Preparation materials: 250g of peanuts, 220g of marshmallows, 40g of cranberries, 145g of milk powder, 55g of butter, 20g of black sesame seeds

Steps:

1. Roast the peanuts in the oven to remove the skins, and then weigh and set aside the cranberries, black sesame seeds, milk powder and marshmallows.

2. Melt the butter in a non-stick sauté pan, pour in the marshmallows and melt slowly over low heat, tossing with a spatula in between.

3, then pour in the milk powder and continue to use a spatula to stir evenly, milk powder melted into it.

4, then pour into the black sesame seeds, cranberries, peanuts, tossed evenly.

5, to learn to cook the nougat mold clean and dry, tossed nougat into the heat, poured into the mold, with a rolling pin rolled out, let cool to, with the hand feel warm.

6, inverted mold, the whole nougat poured on the cutting board, cut into consistent size with a knife block, wrapped in sugar paper, nougat is ready.