Chinese nougat
Chinese nougat is a easy Chinese recipe that serves 4. 250 calories per serving. Recipe by LE RIZ JAUNE on YouTube.
Prep: 20 min | Cook: 19 min | Total: 49 min
Cost: $5.60 total, $1.40 per serving
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
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
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
Heat the oil
In the sauté pan, pour 2 tablespoons of vegetable oil and heat over medium heat for 1 minute.
Time: PT1M
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
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
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
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
Dietary info: gluten‑free, vegetarian, can be adapted to vegan if the maltose is plant‑based, low-calorie
Allergens: peanuts, sesame
Ingredient Substitutions
- Instead of Raw peanuts: Roasted peanuts
- Instead of White sesame seeds: Black sesame seeds
- Instead of White sugar: Cane sugar
- Instead of Liquid maltose: Glucose syrup, Honey
- Instead of Vegetable oil: Sunflower oil
- Instead of Parchment paper: Silicone sheet
Equipment Needed
- Oven (ovens)
- Baking sheet
- Pan
- Sauté pan (heavy-bottomed saucepan)
- Rolling pin
- Kitchen knife
- Wooden spatula
- Kitchen scale or measuring cup
- Additional parchment paper
- Kitchen gloves (optional)
Critical Steps — Do Not Skip
- Roast the peanuts
- Caramelize the sugar and maltose
- Form the nougat with the rolling pin
Chef Tips from the Video
- Use fine white sugar for a smoother caramel
- Add a pinch of fine salt to enhance the sweet flavor
- Incorporate a small amount of ginger powder for an extra Asian touch
Troubleshooting
The caramel hardens too quickly and becomes grainy
Reduce the heat immediately, add a small spoonful of hot water or butter to smooth the caramel.
The nougat remains sticky after cooling
Lightly dust the parchment paper with powdered sugar or cornstarch before rolling.
Storage
Refrigerator: Store in an airtight container for 5 to 7 days in the refrigerator.
Freezer: Vacuum‑pack or place in a freezer bag; keeps for 1 month in the freezer.
Room temperature: At room temperature, away from humidity, for a maximum of 2‑3 days.
Make-Ahead Tips
- Prepare the caramel ahead of time, let it cool slightly then gently reheat before forming the nougat
- Store the cut pieces in parchment paper to prevent them from sticking together
Last updated: August 21, 2026
