Chinese nougat

Ingredients

• 200 g Raw peanuts (Unsalted, roast for 10 min at 140°C)
• 30 g White sesame seeds (Untoasted, lightly toast)
• 150 g White sugar (Fine granulated)
• 50 g Liquid maltose (Provides a soft texture and a slight sweet taste; can be replaced with honey)
• 30 ml Vegetable oil (2 tablespoons, neutral (e.g., sunflower oil))
• 2 sheets Parchment paper (Sheets 40 cm long, for rolling and cutting)

Instructions

1. Roast the peanuts

   Preheat the oven to 140°C. Spread the raw peanuts on a baking sheet lined with parchment paper and roast for 10 minutes, stirring halfway through.

   Time: PT10M

   Temperature: 140°C

2. Toast the sesame seeds

   Heat a small pan over low heat and add the sesame seeds. Stir constantly for 2 minutes until they release a light nutty aroma.

   Time: PT2M

3. Heat the oil

   In the sauté pan, pour 2 tablespoons of vegetable oil and heat over medium heat for 1 minute.

   Time: PT1M

4. Caramelize the sugar and maltose

   Add the white sugar and liquid maltose to the sauté pan. Stir continuously until the mixture begins to brown and forms a smooth caramel. Ensure it does not burn.

   Time: PT5M

5. Incorporate the peanuts and sesame

   Reduce the heat to low, add the roasted peanuts and toasted sesame seeds. Mix until everything is well coated with caramel.

   Time: PT2M

6. Form the nougat

   Pour the mixture onto a first sheet of parchment paper. Place the second sheet on top and roll with a rolling pin until you achieve a thickness of 7‑8 mm.

   Time: PT5M

7. Cool and cut

   Let the nougat cool for 5‑6 minutes, then cut into pieces of desired size using a sharp knife.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g