Nougat – the ultimate recipe after many trials

Overview

Nougat generally refers to candies made of roasted nuts and honey, which are divided into soft and hard types. Common nougat on the market is generally divided into protein nougat and gelatin nougat. I think the cheapest kind is probably nougat made with gelatin as the main raw material. It is best not to eat this kind of candy. Protein nougat is made by beating egg whites with a whisk and then adding syrup and nuts. Compared with handmade nougat, this type has a slightly harder texture and less milky aroma. Handmade nougat is made from butter, marshmallows, milk powder and nuts. It has a strong milk flavor and rich nuts. It is delicious and does not stick to your teeth. It gets better and better the more you chew it. It does not contain any spices or pigments. Nougat is soft in nature, so it often deforms, which does not affect consumption. Those that remain very hard above 25 degrees generally have additives.

Tags

• dessert
• children
• afternoon tea
• snacks
• chopped cooked peanuts
• milk powder
• unsalted butter
• white marshmallow

Ingredients

Steps

1. 1 Preheat the oven to 170 degrees, add peanuts on the middle layer, and bake for about 10 minutes. You can bake multiple batches at a time, seal and store in the refrigerator.

   

2. 2 Take out the peanuts and stir them halfway.

   

3. 3 Rub the roasted peanuts off while they are still hot.

   

4. 4 Then put the peanuts on the board and chop them with a knife or put them in a plastic bag and crush them with a rolling pin.

   

5. 5 Heat butter in a pot over low heat until melted.

   

6. 6 Add marshmallows and continue to heat over low heat until melted.

   

7. 7 Add milk powder.

   

8. 8 Stir quickly to combine.

   

9. 9 Add peanuts.

   

10. 10 Stir quickly to combine.

    

11. 11 Pour onto a piece of oilcloth.

    

12. 12 Use a rolling pin to roll it into a square shape about 1 cm thick, then place it in the refrigerator to chill.

    

13. 13 Let the nougat cool and then cut into pieces. Pay attention to the hardness of the nougat. If it is a little soft, it will stick when you cut it. If it is too hard, it cannot be cut. You can leave it at room temperature for a while and it will soften before cutting.

    

14. 14 Finally, wrap it in beautiful sugar paper. If you don’t have sugar paper, you can just put it in a crisper in the refrigerator.