<p><strong style="font-size:1.2em;color:#0c4e8d;"></strong></p><p><strong style="white-space: normal; font-size: 1.2em; color: rgb(12, 78, 141);">Ingredients</strong><br style="white-space: normal;"/></p><p style="white-space: normal;">•&nbsp;&nbsp;<span style="white-space: normal;">100g BTNature milk powder</span></p><p style="white-space: normal;">• &nbsp;<span style="white-space: normal;">40g Unsalted butter</span></p><p style="white-space: normal;">• &nbsp;<span style="white-space: normal;">200g marshmallows</span></p><p style="white-space: normal;">• &nbsp;<span style="white-space: normal;">50g Dried cranberries</span></p><p style="white-space: normal;">• &nbsp;<span style="white-space: normal;">80g roasted almonds</span></p><p style="white-space: normal;"><span style="white-space: normal;"><span style="white-space: normal;">• &nbsp;</span><span style="white-space: normal;"><span style="white-space: normal;">50g Pistachio</span></span></span></p><p><br/></p><p style="white-space: normal;"><strong style="font-size: 1.2em; color: rgb(12, 78, 141);">Preparation</strong><br/></p><p style="white-space: normal;">•&nbsp; 1.Melt butter. In a non-stick pan, melt butter over low heat. Periodically stir</p><p style="white-space: normal;">• &nbsp;2.Add and stir marshmallows. Place marshmallows into the pan and occasionally stir until melted</p><p style="white-space: normal;">• &nbsp;3.Fold in the milk powder. Completely mix the milk powder into the mixture</p><p style="white-space: normal;">• &nbsp;4.Incorporate the nut mix and cranberries. Quickly Mix until the ingredients are well joint。</p><p style="white-space: normal;"><span style="white-space: normal;">•&nbsp; 5.Transfer the mixture onto a baking tray. Place the mixture on the tray with parchment paper</span></p><p style="white-space: normal;"><span style="white-space: normal;"><span style="white-space: normal;">•&nbsp; 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</span></span></p><p style="white-space: normal;"><span style="white-space: normal;"><span style="white-space: normal;"><span style="white-space: normal;">•&nbsp; 7.Let it completely set in the fridge for 1-2 hours</span></span></span></p><p style="white-space: normal;"><br/></p><p><strong style="white-space: normal; font-size: 1.2em; color: rgb(12, 78, 141);">Serving</strong><br style="white-space: normal;"/><span style="white-space: normal;">Cut into small rectangular shapes and individually wrap it before serving.</span><br style="white-space: normal;"/><br style="white-space: normal;"/><strong style="white-space: normal; font-size: 1.2em; color: rgb(12, 78, 141);">Notes</strong><br style="white-space: normal;"/></p><p style="white-space: normal;">• &nbsp;Before starting this recipe, ensure that the nut mixture is roasted.&nbsp;</p><p style="white-space: normal;">• &nbsp;It is recommended to use a small rectangular tray to allow the nougat to easily be shaped and flattened.</p><p><br/></p>