raw material

600g of peanut, 50g of sesame, 20g of sugar180g, 20g of maltose, 0g of water100g, 20g of peanut oil (or vegetable oil) and 5g of baking soda;

Steps:

1. Put the peanuts in the oven and bake at 230 degrees for 25-30 minutes until crisp and cooked. Peel, crush, and put in an oven below 100 for later use.

2. Put a thin layer of oil under the tray for standby, so that the finished peanut candy will not touch the bottom after being poured into the tray. You can also put a layer of oil paper.

3. Dissolve baking soda in water for later use.

4. Put the oil in the pot. After the oil is hot, pour the sugar, maltose and mixed soda water in turn (be careful not to pour the water first, so that the oil will overflow the pot), first boil it with high fire, and then simmer it with low fire. At this time, there will be a lot of foam on the surface. Stir fry with a spatula and pick it with chopsticks from time to time. If the sugar water can be pulled out, put the shredded sugar in cold water, and it tastes crispy and not sticky. This is very important. It takes some time for sugar to stretch and become brittle. Don't worry, the fire can't be too big, or the sugar will turn dark red or even mushy.

5. Pour peanuts and sesame seeds into the pot and stir well. Pour them into the tray and flatten them quickly with a shovel. If it's not hot, you can press it by hand. Hand pressure is better.

6. After flattening, cut into pieces while it is hot. It is easy to cut while it is hot, but not fragile. It can be eaten after cooling.

Note: the key is to stir-fry sugar, and the heat of sugar determines the crispness of peanut sugar. And peanuts to keep warm. If cold peanuts come into contact with hot sugar juice, the temperature of sugar juice will drop quickly. Before you finalize the design, the sugar will harden, peanuts and sugar will not stick together, and peanut sugar will break into pieces.