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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place the container with 80g of maltose in hot water, turn to low heat, and stir with a spoon until the maltose dissolves into a completely flowing liquid.
local_fire_departmentLow heatWatch out
Do not let the water temperature get too high to avoid damaging the container or getting burned.
In a frying pan, add 50g water, 70g sugar, and the melted 80g maltose, stir on low heat until dissolved; then add 1g salt, 80g oil, and 350g raw peanuts. Keep on the lowest heat throughout and stir constantly for about 15 to 20 minutes until the peanuts darken in color, stretch threads, and taste crispy.
local_fire_departmentLowest heatWatch out
You must stir constantly throughout, otherwise it will burn and stick to the bottom, and do not overcook the peanuts or they will become bitter.
Add 15g white sesame seeds and continue to stir-fry evenly.
local_fire_departmentLowest heatWatch out
Sesame seeds burn easily, stir them in quickly and evenly after adding.
The peanut candy is extremely hot right out of the pan, be careful not to burn your hands when flattening.
Use a strainer to drain the oil from the peanuts, pour them hot into a pan (you can use parchment paper if worried about sticking), and use a scraper to flatten and pack them tightly while hot, making sure to leave no gaps.
Watch out
You must flatten it while hot and pack it tightly without leaving gaps, otherwise it will fall apart and fail to form when cooled.
Be careful with your fingers when using a sharp knife to cut the candy to avoid cuts.
Flip the mold onto a cutting board to unmold, cut into thin strips or squares with a knife while hot, not too thick, and let cool before eating.
Watch out
You must cut it while hot, otherwise it will harden and shatter when cooled, failing to cut into nice shapes.
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