa powder to make it, you just need to put about 10 grams.
2. It is recommended to do it in winter, and the temperature is high in summer, making it a bit sticky
