1. All the ingredients are ready, peanuts and almonds are heated in the pot
2. Put 100g granulated sugar, water and salt in a pot and heat it over medium heat. After the granulated sugar has melted, add maltose, switch to low heat, and boil the syrup with constant stirring.
3.
When the temperature of the syrup reaches 100 degrees Celsius, start to whip the egg whites. Add 10g of fine sugar to the egg whites and beat until hard foaming.
When the syrup has boiled to 140 degrees, remove from the heat, slowly pour into the egg whites, and beat continuously with a whisk. Be careful not to pour the syrup on the edge of the bowl or on the egg beater.
4.
After all the syrup is added, continue to beat for ten seconds until there is resistance.
At this time, put the basin in warm water, add the softened butter into liquid three times, and use a whisk to mix well.
5. After mixing, add milk powder and stir evenly with a spatula.
6. Add the prepared peanuts, simply stir and mix evenly
7. Transfer to the linoleum, fold and knead it repeatedly, put it in the plastic tray, and press it evenly. Refrigerate for a while before taking out and cut into suitable size. Wrap it with wrapping paper, and the delicious nougat is complete
