Part I: xylitol (crystals or powder) 5 kilograms, put it into a blender, then add 2 kilograms of hot water at 70-90 ° C to stir and dissolve it; after the temperature drops to 20 ° C, then add 1 kilogram of egg white and mix it well. Standby.

Part II: xylitol (crystals or powder) 21 kilograms; 5 kilograms of water; 55 kilograms of refined liquid xylose; 31 kilograms of coconut oil (melting point 33 ° C); 7 kilograms of condensed milk (skimmed or full-fat); about 0.4 kilograms of edible salt, spices; 25 kilograms of rinsed roasted peanuts.

Making process: dissolve xylitol crystals or powder, water and liquid xylose together in a frying pan and simmer to 143-145 degrees Celsius, add coconut oil, condensed milk and salt and stir well, turn off the heat, add to the first part of the preparation for beating sassafras, continue to stir well, then add vanillin, rum, orange flavoring or other flavors, and then stir well with the roasted peanuts (half-grain).

Pour the batch on an oiled countertop or spread cooking paper, pour to a thickness of 0.6-1 cm, cool, cut into suitable small pieces and wrap in edible waxed paper or cellophane or coat with chocolate.

This xylitol nougat has the ability to be consumed as a sugar-free food and will not increase blood sugar, so diabetics can consume it without worry.