Peanut Candy | Traditional Chinese Snack

In a pan over low heat, add the maltose, sugar and water, and bring to a boil. Cook until the syrup’s bubble get smaller and smaller and become very sticky. When the syrup reaches 230°F/110°C, the syrup is done. Turn off the heat, add the peanut powder and stir until as well mixed as possible.

While the peanut powder is still warm, transfer some over a piece of baking paper. Use another baking paper and put on top of the peanut powder. Using a rolling pin, press the peanut powder until it binds with about 0.2-inch/5-mm thick. Roll the peanut candy up like the way you roll a sushi. with about 1.5-inch/4-cm diameter. Ensure that the candy is press tightly and not lose.

Use a knife to cut the candy with about 0.8-inch/2-cm width. Store in an air tight container when completely cooled.