material

800g peeled raw peanuts, 1/2 cups of water, 400g fine sugar, 400g concentrated maltose, 2/3 teaspoons of salt, 2 egg whites, anti-sticking baking paper 1 piece, transparent candy paper 1 package.

working methods

1. Bake peanuts at 150℃ until golden and crisp, and turn them from time to time to avoid uneven heating, about 15 minutes.

2. Put the syrup into a small pot and cook it to 143℃ over medium heat. If you don't have a thermometer, you can drop a drop of syrup in cold water. If it can form a hard lump, it will be cooked.

3. At the same time, beat the egg whites until they are difficult to foam, and then pour in the cooked sugar to continue beating.

4. Stop when the surface of syrup loses luster, so that the finished product is not easy to get wet and soften. Be sure to put hot water under it, or the sugar will solidify quickly. ) Add peanuts and stir slowly until you feel dry by touching the candy bar.

6. Pour the whole into baking tray paper, wrap it and press it into a flat square with a thickness of about 1.5 cm.

7. Cut into long strips with a kitchen knife and wrap them in sugar paper.