Cocoa Nut Nougat

Name: Cocoa Nut Nougat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g cotton candy; 50g butter; 110g (without sugar) milk powder; 10g cocoa powder; 40g Batam; 30g Sunflower Seed Kernel; 100g walnut; 30g Pine nuts; 30g sesame

by Sweetheart good time

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

All kinds of candies are indispensable during the New Year. The process of making your own candies and wrapping candies to enjoy them will give you the taste of the New Year.
There are many types of nougat. The soft one is white nougat made from egg whites, the hard one is coffee-colored, and the hard one is made from caramel. The taste is hard and crisp.
Traditional nougat is mainly produced in Spain, and the ingredients are mainly roasted almonds, followed by honey and egg whites.
Nougat is also produced in other places such as Australia, and the ingredients and taste are also more varied.
This time, none of the above types are made. It is made of finished pure white marshmallows, which is convenient and fast. The well-made sugar packaging is a good choice to entertain guests. The peanuts are replaced by various nuts. Peanuts are easy to get angry if you eat more peanuts. Using various nuts to replace them is more fragrant and more nutritious and healthier. The rich flavor of pure cocoa powder makes the nougat even more aftertaste in your mouth. Put a layer of glutinous rice paper, which is sweet but not greasy.

Ingredients

180g Cotton Candy
50g Butter
110g (without sugar) Milk Powder
10g Cocoa Powder
40g Batam
30g Sunflower Seed Kernel
100g Walnut
30g Pine Nuts
30g Sesame

Cocoa Nut Nougat

1. Prepare the required materials

2. Sift the cocoa powder into the milk powder for later use

3. All kinds of nuts are chopped and sautéed on low heat for later use (can be baked directly in the oven at low temperature)

4. Pour the butter into a non-stick pan and heat on low heat until it melts

5. Pour in the marshmallows and continue to heat and stir until the marshmallows completely absorb the butter

6. Add milk powder and cocoa powder and mix well

7. Pour in various nuts and mix evenly

8. Pour it into a non-stick baking dish while it is hot, and use a rolling pin to press it smoothly

9. After cooling to harden, cut into pieces according to your own size

10. Prepare beautiful sugar paper and glutinous rice paper for wrapping sugar

Tips:
1. Nuts can be replaced according to your own preferences, peanuts, cranberries, etc. will do;
2. You don't need to refrigerate in the refrigerator in winter, you can cut the sugar when the low temperature becomes hard; in summer, you need to refrigerate for 1 hour;
3. Only milk powder is used, no other colored powders are added, and the sugar is white enough if it is made on a low heat during the whole process.