1. Place the raw peanuts on a plate and spread them out in a microwave oven on high heat for 4 minutes. Take them out. When they are cool, rub the red skin off and crush them slightly. (I bought small red-skin peanuts, so the roasting time is relatively short. Pay attention to the smell of the oven, and don't bake them; in addition, the peanuts should not be crushed too much.
2. Put the butter in a non-stick pan and melt it on a low heat
3. Reduce the heat to a low heat, pour in the marshmallows and stir slowly until the marshmallows and butter melt
4. Pour the milk powder into the pot, stir carefully, and knead it with your hands
5. Pour in the cut peanuts and dried cranberries, turn off the heat, and knead thoroughly with your hands
6. Put the mixed sugar balls into the baking tray and flatten them. (If it is a non-stick bakeware, you can also leave it without oil paper)
7. After letting cool, cut into small pieces, wrap in sugar paper, seal and store, eat as soon as possible
Tips:1. For marshmallows, choose pure white marshmallows without filling. Different brands of marshmallows will also affect the hardness of the nougat.
2. The pan must be non-stick.
3. Choose sugar-free milk powder as much as possible, because the sweetness of marshmallow is enough.
4. The finished product will be sealed and refrigerated, and it will feel delicious every time you eat.
5. I also made the matcha flavor. If you make the matcha flavor, you can change the milk powder to 180g, add 20g of matcha powder, and change the cooked peanuts to 200g, omitting the dried cranberries.
