Cranberry Peanut Nougat

Cranberry Peanut Nougat

1. Prepare all the ingredients: 150 grams of marshmallows, 100 grams of cranberries, 50 grams of peanuts, 100 grams of whole milk powder, 25 grams of butter;

2. Pour the butter into a non-stick pan, and heat the hot pot at 300-600 watts on the induction cooker to melt;

3. Pour in the marshmallows and continue to heat and stir until the marshmallows melt;

4. After the marshmallows are melted, stir evenly with the butter, pour in the milk powder, and stir evenly;

5. The pot at this time should be very clean and not sticky everywhere;

6. After the induction cooker is turned off, pour in dried cranberries and peanuts and stir evenly;

7. After stirring evenly, quickly pour it into the nougat shaping dish, and use a rolling pin to flatten the surface;

8. After the nougat is completely cooled, use a kitchen knife to cut into strips about 2 cm wide;

9. Then cut into a length of about 4cm. After being cut, spread out;

10. After the nougat is cut, wrap a piece of edible glutinous rice paper, put it in the nougat wrapper, and wrap it!

Tips:

After the nougat is packaged, it is best to store it in the refrigerator!