peanut Nougat

1

preparation materials

2

Mix maltose, white sugar, and water

3

Cook in a small pot and low heat to 140 degrees (about 1 hour)

4

When the syrup is almost ready, beat the egg whites until dry, and slowly pour the syrup into the beaten egg whites

5

Continue beating the egg whites until the egg sugar liquid is very thick and almost impossible to stir

6

Pour in the peanuts and stir evenly until it feels dry and does not stick to your hands

7

Brush a thin layer of oil (the olive oil I brush) into the mold and put the sugar balls into it.

8

Press the surface and shape it, and take out and cut it into pieces (it is best to take out and cut it into pieces after flattening. After a long time, the sugar will be very crisp and difficult to cut)

I bought a box of 450 grams of maltose, which can make about two portions of peanut nougat, one portion of milk and one portion of matcha. I like to eat this candy very much. It is simple and fragrant with milk and peanuts. It is not difficult to do, but boiling sugar is the key. If the sugar cannot be boiled at a high temperature, the final product will be difficult to form and very sticky. I failed twice before, but I didn't get the syrup. The product was very sticky and unshaped. You must pay attention to this! For matcha flavor, add about 15 grams of matcha powder when beating egg whites and syrup in the third step! When boiling sugar, the heat should not be too high. The boiling time will be long, and the color will eventually turn darker and similar to the caramel color. When you feel fast, use chopsticks to dip a few drops of sugar and drop it into the water. If the sugar immediately solidifies and becomes hard, it will be fine.