Nougat

Nougat

1. Put the peanuts in the oven at 160 degrees and roast for 5-6 minutes, then remove the red skin, put the peanut kernels in a fresh-keeping bag and crush them with a rolling pin or use whole peanut kernels.

2. Put 90 grams of butter in a pot and slowly melt on low heat.

3. After all the butter has melted, turn off the heat and let it rest for 2-3 minutes. Let the temperature of the butter in the pan drop slightly. Remember not to fire, if the fire is high, the butter and marshmallows will turn yellow or paste the pot.

4. Turn on a low heat and add marshmallows.

5. Let the marshmallow dissolve in the butter.

6. Add milk powder and cooked peanuts.

7. Stir well.

8. Cover the baking pan with greaseproof paper, then pour the nougat into the baking pan, let it cool naturally, and put the nougat in the refrigerator for several hours to harden it.

9. Put the greaseproof paper on the chopping board to cut the sugar into small pieces. Then just wrap it in the sugar paper you like! Nougat is relatively soft. If the room temperature at home is relatively high, it is recommended to put it in a bag and store it in the refrigerator.