Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Weigh 95g of fine sugar into a container and create a well in the center of the sugar.
Watch out
The container must be completely dry, otherwise the fine sugar will dissolve prematurely.
Weigh 95g of maltose. Wet your hands with water before grabbing the maltose to cover it over the fine sugar well.
Watch out
If your hands are not wet when grabbing maltose, it will become extremely sticky.
Pour 700g of peanuts into a tray and spread them flat, carefully picking out moldy, bug-eaten, sprouted, misshapen, and underdeveloped defective pieces.
Watch out
Moldy or bad peanuts must be thoroughly removed, otherwise it will affect the flavor and may produce toxins.
Put the sorted peanuts into a colander, rinse them quickly, and drain the water completely.
Watch out
Rinse the peanuts quickly and drain them completely, otherwise excessive moisture will affect the sugar syrup.
Sequentially pour 35g vegetable oil, 95g fine sugar with maltose, a pinch of salt, and 45g water into a non-stick pan, turn on the heat to heat and melt the sugar and maltose.
local_fire_departmentmedium heat to meltWatch out
Stir the syrup gently with a spatula while heating to prevent scorching at the bottom.
Hot syrup and oil can easily splatter during stir-frying, and fallen peanuts are extremely hot; do not pick them up with bare hands to avoid severe burns.
When the syrup and oil are about to boil, add the drained peanuts and stir-fry, first over medium-high heat to speed up water evaporation. Initially, there is more water and the peanuts are lighter in color. If any peanuts fall out of the pan, use chopsticks to pick them back. When the moisture gradually dries up, the peanut skins darken, and cracking sounds begin, turn the heat to low and continue stir-frying. After about 25 minutes, when the peanuts become sticky and show sugar threads, pick up a peanut and drop it into ice water to cool and test. Once the outer layer forms a crispy sugar coating and the peanuts are crunchy, turn off the heat and remove from the pan.
local_fire_departmentmedium-high heat initially, turn to low heat after cracking soundsWatch out
Be careful when adding peanuts as the liquid is boiling to avoid burns
do not pick up fallen peanuts with bare hands, and turn to low heat upon hearing cracking sounds, otherwise it will burn
The freshly cooked peanut candy is extremely hot and touching it directly with bare hands will cause severe burns; be sure to wear thick insulated gloves when shaping.
Drain the prepared peanut candy and place it into a 29*21*3.5cm metal tray lined with parchment paper. Spread the peanut candy evenly, use a silicone spatula for initial shaping while hot, then put on heat-resistant gloves to flatten and shape it through the parchment paper, and finally use a square glass bottle as a rolling pin for final compaction and shaping.
Watch out
The peanut candy is extremely hot right out of the pan and must be shaped while hot, otherwise it will harden and become unshapeable.
While hot, use a candy cutter to cut the flattened peanut candy into squares of appropriate size.
Watch out
It must be cut while hot, otherwise it will harden and shatter when cutting.
After the cut peanut candy has cooled down slightly in overall temperature, wear protective gloves to separate and spread them out to cool.
Watch out
Separate them gently to avoid breaking the candy pieces.
When the peanut candy has cooled down slightly but is still slightly warm, put it into a bag or jar and seal it for storage to prevent the sugar coating from absorbing moisture.
Watch out
Seal it while slightly warm, otherwise exposing it to air will cause it to absorb moisture and lose its crispiness.
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