Peanut Cranberry Nougat

Peanut Cranberry Nougat

1. Group photo of all materials

2. Spread the peanuts evenly on the baking tray, put them in the middle of the oven, and heat up and down at 150 degrees for 15 minutes without preheating.

3. When roasting peanuts, you can handle the following ingredients: chopped dried cranberries

4. The marshmallow is cut into small pieces with scissors, it can actually be done without cutting

5. Peel the roasted peanuts and roll them into small pieces

6. Put butter in a non-stick wok, add oil on low heat until melted

7. Pour the marshmallows into the butter, and constantly stir with a spatula

8. Until the marshmallows are all melted and mixed with the butter

9. Pour the milk powder into the pot

10. Mix well, no dry powder state

11. Turn off the heat, pour crushed peanuts and crushed cranberries into the pot, mix slightly with a spatula

12. Lay a kneading mat on the table in advance. If there is no kneading mat, use a high-temperature-resistant plastic wrap. Pour the nougat material on the mat, use the mat as a glove, and knead the material into a firm candy mass. ; The mat is used as a glove, which can be insulated, and there is no need to directly touch the sugar, which ensures hygiene

13. Put the kneaded sugar ball into the French Baker nougat mold, flatten the sugar ball with the matching pad

14. Place the small pad on the sugar ball, use the matching rolling pin to roll it out, and roll it out all around; then put it in a cool place to cool

15. Pour the sugar balls out of the mold and place them on the chopping board

16. Use Fabike’s bar ruler and sharp knife to cut the sugar dough into even thin strips

17. Change the knife and cut into small pieces

18. Wrap it with your favorite sugar paper, if you are more careful, you can wrap it with glutinous rice paper and then wrap it with sugar paper

19. Isn't it pretty

20. Delicious Peanut Cranberry Nougat

Tips:

The whole process of frying sugar should be low heat;
After the milk powder and butter syrup are mixed, turn off the heat, then pour in peanuts and cranberries;
Use the dough pad to repeatedly fold and knead the sugar balls, clean and not hot, the dough is very dense;
The sugar in this recipe is not crisp and hard, so you can cool it thoroughly and cut into pieces; if your recipe is crisp and hard, cut into pieces when it is warm, and the shape will be beautiful;
Peanuts roasted in the oven are evenly heated, not sticky, and taste fragrant. You can also use a wok to fry the peanuts, but they should be kept on low heat throughout the process to prevent them from being fried.