Peanut candy(hua sheng tang )

Peanut candy

Introduction:

"This dessert is one of my favorite snacks in my childhood. It's sweet and fragrant. It can always catch the taste buds of children. However, because it is too sweet, as I grow up, I gradually realize the harm of sweet food to my body, so I gradually alienate it. Now, the trend of homemade candy is getting stronger and stronger, and all of them are excellent. I can't help trying to make this kind of peanut candy. Because it's my first time to make this kind of peanut candy, I don't have enough experience in boiling syrup, which makes the finished product taste a little sticky. But it's really delicious, just like when I was a child. It's very sweet and delicious, and there are no additives, It's hygienic and healthy. It's safe to eat! "

Production steps:

Step 1: cooked peanut kernels (to save trouble, I directly buy cooked peanut kernels with shells and peeled peanut kernels)

Step 2: white granulated sugar and maltose

Step 3: pave the mold with preservative film

Step 4: pour corn oil and sugar into the pot and boil over low heat

Step 5: slowly boil the sugar to make it brown red

Step 6: pour in maltose

Step 7: Boil the syrup slowly over low heat

Step 8: when you can use chopsticks, dip a little syrup into cold boiled water, then take it out and bite it in your mouth. If it's crisp and doesn't stick to your teeth, it means the syrup is cooked well

Step 9: after boiling the syrup, pour in the peanut kernel (the fire can be a little bit higher at this time), stir fry quickly and evenly

Step 10: mix well, pour into the mold, wrap it with plastic wrap, and quickly flatten the surface

Step 11: shape, place for a while, remove the plastic wrap

Step 12: cut the peanut candy into small pieces while it's warm. It's edible after cooling. It's crispy and fragrant. It's not worse than what you bought!

Materials required:

Peanut kernel: 300g

Corn oil: 20g

Maltose: 150g

White granulated sugar: 150g

Note: 1. When boiling the syrup, the heat must be controlled well. The syrup must be boiled to crisp before pouring into the peanut kernel, otherwise it will stick to the teeth. 2. When pouring into the peanut kernel, the temperature will drop. At this time, you can turn the fire a little higher to stir evenly, but you can't turn it too large, otherwise the syrup will burn. 3. Don't wait until it's cool enough to cut the prepared peanut sugar, it will be chopped Be sure to cut while it's warm and hard to touch

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Hua Sheng Tang