Rose Sea Salt Nougat

Taste: Sweet; Technique: Stir-fry; Time: One hour; Difficulty: Ordinary.

Detailed Steps for Cooking Rose Sea Salt Nougat

Prepare in advance

Firstly, remove the dry rose petals and crush them for later use

Then pour the crushed rose petals into the milk powder

Add sea salt to the milk powder and mix well with the crushed rose petals

Now we fry the peanuts. Since I am currently staying at my mother’s house and do not have an oven, I can only fry them in a pan. Be sure to keep the heat low and fry slowly, otherwise it will easily burn and not only affect the color but also taste bitter

These are the fried peanuts, which turned out really well. After they cool down, the red skin falls off easily when touched.

This is melting the butter in the pan

After the butter has melted, turn down the heat and add the marshmallows. Stir-fry slowly. I stir-fried for about 8 minutes. Remember to use a non-stick pan, otherwise cleaning the pan will make you cry

This is the stir-fried marshmallows

Pour the milk powder mixed with rose petals and sea salt into the pan. The pan can be slightly larger at this point so that it is easier to mix the marshmallows and milk powder evenly. This is all based on experience

This is the mixed nougat, which is still sticky. The wooden spatula is very sticky too

Finally, turn off the heat and add the peanuts. Mix well and pour onto a non-stick surface. Since the tools are not complete at my mother’s house, I just put a food bag on the cutting board to prevent sticking

Then flatten with a rolling pin and let it cool before cutting into pieces. This way, the cut surface is more even and it looks really beautiful. The milk flavor is also very rich

Finished