1. Add white sugar, maltose and water to boil first, then pour in salt and mix well
2. Put the egg whites in an oil-free and water-free container, weigh the milk powder for later use
3. Put the cooked peanuts into the oven to preheat at 100 degrees. Almonds can also be put together. The peanuts are whole and half.
4. Cut the butter into small pieces and soften it at room temperature, a hole can be made with a touch of your hand
5. Cover the oven with silicone oil paper in advance, pay attention not to oil paper
6. Boil half a pot with hot water, cover and set aside
7. Beat the egg whites until stiff foaming, and boil the syrup to 135-140 degrees. This one is relatively hot. Be careful
8. Then pour the boiled syrup into the egg whites, stir while pouring, and mix well
9. Add the butter to the syrup in portions. It’s easier to add it in portions. Place the hot water just under the syrup.
10. Stir the butter evenly without particles, and pour the milk powder into the syrup
11. After mixing well, pour in the preheated peanuts and mix well
12. Pour in the almonds. The amount of almonds depends on the syrup. I like the sugar with lots of nuts.
13. Stir evenly, pour into the mold, and spread silicone oil paper in the mold in advance
14. Put a piece of silicone oil paper on it, flatten it with a rolling pin, and let it cool
15. After letting cool, remove the silicone oil paper
16. Then cut into long strips, then cut into small pieces
17. Use silicone oil paper, cut into small pieces, and wrap the cut sugar
18. Wrap all the sugar cubes one by one
