Raw butter 25g, cotton candy 150g, peanut kernel 130g, cranberry 30g, sugar-free milk powder 62g, salt 1g, a non-stick pan is needed.
The specific methods are: 1, non-stick pan heating, butter melting, and low fire control in the whole process to prevent sugar burning in the production process.
2. After the butter melts, add cotton candy and salt, press the cotton candy with a silicone spatula to make it melt as soon as possible, stir the cotton candy and butter until the butter can't be seen, when the butter and cotton candy are completely blended, add sugar-free grandma, stir until the milk powder is completely melted, then add peanuts and cranberries, turn off the fire, and stir with a silicone spatula using the residual temperature of the pot.
3. Pour the stirred nougat on the tarpaulin while it is hot, wrap the nougat in the tarpaulin and press it back and forth several times, then pour it into the prepared mold or gold plate for setting. After setting, when it is cool, cut it into the size you want with a knife. When it's completely cool, you can put on beautiful candy paper. At this time, the delicious nougat is completely ready. Be careful not to wait until it is completely cold before cutting.