Nougat has no candy paper, so it can be wrapped in tin foil and kept in the freezer. Handmade food is delicious and affordable, and the most important thing is safety and hygiene. If you don't add preservatives to your food, the shelf life will be greatly reduced. It should be no problem to put sticky rice paper and sugar paper on the finished sugar bag. It is best to put it in a sealed bottle or box and keep it in the shade for about a month.

Exercise:

1. Bake peanuts at 150℃ until golden and crisp, and turn them from time to time to avoid uneven heating, about 15 minutes.

2. Put the syrup into a small pot and cook it to 143℃ over medium heat. If you don't have a thermometer, you can drop a drop of syrup in cold water. If it can form a hard lump, it will be cooked.

3. At the same time, beat the egg whites until they are difficult to foam, and then pour in the cooked sugar to continue beating.

4. Stop after the surface of the syrup loses luster, so that the finished product is not easy to get wet and soften. You must put hot water under it, otherwise the sugar will solidify quickly.

5. Add peanuts and stir slowly until you feel dry when you touch the candy.

6. Pour the whole into baking tray paper, wrap it and press it into a flat square with a thickness of about 1.5 cm.

7. Cut into long strips with a kitchen knife and wrap them in sugar paper.