During the Spring Festival, it is inevitable that relatives and friends will come to visit us, drink tea and chat. Drinking tea and chatting requires tea, which is what we call New Year snacks. I wonder how your New Year snacks are prepared? Since I learned how to make these snacks, the children have been asking me to make them for them every now and then. Even my father-in-law called yesterday and asked me to make some New Year snacks and bring them home to drink with tea. These must-have snacks for the New Year can be made at home. They don’t require an oven and are simple to make.

Maybe you are thinking, just buy it from outside, why bother to do it yourself? In fact, the preparation of these snacks is very simple, and the children like to come over to help pack them when making them. What a great parent-child time! Besides, these snacks can be made without an oven, as long as you have a non-stick pan. So what snack is easy to make and doesn’t require an oven? These snacks are must-haves for the New Year. They don’t require an oven and can be made at home. They are safe and contain no additives. Let’s take a look at your big collection of New Year’s snacks!

The first nougat biscuit

This biscuit can be pulled into long strands when eaten. It has a crispy, soft and sweet texture. Children especially like to pull out the strands while eating. Play.

Specific production method:

Step one: Prepare 160 grams of marshmallows, 300 grams of biscuits, 50 grams of butter, 30 grams of milk powder, and 20 grams of mango powder.

Step 2: Mix the mango powder and milk powder evenly, and use a spoon to break up any particles.

Step 3: Put the butter into a small milk pot and heat over low heat until it melts.

Step 4: Add marshmallows and stir while heating.

Step 5: After the marshmallows are completely melted, pour in the milk powder and mango powder, stir quickly with a spatula until the dry powder is no longer visible, and turn off the heat.

Step 6: While the cooked nougat sauce is hot, take an appropriate amount of nougat sauce and put it on the biscuits.

Step 7: Cover with another cookie and press lightly with your hands.

Course 2 Cranberry Matcha Snowflake Crisp

If you don’t like the taste of matcha, just replace the amount of matcha powder with milk powder.

Specific production method:

The first step: prepare 200 grams of biscuits, 180 grams of marshmallows, 100 grams of nuts, 60 grams of butter, 40 grams of milk powder, 15 grams of matcha powder, cinnamon 50 grams of bilberry. For flour coating: 10g milk powder, 10g powdered sugar.

Step 2: Mix matcha powder and milk powder evenly and sift them once, otherwise it will easily lead to uneven color.

Step 3: Mix the cranberries and nuts evenly.

Step 4: Put butter in a non-stick pan and heat over low heat.

Step 5: After the butter melts, pour in the marshmallows and stir-fry with a spatula.

Step 6: When the marshmallows are melted and still have a sense of volume, add the powder and stir quickly with a spatula. Don't wait until the marshmallows melt into a paste before adding milk powder, otherwise the resulting snowflake cake will have a harder texture.

Step 7: Turn off the heat, pour in the biscuits and nuts, and continue to flip from bottom to top with a spatula to fully coat the biscuits with marshmallows.

Step 8: Pour the ingredients into a non-stick baking pan, put on gloves (anti-stick), and shape.

Step 9: Cut into small pieces according to the size you like.

Step 10: Prepare a basin and mix the milk powder and sugar powder evenly. Then put the cut snowflake cake into a basin and use your hands to scoop it up from bottom to top, so that the snowflake cake pan is covered with milk powder frost.

Course 3 Almond Coffee Toffee

This is a hard toffee that tastes fragrant, crispy and does not stick to your teeth. If you don’t like the smell of coffee, just remove the amount of coffee powder.

Specific production method:

The first step: prepare 80 grams of whipping cream, 45 grams of water, 5 grams of instant coffee powder, 130 grams of fine sugar, 80 grams of butter, and 0.5 grams of salt. grams, 150 grams of almonds.

Step 2: Put all the sugar, salt, butter, light cream and water into the pot and bring to a boil over high heat.

Step 3: When it starts to boil, put the needle thermometer into the pot and stir with a spatula.

Step 4: When the temperature reaches 130 degrees, adjust the fire to medium heat and continue stirring.

Step 5: Until the temperature reaches 170 degrees and the color becomes darker (note that the color of the sugar should not be too dark, otherwise it will be bitter), remove from the heat, pour in instant coffee powder, and stir until the coffee powder is completely melted .

Step 6: Add almonds, mix quickly, and then shape. Note that it will be very hot at this time, so be careful of burns.

Step 7: After shaping, let cool and then cut into pieces.

Course 4: Toffee Peanut Crisp

Traditional peanut cake is made with maltose. Here, the maltose is replaced with toffee, which makes it taste more delicious.

Step one: Prepare 75 grams of yellow rock sugar, 25 grams of brown sugar, 65 grams of maltose, 250 grams of whipping cream, and 1 gram of salt to make toffee sauce.

Step 2: Prepare 135 grams of toffee sauce, 100 grams of yellow rock sugar, 50 grams of water, and 400 grams of peanuts.

Step 3: Put all the ingredients in the toffee sauce into the pot, turn on low heat and stir while simmering, simmer for about 15 minutes, the liquid will gradually become thicker, at this time you can lift the spatula, When the toffee sauce can hang on the spatula, the toffee sauce is done.

Step 4: You can buy cooked peanuts, which is more convenient. If they are raw peanuts, fry them in a pot and then rub them off.

Step 5: Crush the yellow rock sugar slightly, put it into the pot with water and toffee sauce, and cook over medium-low heat while stirring.

Step 6: The liquid will be thin at first, and will gradually become thicker. When the boiling bubbles become larger and larger, and the speed becomes slower and slower, you can go to the A bowl of cold water, use a spatula to dip a little sauce into the water, wait a few seconds and then squeeze it with your hands to see if it becomes hard. If it becomes hard, turn off the heat.

Step 7: Pour the peanuts into the pot and mix quickly.

Step 8: After cooling slightly, put on gloves and shape.

Course 5: Black Tea Toffee Fudge

Step 1: Prepare 250 grams of whipping cream, 70 grams of syrup, 80 grams of sugar, 4 grams of black tea powder, and 25 grams of unsalted butter gram.

Step 2: Mix the whipping cream, sugar and water syrup together, put it on the fire and heat it over medium to low heat.

Step 3: The syrup will quickly jump to the pot as soon as it boils. If you find that you need to jump to the pot, just pick up the pot and remove it from the heat.

Step 4: Put in a needle thermometer, stir the syrup continuously, and cook until the temperature reaches 120 degrees.

Step 5: Turn off the heat, add unsalted butter, and stir until the butter is completely integrated into the syrup.

Step 6: Pour into a crisper lined with baking paper and shape.

Step 7: Place in the refrigerator for 30 minutes, then remove from the mold and cut into pieces.