Homemade nougat needs to be stored in the refrigerator, because nougat belongs to dairy products, so it is easy to harbor bacteria, and after putting it in the refrigerator, it can inhibit the growth of bacteria, thus prolonging the shelf life of nougat.

Nougat production method:

1, the first peanuts with 150 ℃ baked to golden crispy, to be turned from time to time, so as not to uneven fire, about 15 minutes.

2. Put the ingredients for the syrup in a small saucepan and simmer over medium heat until it reaches 143 degrees Celsius. If you don't have a thermometer, drop a drop of the syrup into cold water, and if it forms hard lumps, it's done.

3. Meanwhile, beat the egg whites until stiff peaks form, then pour in the boiled sugar and continue beating.

4, beat until the surface of the syrup loses its luster before you can stop, so that the finished product is not easy to wet and soften. Add the peanuts and stir slowly until the sugar cube feels dry but not sticky when you touch it with your hand.

6. Pour the whole thing onto a sheet of parchment paper, wrap it up, and press it into a flat square about 1.5 centimeters thick.

7: Cut into long strips with a kitchen knife and wrap in candy paper.