Peanut Nougat Super simple steps, a dessert that can be made without an oven, so delicious that you can’t stop eating it

Overview

I have always loved eating nougat when I was a kid, and I couldn’t stop eating it! I accidentally saw Teacher Jun’s recipe for nougat and realized that it is so easy to make nougat! It turns out that delicious food is very simple. I quickly started making it myself. It tastes really delicious! I will definitely make more of them during the Spring Festival! With such a sweet flavor, it is sure to be a hit!

Tags

• baking
• snacks
• dessert
• egg white
• honey
• maltose
• peanuts
• fine sugar
• water

Ingredients

Steps

1. 1 Put the raw peanuts into a wok over low heat and stir-fry for a few minutes until cooked through, or put them into the middle of a preheated oven at 170 degrees and bake for about 8 minutes until the peanuts are fragrant and the red coating of the peanuts slightly cracks, then take them out and set aside. Personally, I think it tastes better when fried!

   

2. 2 Pour the fine sugar, maltose, honey and water into the milk pot and heat over low heat to completely dissolve the fine sugar. Return to a boil and continue simmering for a few moments.

   

3. 3 While the syrup is cooking, use a whisk to beat the egg whites until they reach stiff peaks (lift the whisk and the egg whites will pull out straight peaks).

   

4. 4 Boil the syrup to 140°C. (If you don’t have a syrup thermometer, prepare a bowl of ice water, dip chopsticks in the syrup, and drop it into the ice water. If the syrup can form hard sugar beads, it means it is ready).

   

5. 5 Look at the picture, it’s almost 140 degrees

   

6. 6 While using a whisk to quickly beat the egg whites, immediately pour the freshly boiled syrup into the egg whites.

   

7. 7 After all the syrup is poured in, continue to beat for a while until it becomes thick and smooth as shown in the picture.

   

8. 8 Pour in the peanuts prepared in the first step

   

9. 9 Stir evenly so that every peanut is fully coated in syrup!

   

10. 10 Prepare a high-temperature oilcloth and spread the sugar mixed in step 6 on the oilcloth.

    

11. 11 Cover with another piece of oilcloth and use a rolling pin to roll the sugar into sheets. Then wait for the sugar to cool and harden. In this weather, I put it directly on the balcony and it hardened in no time!

    

12. 12 After it hardens, remove the oilcloth and cut the sugar into small pieces with a knife.

    

13. 13 When making nougat, the most important thing is the temperature of the syrup. The temperature of the syrup directly determines the quality of the nougat we make. If the syrup is not cooked to a sufficient temperature, the finished nougat will be too soft and sticky after cooling. If the syrup is overcooked, the finished nougat will be too hard and may even taste burnt. Therefore, when boiling the syrup, you must use low heat and drop the syrup into the water. If the syrup can form hard small sugar beads after cooling in the water, it means it is cooked. At this time, immediately pour the syrup into the beaten egg whites.

    

14. 14 The finished nougat will have different hardness and taste depending on the room temperature. Nougat will taste softer in summer and harder in winter. This is normal and does not affect the quality.

    

15. 15 After cutting the nougat, wrap it in sugar paper as soon as possible, or put it in an airtight container to prevent the surface from absorbing moisture and becoming soft.