1. Prepare all the ingredients for later use.
2. Put the peanuts in the oven at 180 degrees and bake for 20 minutes.
3. After roasting, take it out and let it cool.
4. Peel after cooling.
5. Put it into a sturdy bag and crush it with a rolling pin.
6. Crush it and put it into the dish
7. Chop the cranberries and set aside.
8. Heat the butter in a pan.
9. Heat and melt to the state shown in the figure.
10. Put the marshmallows on a low heat and melt.
11. The small fire melted into the state shown in the picture.
12. Continue adding milk powder, stirring.
13. Stir evenly into the state in the picture.
14. Always add chopped peanuts and chopped cranberries over low heat.
15. Then send it evenly. Mix well while pressing.
16. The peanuts, cranberries and marshmallows can be separated into the cloud and then turn off the heat.
17. Put it in a baking dish lined with greased paper.
18. Squash it with a shovel while it's hot.
19. Put it in the refrigerator and take it out.
20. Cut into strips with a sharp knife.
21. Cut them into strips for later use.
22. Cut into chunks in the last step.
23. Those with sugar paper at home can be wrapped, sugar paper.
24. See if it's still perfect.
25. Min Ruyi: Peanut Cranberry Nougat is ready
Tips:All ingredients are weighed accurately\nThere is no need to preheat the oven when roasting peanuts. \nThe peanuts will be more fragrant after crushing. \nCranberries taste better after chopped. \nAlways use low fire throughout. Move quickly.
