1. Prepare the materials.
2. Put the peanut kernels into the preheated oven at 150 degrees for about 20 minutes.
3. After roasting, remove the skin of the peanuts, then use a rolling pin to slightly crush them, and then put them back in the oven to keep them warm.
4. Put brown sugar, white sugar, and shredded ginger in a non-stick pan, add water and bring to a boil over low heat.
5. Then add maltose, cook until it is sticky, dip a little sugar with chopsticks, put it in cold water, bite it and it will pull out the silk and become crispy.
6. Put the warm chopped peanuts into the boiled syrup and mix quickly, so that each peanut is covered with syrup.
7. Then pour it into a non-stick baking pan, flatten it firmly with parchment paper, and compact it. If there is no non-stick baking pan, you can put greased paper in the baking pan.
8. After cooling slightly, demould, and then cut into long strips, and then cut the cut peanut crisp into small pieces.
9. The perfect combination of peanuts and sugar makes a bite full of fragrance, which makes people unable to stop.
Tips:1. The boiling of syrup is related to the softness and hardness of the sugar. When it is too hard, it will be broken, and it will not be cut. If it is too soft, it will stick to the hand, so it must be controlled.
2. After the peanuts are baked, they must be kept warm so that they are easy to stick when mixed with the syrup.
3. After making it, wait for a little bit to cool and then cut it, don't wait for it to cool completely, it will break easily.
