1, the preparation of materials: sugar 2.35 kg, peanut kernels 2.25 kg, cream 0.25 kg, 150 grams of salt, 150 grams of vegetable oil, liquid glucose 3.75 kg

2, peanut kernels first fried crispy and peeled spare.

Put the right amount of water and sugar in the pot, simmer to the boiling point under the peanut kernels, wait for the sugar water to rise to the boiling point again, cover and simmer for about 5 minutes.

3, when the temperature to 115 ℃ uncovered, and then cook for a few moments, to 125 ℃ under the butter, frying while simmering, to about 140 ℃ when the end of the pot.

4, end of the pot under the cream: first cream with water to adjust the whole into a paste, the side of the material under the side of the frying, the next pot after the frying 20 to 30 times, can be poured on the board, spread, scrape flat, cooled with a hob modeling and cutting blocks can be.