Toffee Peanut Nougat

Toffee Peanut Nougat

1. Preheat the oven to 200 degrees, roast for 10 minutes, take it out, and continue roasting the reactionary peanuts for 10 minutes

2. Peel the peanuts

3. Put it in the bag and use a rolling pin to crush it

4. Put the whipped cream, white sugar, and water in a thick-bottomed pot, boil the water and heat at 130 degrees, and keep stirring until thick

5. Turn off the heat when the temperature reaches 130 degrees, pour the peanuts in and mix well

6. Put greased paper under the mold and put butter next to it for plastic surgery

7. Cut the sugar when it’s still warm, it won’t be cut when it’s completely cold

8. Continue to cut small pieces

9. Wrapped in greased paper

10. Bagging, haha, it’s that simple