Rose Almond Peanut Nougat (Never Get Tired of Maltose Version)

Overview

This nougat is so delicious that I can’t stop eating it. The author has made various maltose versions and marshmallow versions. Whether they eat it by themselves or their friends give feedback, everyone likes this version, and they won’t get tired of it even if they eat too much. Wrap it in cute candy wrapper and put it in a beautiful packaging bag. Whether it’s Valentine’s Day, New Year’s Day or Christmas, it’s a gift that makes people feel particularly awesome and cherished~ Christmas is coming soon, in addition to gingerbread and tree root cakes, it’s also good to give candies~ (I uploaded one before, but because the system’s step-by-step pictures are not displayed, the author can’t find the place to edit the recipe, and the editor can’t find it, so I’m reposting it.)

Tags

• baking
• snacks
• children
• afternoon tea
• autumn recipes
• winter recipes
• butter
• egg white
• maltose
• milk powder
• ripe almonds
• rose tea
• white sugar
• salt
• water

Ingredients

Steps

1. 1 All materials are ready. (Maltose varieties as shown in the picture)

   

2. 2 Pour water, sugar, maltose, and salt into a non-stick pan, bring to a boil over high heat, then reduce to low heat and simmer slowly.

   

3. 3 Put the almonds into the oven at 150°C for 15-20 minutes until they become fragrant, then take them out and set aside.

   

4. 4 Peanuts are also roasted in the same way, and the red skin needs to be removed before use. If you don't have an oven, you can also use a microwave on high heat for 3-5 minutes.

   

5. 5 At the beginning (about 10 minutes), the bubbles will be larger and the flow will be faster, so there is no need to keep stirring.

   

6. 6 At this time, we can process the roses, remove the stems, grind half of them into powder, and break off the petals from half of them, and set aside.

   

7. 7 After about half an hour, the sugar liquid becomes thicker and the bubbles become denser. At this time, you need to scrape the walls and bottom of the pot with a spatula from time to time to prevent the sugar from being burnt or the sugar color being too dark.

   

8. 8 When the sugar solution reaches about 130°C, you can prepare boiling water and beat the egg whites. Beat the egg whites over water until they become wet and foamy. Set aside.

   

9. 9 (About 40-50 minutes) The standard sugar temperature needs to be boiled to 140°C (Lz likes it a little softer, so you can lower the temperature appropriately, but the sugar temperature must be at least 137°C).

   

10. 10 Slowly pour the hot sugar liquid into the egg beater and beat with a beater at high speed until evenly mixed.

    

11. 11 Add room temperature softened butter and stir until butter is completely incorporated.

    

12. 12 Pour the milk powder into it all at once and stir evenly.

    

13. 13 Add cooked almonds (or peeled cooked peanuts) and rose powder, stir a few times.

    

14. 14 Then, pour it all onto the work surface and sprinkle with the remaining petals.

    

15. 15 Knead directly with your hands until each almond (peanut) is coated with sugar.

    

16. 16 Pour all the sugar into the baking pan and start shaping.

    

17. 17 You can use a rolling pin to flatten it or use a mold to flatten it~

    

18. 18 While it is still a little warm, use a knife to cut the candy cubes. When it cools down, the sugar will harden and everything will crumble.

    

19. 19 Wrap them one by one with oily paper, otherwise they will stick together.

    

20. 20 If you want to give it as a gift, choose the beautiful oil paper you like~