Original Peanut Nougat-light Cream Version

Name: Original Peanut Nougat-light Cream Version
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 188g peanut; 500g Light cream; 250g Water syrup; 113g Caster sugar; 3g salt; 7g butter

by quenny

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I made the cocoa-flavored nougat before, and it felt too soft. It tasted like nougat but didn’t have that texture. So I made it again later. This time I made the original peanut nougat and planned to make it. Try hard candy~

material:
188g peanuts, 500g whipped cream, 250g water syrup, 113g caster sugar, 3g salt, 7g butter"

Ingredients

Original Peanut Nougat-light Cream Version

1. Pour the weighed peanuts into the wok

2. Stir fry over low heat

3. After frying, let it cool for a while, then rub the peanut skin off with your hands, peel off the peanuts and save the peanuts for later use

4. Pour whipped cream, sugar, water syrup and salt into a non-stick pan

5. Put it on a small fire and heat it up

6. Be careful to keep stirring

7. When it reaches a relatively viscous state, start measuring with a thermometer, and turn off the fire when the temperature reaches about 136 degrees.

8. At this point the sugar liquid is already very viscous

9. Add butter

10. Stir well

11. Pour peanuts

12. Continue to stir evenly

13. Then pour it into a non-stick baking pan

14. Flatten the surface

15. Let it cool and cut into pieces

Tips:
1. Pay attention to the heat when frying peanuts, not high fire, otherwise it will be easy to fry;
2. When boiling the sugar liquid, turn off the heat as soon as the temperature is reached, otherwise the finished sugar wine will be very hard if the temperature is higher;
3. The bakeware used for plastic surgery must be a non-stick bakeware, otherwise it will be very troublesome to paste;
4. Don't wait for it to cool completely before dicing, it will be hard at that time and it will be difficult to cut;