Preparation: 15 minutes (plus drying time)
Cooking time: 45 min
Servings: 24 mini cakes
Ingredients
- Honey 250 g
- Sugar 175 g
- 1 egg white
- 400 g of fried and salted peanuts
- 2 sheets of paper or sugar wafers
Preparation
- We started putting honey in a saucepan, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar.
- Apart rode about to clear heavy snow.
- When sugar has dissolved, add the clear, stirring constantly. A very low heat , we'll be stirring for 45 minutes.
- Add peanuts and mix well. Cut circles of desired size of the sheets of sugar paper (the photo of 5 cm), put a teaspoon of the mixture on one half of nougat, and cover with another paper circle sugar. Pressed with a roller to make it smooth
- Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption
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