Looking for a festive treat that’s quick and easy? This homemade peanut and sesame nougat recipe is the perfect combination of soft, chewy, and nutty, with no artificial additives. A great homemade gift or snack for Chinese New Year!
This nougat recipe (Chinese milk candy) has been my trusted companion for countless Lunar New Year celebrations.
Each festive season, you’ll find me in the kitchen making either this beloved treat or its equally cherished cousin, Snowflake Crisp—and often, a generous batch of both.
Every piece of finished nougat gets lovingly wrapped in delicate rice paper, giving it that polished, professional look just like store-bought candies.
When I share these with friends and family, the feedback is always the same: “This tastes even better than what you can buy”—and I take pride in knowing there are no additives or preservatives inside.
With just five simple ingredients, it comes together effortlessly—all you need is a single non-stick pan and about ten minutes from start to finish.
Why you’ll love this recipe
- This marshmallow nougat is truly beginner-friendly and almost impossible to mess up.
- It uses only five simple ingredients and one non-stick pan.
- The texture is perfectly balanced — soft, chewy, and never rock-hard.
- The combination of peanuts, black sesame, milk powder, and marshmallow creates deep, toasty flavour without being overly sweet.
- It’s quick to make, festive, and ideal for Chinese New Year snacks, kids’ treats, or homemade edible gifts.
Ingredients and substitutions
- Marshmallows – I recommend using plain, original-flavour marshmallows. They are the base of this nougat and give it that soft, stretchy, chewy texture. Avoid flavoured marshmallows as they can overpower the nutty flavours.
- Full-fat milk powder – This is essential for that rich, milky aroma and helps the nougat set properly. Do not substitute with skim milk powder, as it will make the nougat dry and crumbly instead of creamy.
- Butter – Butter adds richness and smoothness and helps the marshmallows melt evenly. I usually let it soften at room temperature before cooking. Plant-based butter can be used if needed, but the flavour won’t be quite as rich.
- Roasted peanuts – Peanuts provide crunch and that classic nougat flavour. They should be roasted, peeled, and chopped before starting. Almonds or walnuts can be substituted if needed, but peanuts are my go-to.
- Black sesame seeds – Black sesame adds depth, aroma, and a subtle bitterness that balances the sweetness beautifully. Toast them gently over low heat until fragrant. If using pre-toasted sesame seeds, you can skip the toasting step.
How to make Peanut & Black Sesame Marshmallow Nougat
Prepare the ingredients
Roast the peanuts ahead of time, rub off the skins, and chop them into small pieces. Toast the black sesame seeds over low heat until lightly golden and fragrant, then set aside to cool. Let the butter soften at room temperature.
Melt the butter and marshmallows
Place a non-stick pan over low heat. Add the butter and let it melt completely. Once melted, add the marshmallows and stir continuously with a silicone spatula until they are fully melted and smoothly combined with the butter. The mixture should be glossy and lump-free.
Mix in the milk powder
Add the full-fat milk powder and quickly stir until there are no dry pockets left. Turn off the heat immediately to prevent the milk powder from burning, then continue mixing until a thick, sticky nougat forms.
Add peanuts and sesame
Add the roasted peanut pieces and toasted black sesame seeds.
Use a silicone spatula to fold everything together until the nuts and seeds are evenly coated with the nougat.
Shape and cool
Transfer the hot nougat onto a work surface lined with parchment paper.
Place another sheet of parchment on top and press it flat with a spatula or roll it out with a rolling pin to about 1.5 cm thick. Let it cool until no longer sticky to the touch, about 10 minutes.
Cut and wrap
Cut the nougat into strips, then into evenly sized bite-sized pieces.
Wrap each piece with edible rice paper to prevent sticking, then wrap with candy wrappers. Store sealed.
Tips & tricks
- Always cook on low heat. High heat will scorch the butter and marshmallows, turning them yellow and affecting both flavour and appearance.
- Keep stirring constantly. This prevents the mixture from sticking or burning at the bottom of the pan.
- Work quickly once the milk powder is added. Turn off the heat immediately and mix fast to keep the nougat smooth.
- Shape while warm. Once the nougat cools too much, it becomes harder to press evenly.
- Use parchment paper or edible rice paper. This makes handling and wrapping much easier and keeps the nougat neat.
Frequently asked questions
Why is my nougat too hard?
This usually happens if the heat was too high or the mixture was cooked for too long after adding the milk powder. Always keep the heat low and turn it off as soon as the milk powder is incorporated.
Why is my nougat oily?
If the butter separates, it usually means the mixture wasn’t stirred continuously or the heat was uneven. Constant stirring over low heat helps everything emulsify properly.
How long does marshmallow nougat last?
Stored in an airtight container at room temperature, the nougat keeps well for 1–2 weeks. If your environment is very warm, store it in a cool place to prevent sticking.
Can I make this ahead for Chinese New Year?
Absolutely. This nougat is perfect for making a few days in advance and wrapping ahead of time for gifting or entertaining.
Simple 5-Ingredient Nougat – The Ultimate Chinese New Year Candy
Ingredients
- 500 g plain marshmallows
- 250 g whole milk powder
- 100 g unsalted butter softened
- 380 g roasted peanut crumbs
- 125 g black sesame seeds toasted
Instructions
Prepare the ingredients
- Roast the peanuts ahead of time, rub off the skins, and chop them into small pieces. Toast the black sesame seeds over low heat until lightly golden and fragrant, then set aside to cool. Let the butter soften at room temperature.
Melt the butter and marshmallows
- Place a non-stick pan over low heat. Add the butter and let it melt completely. Once melted, add the marshmallows and stir continuously with a silicone spatula until they are fully melted and smoothly combined with the butter. The mixture should be glossy and lump-free.
Mix in the milk powder
- Add the full-fat milk powder and quickly stir until there are no dry pockets left. Turn off the heat immediately to prevent the milk powder from burning, then continue mixing until a thick, sticky nougat forms.
Add peanuts and sesame
- Add the roasted peanut pieces and toasted black sesame seeds.
- Use a silicone spatula to fold everything together until the nuts and seeds are evenly coated with the nougat.
Shape and cool
- Transfer the hot nougat onto a work surface lined with parchment paper.
- Place another sheet of parchment on top and press it flat with a spatula or roll it out with a rolling pin to about 1.5 cm thick. Let it cool until no longer sticky to the touch, about 10 minutes.
Cut and wrap
- Cut the nougat into strips, then into evenly sized bite-sized pieces.
- Wrap each piece with edible rice paper to prevent sticking, then wrap with candy wrappers. Store sealed.
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