Macau Peanut Candy
A classic Macau snack, crispy peanuts and caramel perfectly combined, sweet but not greasy, fragrant and crunchy, a nostalgic treat for all ages.
Ingredients
5 items- Raw peanuts 200 g
- White sugar 100 g
- Maltose 50 g
- Water 30 g
- Cooking oil 10 g
Nutrition
Steps （6 steps）
Place raw peanuts in a pan, stir-fry over low heat for 8-10 minutes until skin slightly brown and fragrant, then remove and cool.
In a non-stick pan, combine sugar, maltose and water, heat over medium-low while stirring constantly until boiling and dense bubbles appear.
Continue cooking the syrup to 140°C (or until a drop hardens in cold water), about 5-7 minutes, being careful not to burn.
Quickly add the peanuts and toss vigorously to coat each piece evenly, then turn off the heat.
Pour the mixture onto a baking sheet lined with parchment paper, press flat with a spatula to about 1 cm thick, and let cool.
While still warm (around 50°C), cut into strips or squares; let cool completely for a crispy peanut candy.
Tips
Do not overheat the syrup; stir constantly to avoid sticking. Cut while still warm to prevent breaking.
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