Peanut Nougat is A Super Simple Step, A Dessert that Can be Made without The Oven, So Delicious that You Can’t Stop It

Peanut Nougat is A Super Simple Step, A Dessert that Can be Made without The Oven, So Delicious that You Can’t Stop It

1. Put the raw peanuts in a wok on low heat and fry for a few minutes until they are cooked, or put them in the middle layer of a preheated oven at 170 degrees Celsius, and bake for about 8 minutes. The aroma will be roasted and the peanuts will be slightly cracked before being taken out for use. . Personally feel that it is more fragrant when fried!

2. Pour the caster sugar, maltose, honey, and water into the milk pot and heat it over a low heat to completely dissolve the caster sugar. Heat to boiling and continue to simmer for a while.

3. While boiling the syrup, use a whisk to beat the egg whites to the level of rigid foaming (lift the whisk, the egg whites can pull out the upright sharp corners).

4. Boil the syrup to 140°C. (If you don't have a syrup thermometer, prepare a bowl of ice water, dip your chopsticks into the syrup, and drop it into the ice water. If the syrup can form hard sugar beads, it means it's ready).

5. Look at the picture in the picture, which is not much different, it is 140 degrees

6. While using a whisk to beat the egg whites quickly, pour the hot syrup into the egg whites immediately.

7. After all the syrup is poured in, continue to beat for a while until it becomes thick and smooth as shown in the picture.

8. Pour the peanuts prepared in the first step

9. Stir evenly, so that each peanut bean is fully covered by the syrup!

10. Prepare a heat-resistant tarp and spread the sugar mixed in step 6 on the tarp.

11. Cover with another tarp and roll the sugar into slices with a rolling pin. Then wait for the sugar to cool and harden. I put it directly on the balcony in this weather, and it will harden after a while!

12. After hardening, remove the tarp and cut the sugar into small pieces with a knife.

13. To make nougat, the most important thing is the temperature of the syrup. The temperature of the syrup directly determines the quality of the nougat we make. If the syrup is not cooked to a sufficient temperature, the finished nougat will be too soft and sticky after cooling. If the syrup is overcooked, the finished nougat will be too hard and even burnt. Therefore, you must use a low heat to boil the syrup and drop the syrup into the water. If the syrup can form hard sugar beads after cooling in the water, it means it is cooked. At this time, immediately pour the syrup into the beaten egg whites. .

14. The finished nougat will show different hardness and taste depending on the room temperature. Nougat tastes softer in summer and harder in winter. This is normal and does not affect the quality.

15. After the nougat is cut, wrap it in sugar paper as soon as possible, or put it in an airtight container to prevent the surface from absorbing moisture and becoming soft.

Tips:

If you don't have a tarp, you can put the sugar on the oiled chopping board/operating surface, and the rolling pin is also oiled, and then roll out the sugar (if possible, wear rubber gloves to prevent hot hands).