Original Peanut Nougat-Light Cream Version

Overview

I made cocoa-flavored nougat before, but it felt too soft. It had the taste of nougat but not that texture, so I made it again later. This time I made the original peanut nougat, and I planned to try it as a hard candy ~ Ingredients: 188g peanuts, 500g light cream, 250g starch syrup, 113g fine sugar, 3g salt, 7g butter

Tags

• snacks
• dessert
• children
• afternoon tea
• taiwanese food
• butter
• peanuts
• shui ye
• whipping cream
• fine sugar
• salt

Ingredients

Steps

1. 1 Pour the weighed peanuts into the wok

   

2. 2 Turn on low heat and stir-fry

   

3. 3 After frying, let cool slightly, then rub the peanut skin off with your hands, peel and keep the peanuts for later use

   

4. 4 Pour the cream, sugar, starch syrup and salt into a non-stick pan

   

5. 5 Place over low heat to heat

   

6. 6 Be sure to stir constantly

   

7. 7 When it reaches a relatively viscous state, start measuring with a thermometer. When the temperature reaches about 136 degrees, turn off the heat

   

8. 8 The sugar solution is already very viscous at this time

   

9. 9 Add butter

   

10. 10 Mix well

    

11. 11 Pour in peanuts

    

12. 12 Continue to stir evenly

    

13. 13 Then pour it into a non-stick baking pan

    

14. 14 Flatten the surface

    

15. 15 Let cool slightly and then cut into pieces