1. Put the peanuts in the baking tray and roast them on the top and bottom fire at 140 degrees for 20 minutes.
2. After roasting, take it out and put it in a ventilated place to dry for a while, rub the skins, and crush the peanut kernels into crumbs.
3. Put the butter in the pan and melt it over water.
4. Pour the melted butter into a non-stick pan (remember! It is a non-stick pan, the stainless steel I use is not sticky), pour the marshmallows and stir fry quickly.
5. When the marshmallows are all melted, pour in the milk powder, and stir-fry the marshmallows evenly. Turn off the heat, pour in the peanuts and stir quickly.
6. Take it out of the pan, put it in a baking tray (it’s best if it’s non-stick, otherwise it’s hard to get off the baking tray at the end), flatten it, and put it in the refrigerator to freeze for a while.
7. Take it out and cut it into pieces, I cut it too ugly, and a lot of it is broken.
8. Wrap it in sugar paper, and keep it in the refrigerator if you can't eat it, otherwise it will melt easily if the weather is hot.
Tips:Just use a non-stick pan.
