Peanut Nougat – Homemade Classic Candy

Overview

Every time during the Chinese New Year, my family inevitably buys some nougat, which is my mother’s favorite and I also like to eat it. Later, I went for a walk in Taiwan and found that the nougat I bought on the street was more fragrant and came in various flavors. It really made me stand out~~ I have always wanted to make my own nougat, but the recipes I searched online were basically made with melted marshmallows. I don't like it. I still like to start from the most original raw materials. In addition, the marshmallows sold outside are probably mixed with various flavors and pigments, which makes you lose your appetite just thinking about it. I saw a Junzhi recipe on the Internet a few days ago. After adjusting it according to my habits, I made a new recipe. On a whim at noon today, I started messing around in the kitchen after lunch.

Tags

• dessert
• egg white
• maltose
• peanuts
• white sugar
• water

Ingredients

Steps

1. 1 Place peanuts on a baking sheet, 170 degrees, about 7 minutes. Control the baking time according to your oven. After baking for a few minutes, you will hear the crisp popping sound of the peanuts. After the sound, bake for another 2-3 minutes and it is almost done. Don’t take out the roasted peanuts, just continue to simmer them in the oven for later use. If it's overcooked, immediately put it in the freezer to save it.

   

2. 2 While roasting the peanuts, you can prepare the ingredients for the syrup: 150g of white sugar, 130g of maltose, and 50g of water. Put them into a pot and prepare to heat and boil the syrup.

   

3. 3 Boil the syrup, heat and melt, then simmer over low heat. This process is relatively long, so you need to be patient.

   

4. 4 Prepare a bowl of cold water. Boil the syrup until it is not easy to defoam. Use a chopstick to dip a little syrup into the cold water. If the syrup condenses immediately and forms harder sugar beads, the syrup is almost ready.

   

5. 5 Sugar beads solidified in water

   

6. 6 While the syrup is cooking, beat the egg whites until stiff peaks form and set aside. Just lift the egg beater to form an inverted triangle. I forgot to take the picture.

   

7. 7 Pour part of the syrup into the beaten egg whites, stir quickly and evenly, repeat two or three times until the syrup is completely mixed into the egg whites. During this process, the container must sit in hot water, otherwise the syrup will solidify easily.

   

8. 8 Beat the mixed syrup and egg whites with a whisk until smooth and sticky.

   

9. 9 Put the peanut kernels into the syrupy protein and quickly turn it over evenly.

   

10. 10 Spread the syrup on a heat-resistant tarpaulin, flatten it with a rolling pin and wait for it to cool. I didn't have much time at noon, so I put the sugar directly into the quick-frozen layer of the refrigerator and froze it for about half an hour.

    

11. 11 Spread the syrup on a heat-resistant tarpaulin, flatten it with a rolling pin and wait for it to cool. I didn't have much time at noon, so I put the sugar directly into the quick-frozen layer of the refrigerator and froze it for about half an hour.

    

12. 12 After cooling, cut into pieces and eat.

    

13. 13 Here’s a picture of the finished product