Fresh and Delicious Peanut Cranberry Nougat

Name: Fresh and Delicious Peanut Cranberry Nougat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 360g cotton candy; 190g Whole milk powder; 100g butter; 400g peanut; 40g cranberry; 20g Barley Grass Powder

by Kexin yk

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

3

The original peanut nougat made a few days ago is very popular. It is simple and delicious. For novices, it is no failure.
Today I played freely, adding barley grass powder and cranberry.
Think about using the President's butter roll, Deyun milk powder, Japanese marshmallows, and freshly fried peanuts and cranberries. It's hard to think it tastes good.
It is eye-catching, beautiful, and pleasing to the heart.

Ingredients

Fresh and Delicious Peanut Cranberry Nougat

1. Put the raw peanuts in the oven and bake for about 20 minutes at 150°C on the upper and lower heat until they are fully cooked. Remove the cooked peanuts and set aside.

2. Chopped cranberries

3. Prepare the required materials.

4. Melt the butter in a pot over low heat

5. Pour marshmallows

6. Stir until it is completely fused with the butter, pour in the milk powder and the barley powder, stir evenly, and turn off the heat.

7. Pour peanuts and cranberries quickly, and stir vigorously;

8. Pour it on the baking tray, cover it with a layer of tarp, and knead it repeatedly. Roll it out with a rolling pin, about 1CM thickness;

9. Basically cool (that is, it is still a bit soft) and cut into sugar cubes with a width of 1 cm and a length of about 5 cm

10. Cut all

11. Just wrap it in sugar paper

Tips:
1. The sugar paper was bought on Taobao, just search for "Nougat sugar paper";
2. Peanuts can be replaced with walnuts, almonds, cashews, etc., which has a unique flavor;
3. Don't buy colorful marshmallows, use the simplest and most common ones, I bought them from Taobao;
4. If the nuts to be mixed in are warm, it will be easy to completely melt with the sugar. If you use cold nuts, the kernels may fall out when you cut the sugar at the end.
5. The sugar will be difficult to cut when it is cold, so cut it when it is warm.
6. It is best to use a non-stick pan