Peanut Chocolate Nougat

Peanut Chocolate Nougat

by Gray and color

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

This candy, whose real name is nougatine. I checked several dictionaries and the translation of nougatine is "chocolate nougat", which is very interesting. Why is it interesting? Because first, this candy does not contain any chocolate ingredients; second, it is not nougat.​
Apart from this confusing name, there is no denying that Chocolate Nougat is a very delicious candy. It is widely used in dessert decoration. Pastry chefs often make warm chocolate nougat into various shapes to decorate desserts. But people admit that this kind of sugar is also very tasty when eaten directly, so it is often made separately as a candy.

Ingredients

Peanut Chocolate Nougat

1. Prepare the ingredients

Peanut Chocolate Nougat recipe

2. Pour rock sugar into the pot, add water and orange juice. Be careful not to stir. Heat the pot on high heat until the sugar melts and there are a lot of bubbles on the surface. Turn to low heat and cook slowly until the syrup is golden yellow (note that do not stir during the whole process)

Peanut Chocolate Nougat recipe

3. Turn off the heat, pour in the chopped peanuts and stir evenly

Peanut Chocolate Nougat recipe

4. Pour the well-stirred sugar on the oiled quartz stone countertop (or on the oiled flat bottom baking pan)

Peanut Chocolate Nougat recipe

5. When the temperature of the sugar cools to a level of plasticity, use an oiled rolling pin or a rubber gloved hand to shape the sugar into cube

Peanut Chocolate Nougat recipe

6. The sugar must be cooled to a suitable level so that it will not stick. During the cooling process, the sugar can be turned over with a spatula to ensure that the sugar is evenly cooled. Wear gloves when touching the sugar to prevent burns.

Peanut Chocolate Nougat recipe

7. When the sugar has hardened but not become hard and brittle, use a sharp knife to cut the sugar into small pieces. The cut into small pieces of sugar are sealed and preserved. You can eat it when it becomes completely hard and brittle.

Peanut Chocolate Nougat recipe

Tips:

1. Attention must be paid! Chocolate nougat and the milky white nougat we often eat are not a kind of candy, and the taste is completely different. Their English (French) names are nougatine (chocolate nougat) and nougat (nougat).​
2. The process of making chocolate nougat looks very simple, but it is not an easy task. Sugar must be boiled to the right level, while shaping sugar must be cooled to the right temperature before it can be operated. If sugar is too soft, it is too sticky, and if it is too hard, it loses its plasticity. But fortunately, we only need to shape the sugar into cubes to make this chocolate nougat, which greatly reduces the difficulty.​
3. Replace peanuts with other nuts, such as hazelnuts, almond slices, cashews, etc., to make chocolate nougat of various flavors. All the nuts must be roasted for later use (if you are already using ripe nuts, you don't need to roast them).​
4. If during the plastic surgery process, the sugar becomes hard before the plastic is ready, you can put the sugar in the oven and bake it for a while to make the sugar soft. But the baking time should not be too long, in case the sugar has turned black, it can no longer be used.​
5. Simple things are always prone to problems. Therefore, the common problems in making this candy are listed below for your reference:​
a) The finished candy tastes not crispy and too sticky​
Possible reasons: 1. The syrup is not boiled enough and needs to be boiled to golden brown; 2. The sugar has not become brittle after it is ready, so you need to wait a while before eating; 3. The sugar has become damp during storage​
b) The color of sugar is turbid and not clear​
Possible reasons: 1. The orange juice can be replaced with lemon juice or the lemon juice is not enough; 2. The syrup is stirred while boiling.​
c) When cutting a large cube of sugar into small pieces, it does not move.​
Possible cause: The sugar has become too hard and brittle. You should cut the sugar before it becomes hard and brittle. In this case, put the sugar in the oven and bake it for a while to make the sugar soft again.​
d) The color of the sugar is too dark and the taste is bitter​
Possible cause: the syrup is overcooked

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