Peanut Nougat

Name: Peanut Nougat
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 270g White marshmallow; 70g butter; 380g Peeled and cooked peanuts; 200g milk powder

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

The childhood in my memory is happy. A candy or a popsicle can be beautiful. In addition to the big white toffee and the sour three-color fruit candies, there is also the peanut nougat with rich milk flavor. Wrap it in wax paper with a blue square pattern on a white background. The candy I usually see is twisted on both sides of the sugar paper, and the peanut nougat is packed tightly, so it is very novel. This taste is also SEI-free. The peanuts inside are crispy, with a bit of sticky milk candy, which is called a fragrant! At that time, two cents can buy one yuan, and three cents can buy two yuan, so sometimes in order to be able to eat two yuan, I will bear it for a day, and when I save three cents, I will buy two yuan. Why was the peanut nougat so delicious back then! So when I talk about sugar now, the first thing I think of is it.
In fact, we can also make peanut nougat at home! Based on my recipe, it can also be transformed into sesame nougat, almond nougat, raisin nougat, cranberry nougat, and walnut nougat. If you want any nougat, roll up your sleeves and do it!

Ingredients

Peanut Nougat

1. Spread the peanuts on the baking tray, put them in the oven at 150 degrees and bake for about 20 minutes, then take off the red coat; if there is no oven, you can use a pan or a wok to fry slowly

2. Prepare the ingredients for the peanut nougat: white marshmallow, butter, peeled peanuts, milk powder

3. Weigh the marshmallows and milk powder, and roll the peanuts slightly to make them smaller

4. Put the butter in a non-stick wok and melt on low heat

5. Put the marshmallows in the butter pan, use the high-temperature resistant silicone spatula to keep turning, and always keep it in a medium-to-low or low-fire state

6. The marshmallows are boiled into a paste

7. Pour the milk powder into the sugar paste

8. Mix quickly and evenly. At this time, even if it is a non-stick pan, the pan is slightly sticky. Continue to maintain a low heat to prevent frying

9. Pour the peanuts into the pot, turn off the heat a few times

10. Prepare a silicone pad in advance. Without this pad, prepare a thicker fresh-keeping bag and pour the peanut nougat dough on top; lift up the silicone pad and knead it left and right to form a firmer candy dough; If there is no pad, it is recommended to wear disposable gloves. When the temperature is acceptable to your hands, knead the sugar balls firmly

11. Put the sugar ball into the nougat mold and roll it flat; without this mold, it is possible to roll it flat in the fresh-keeping bag, but the edges are not neat.

12. Pour the shaped sugar cake out of the mold and place it on the chopping board to cool; cut it into strips with a sharp knife

13. Cut into small sugar cubes

14. Wrapped in beautiful sugar paper, which is conducive to preservation and beautiful as a gift

Tips:
Different brands of marshmallows and milk powder have different tastes, so choose according to your own preferences;
The whole process of frying sugar must be medium-to-small or low-fire, don't make a big fire, the pan will completely destroy the pan of sugar;
The sugar made by this formula is not crunchy, some are soft and very delicious.