Materials: peeled raw peanuts 8g, 1/2 cup of water, 4g of fine white sugar, 4g of concentrated maltose, 2/3 teaspoons of salt, 2 proteins, 1 sheet of anti-sticking baking paper and 1 packet of transparent candy paper
Steps:
1.
2. Put the syrup material in a small pot and cook it at medium heat until it reaches 143℃. If you don't have a thermometer, you can drop a drop of syrup into cold water and it will be cooked if it can form a hard lump.
3. At the same time, beat the egg whites until they are hard to foam, then pour in the cooked sugar and continue beating.
4. Stop until the surface of syrup loses luster, so that the finished product is not easy to be wet and softened. (You must put hot water under it, or the sugar will solidify quickly.) Add peanuts and stir slowly until you feel dry when you touch the candy bar with your hands.
6. Pour the whole into baking tray paper, wrap it, and press it into a flat square about 1.5 cm thick.
7. Cut into long strips with a kitchen knife and wrap them in candy paper.
Tip:
1. Peanuts must be fresh and not broken or moth-eaten. Maltose should be very thick and not easy to flow. If it is not easy to pour out, you can bite it in the microwave for 2 seconds and it will be easy to pour out.
2. It's best to use an electric mixer. If you do it manually, the speed is not fast enough, and the sugar condenses quickly, which is very laborious to do.
3. If the syrup is boiled at less than 143 degrees, the prepared sugar will be softer.