Crisp and delicious --- peanut candy(su cui ke kou hua sheng su tang )

Crisp and delicious --- peanut candy

Introduction:

"Delicious traditional candies are indispensable for new year's holidays. As snacks and small banquets, they are indispensable everywhere. Although there are so many kinds of candies on the market, I still like to make some by myself during the festival, which makes me feel more young. "

Production steps:

Step 1: remove the red coat of peanuts and slightly chop them; melt baking soda with water and set aside.

Step 2: pour sugar, maltose and soda water into the pot in turn, bring to a boil over high heat, and then bring to a boil over low heat.

Step 3: boil to 160 degrees, golden syrup.

Step 4: pour the peanuts into the pot and stir well.

Step 5: pour into the mould smeared with lard, and quickly flatten and compact.

Step 6: after flattening, cut into pieces while hot, and eat after cooling.

Materials required:

Peanuts: 300g

Maltose: 150g

Sugar: 90g

Water: 50 ml

Baking soda: 2G

Note: 1. The heat of boiling sugar determines the crispness of peanut sugar. The sugar should be boiled for a period of time from drawing to crispness. Don't worry. The fire should not be too big, otherwise the sugar will turn dark red or even paste. 2. About the amount of sugar, if you like sweet, more granulated sugar, less maltose. If you like not sweet, maltose more, less sugar, both easy to put success. 3. Peanuts should be kept warm. If they are cold peanuts, the temperature of the sugar juice will soon drop when they come into contact with the hot sugar juice. Before they have time to set the shape, the sugar will harden. If the peanuts and sugar don't stick together, the sugar will break into pieces.

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: sweet

Chinese PinYin : Su Cui Ke Kou Hua Sheng Su Tang