The Taste of Childhood-handmade Nougat
1.
300 grams of pure white marshmallows, 300 grams of milk powder, 50 grams of butter, 50 grams of olive oil, cashews, raw peanuts (you can choose the nuts according to your preference, of course, you can also choose raisins, etc., I am afraid the butter is too high in calories. So half of the olive oil is used, if you don’t mind, you can use all butter).
2.
Fry the peanut kernels in a wok (if you find it troublesome, you can use cooked flower kernels instead).
3.
, The fried peanut kernels are allowed to cool, peeled, and mixed with cashews, then use a rolling pin to crush them a bit.
4.
Heat a pan, add butter and olive oil (1:1 ratio)
5.
The butter is completely melted.
6.
Add marshmallows and keep stirring.
7.
After the marshmallows melt, add milk powder and stir.
8.
Mix the milk powder and marshmallows well.
9.
Add the nuts and stir quickly (if you don't feel it can stir, you can turn on the lowest heat so that the sugar will not condense quickly).
10.
Pour the stirred sugar into a non-stick pan, wear disposable gloves with both hands, and knead repeatedly to make the pralines and sugar better blend (in this way, more nuts can be added).
11.
While it is hot, use a rolling pin to roll the sugar to the thickness you like.
12.
Put the rolled sugar aside for a while, and cut into strips while it is slightly hot (a bit warmer to cut, if it is completely cool, it will take more effort to cut).
13.
Put the finished nougat into a fresh-keeping box and store it in the refrigerator. Because there are no anti-corrosion ingredients, you can't make too much at a time, and you can't eat too much.
Tips:
When frying the sugar, the speed must be fast, otherwise it will burn the sugar. I’m afraid the butter is too high in calories, so I used half of the olive oil. If you don’t mind, you can use all the butter
