Nougat

Ingredients

•  100g BTNature Milk Powder

•  40g unsalted butter

•  200g marshmallows

•  50g dried cranberries

•  80g roasted almonds

•  50g pistachio

Preparation

1.  Melt butter. In a non-stick pan, melt butter over low heat. Periodically stir.

2.  Add and stir marshmallows. Place marshmallows into the pan and occasionally stir until melted.

3.  Fold in the milk powder. Completely mix the milk powder into the mixture.

4.  Incorporate the nut mix and cranberries. Quickly Mix until the ingredients are well joint.

5.  Transfer the mixture onto a baking tray. Place the mixture on the tray with parchment paper.

6.  Shape the mixture into your desired thickness. Before shaping, cover the mixture with another parchment paper. Then shape it by either kneading or flattening it with a rolling pin.

7.  Let it completely set in the fridge for 1-2 hours. 

Serving
Cut into small rectangular shapes and individually wrap it before serving.

Notes

•  Before starting this recipe, ensure that the nut mixture is roasted.

•  It is recommended to use a small rectangular tray to allow the nougat to easily be shaped and flattened.