Seasoning: 500 grams of white sugar, each appropriate amount.

The practice of peanut sticking:

1. Remove moldy peanuts and other sundries. Stir-fry peanuts into ivory yellow with proper amount of clean sand, sieve off the sand and rub the skin for later use.

2. While frying peanuts, pour sugar and water into the pot and heat. When the icing is heated to about 145 degrees, that is, the sugar can be pulled up with chopsticks, remove the pot from the fire.

3. Pour the sugar solution into the cooked peanuts and scoop it up quickly until all the sugar is wrapped on the surface of the peanuts and begins to solidify. Stop stirring, take out the finished product, cool it, spread it in a sieve, separate the stuck peanuts one by one, and eat them one by one after cooling.

For more information about peanut stickiness, please see Mint.com Food Library/Food House/Peanut Station.