[tomato Recipe] Seaweed Peanut Crisp Candy-rich, Delicious, Crispy and Delicious

[tomato Recipe] Seaweed Peanut Crisp Candy-rich, Delicious, Crispy and Delicious

1. Peel off the shell of the cooked peanuts, pour them into a baking tray lined with tin foil, and put them in the middle layer of a preheated 150 degree oven. Keep them warm for use up and down.

2. Put water, caster sugar, and maltose together in an egg-beating bowl, heat it to 140°-142°C on a low fire, and turn off the fire immediately when the temperature reaches.

3. Take out the warmed peanuts and pour them into another egg-beating bowl, pour in the ground seaweed and salt.

4. Pour the boiled syrup into the mixture.

5. Stir well with a stainless steel spoon or spatula.

6. Pour the homogenized sugar into the mold and flatten it with a scraper.

7. The compressed sugar is hot and cut into pieces.

8. Finally, wrap it up to make a convenient, fast and delicious Christmas gift.

Tips:

Precautions:
1. Be careful to boil the syrup slowly with a low fire. Don't be greedy, it is easy to mash the sugar, and keep stirring while heating on a low fire.
2. The temperature of the boiled syrup must be above 140 degrees, so that the finished sugar can become lumpy and have a crumbly texture.
3. When the sugar block is formed by a mold, it must be compacted with a scraper or other tools. This will make it easier to cut into pieces.