Cranberry Peanut Nougat
1.
Pour the peanuts into the baking tray, send them to the middle of the oven, and bake at 150 degrees for about 20 minutes
2.
After baking out, let the peanut skins be rubbed off and set aside
3.
Weigh the required peanuts and cranberries, mix well, and set aside
4.
Weigh the required amount of marshmallows and cut them in half and set aside
5.
Pour the required butter into a non-stick pan
6.
Heat over low heat until the butter melts
7.
Add the marshmallows, continue to heat them on a low heat, and stir while heating
8.
Until the marshmallows are all melted and fully fused with the butter, turn off the heat
9.
Pour milk powder
10.
Stir quickly and evenly
11.
Pour in the mixed peanuts and cranberries
12.
Stir and mix until roughly uniform
13.
Pour the sugar dough onto the silicone pad and knead it well
14.
Then put it into a non-stick bakeware, press the surface flat
15.
Pour out after forming
16.
Just cut it into a suitable size, or wrap it in sugar paper as you like.
Tips:
1. The marshmallow I use is the "Rocky Mountain" brand, which is very easy to use; cut it in half before using it, so that it will be easier to blend with the butter;
2. Add peanuts and cranberries and knead for a while after mixing well, to make them more tightly bonded, so that they are not easy to loose when cutting;
