Raw peanut rice 22 kilograms

Silver 30 kilograms

Caramel 2.5 kilograms

Wiping pot oil (peanut oil) 200 grams

Making method

1. Peanut meat must be selected particles of uniformity and fullness of the person, the net sand fried, cold and crisp. Sieve the sand, rub off the skin, and then put it in a pan rubbed with oil and wait for use.

2. 1/3 of the sugar and 1/3 of the caramelized sugar, add about 1.5 kilograms of water, boiled to 110 ℃, the syrup off the fire, slowly injected into the cooked peanut meat, while injecting the side of the peanut meat shaking, so that it sticks to the sugar uniformly, this is the first time to pour sugar.

3. The rest of the sugar and caramelized sugar boiled twice, the first sugar temperature of about 120 ℃, the second sugar temperature of about 130 ℃. After boiling, successively and respectively, using the method of the first drenching sugar, and then drenching sugar twice, so that the surface of the peanut meat dipped, dipped evenly. After cooling, the appearance of snow-white, uniform particles, non-stick, sugar coating does not fall off.