Nut Nougat
1.
Stir-fry the peanuts, rub the skin off, and set aside.
2.
I broke the sesame powder by myself with a wall-breaking machine, and then put it in the microwave oven to cook (1 minute 30 seconds), the cooked sesame powder is more fragrant. I found a cookie lid for the nougat liquid. (There is no need to buy a separate box for the nougat liquid, it is not necessary. You can also use a glass lunch box or a relatively flat plate.)
3.
Cut all kinds of nuts and set aside. I put pecans, almonds, pumpkin seeds and peanuts.
4.
I spread a layer of tin foil on the iron lid, and brushed a layer of olive oil on the tin foil (powdered with milk powder, more convenient) for easy demoulding.
5.
Put butter in a non-stick pan (the whole process is small, the whole process is small, the whole process is small! The important thing is said three times.) It is recommended that the butter be less, 80g is enough.
6.
After the butter has melted, add marshmallows and melt into a paste.
7.
After adding the marshmallows, stir them into a paste.
8.
Pour in the milk powder and stir well.
9.
Pour in various nuts and stir evenly, I feel that the butter can be a little bit less. Originally I wanted to make the salt and pepper flavor and the spicy flavor. Since I made it by myself and had to take pictures, I couldn't add the two flavors and only made the original flavor. It is recommended that you can make two flavors when someone is taking pictures with you.
10.
Pour out, put it in the refrigerator and freeze for 40 minutes or refrigerate for 2 hours before cutting.
11.
For demoulding, I use an iron chopstick as a ruler to compare the cuts.
12.
It's cut. (It's a bit ugly, don't mind.)
13.
I bought a specially packaged bag and a sealing machine. Better to save.
14.
Finished.
