Peanut Nougat-homemade Classic Candy

Name: Peanut Nougat-homemade Classic Candy
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g peanut; 130g maltose; 150g Sugar; 50g water; 1 (about 35g) Egg white

by Rui Feiyun

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Every Chinese New Year, my family will inevitably have to buy some nougat, which is my mother’s favorite, and I also like to eat it. Later, I went to Taiwan for a little stroll, and found that the nougat I bought on the street was more fragrant, and there were a variety of different flavors, and it really rose up~~

I have always wanted to make my own nougat, but the recipes searched on the Internet are basically made with marshmallow. I don't like it. I still like to make it from the most original ingredients. In addition, the marshmallows sold outside are probably mixed with various flavors and pigments. Thinking about it, I lose my appetite.

I saw a prescription for Junzhi on the Internet a few days ago. After adjusting according to my habits, I made a new prescription. It started on a whim at noon today, and after lunch, I started tossing in the kitchen. "

Ingredients

Peanut Nougat-homemade Classic Candy

1. Lay the peanuts on a baking tray, 170 degrees, about 7 minutes. Master the roasting time according to your own oven situation. After roasting for a few minutes, you will hear a crisp crackling sound of peanuts. After the sound, roast for 2-3 minutes. The roasted peanuts do not need to be taken out, and continue to be simmered in the oven for later use. If you overbake it, put it in the freezer of the refrigerator to save it.

2. While roasting the peanuts, you can prepare the raw materials for the syrup: 150g sugar, 130g maltose, 50g water, put them in the pot, and prepare to heat the syrup.

3. Boil the syrup, heat it to melt, and simmer on low heat. This process is relatively long, so be patient.

4. Prepare a bowl of cold water, boil the syrup until it is not easy to defoam, dip a little syrup with chopsticks, and drop it into the cold water. If the syrup immediately condenses to form a hard sugar bead, the syrup is almost ready.

5. Sugar beads solidified in water

6. While boiling the syrup, the egg whites can be beaten until hard foaming for later use. Just lift the whisk to form an inverted triangle. I forgot to take the picture.

7. Pour a part of the syrup into the beaten egg whites, stir quickly and evenly, repeat two or three times, until the syrup is completely mixed into the egg whites. During this process, the container should be seated in hot water, otherwise the syrup will easily solidify.

8. Use a whisk to beat the mixed syrup egg whites to a smooth and viscous state.

9. Put the peanut kernels into the syrup protein and quickly turn the peanuts evenly.

10. Spread the syrup on a high-temperature resistant tarpaulin, flatten it with a stick, and wait for it to cool. There was not much time at noon. I put the sugar directly in the quick-freezing layer of the refrigerator, and it was frozen for about half an hour.

11. Spread the syrup on a high-temperature resistant tarpaulin, flatten it with a stick, and wait for it to cool. There was not much time at noon. I put the sugar directly in the quick-freezing layer of the refrigerator, and it was frozen for about half an hour.

12. After cooling, cut into pieces and ready to eat.

13. Come to a finished picture

Tips:
This recipe is very soft and needs to be kept refrigerated. I will improve it later and make a harder version.

Overall, this nougat is still very successful, and the taste is close to the nougat I bought in Taiwan. The main difference between my own improved recipe and Junzhi’s recipe is that Junzhi uses honey, which is of no use to me. This is mainly because the nutrients in the honey will be destroyed after heating, losing the meaning of the honey itself, and at the same time increasing The cost, I don’t think it is necessary to be so extravagant. In terms of the results, it is still very good.