真好吃  

 

This soft peanut candy is very addictive!  

 

I used dark brown sugar in this recipe to enhance the color of the candy. Without it, the candy is going to be pale and looks unappetizing with skinless peanut kernels, white maltose, and white sugar. If you don’t have brown sugar on hand, use peanut kernels with skin and white sugar.

 

A variety of nuts can be used in this recipe: almonds, pine nuts (pignoli), walnuts, or pistachios. Each has its own unique flavors.

 

One thing worth noting is the sugar temperature: it is ideal between 115°C and 118°C (239°F – 244°F). If the sugar temperature is too low, peanut candy will contort or become very sticky. If the temperature is too high, peanut candy will be hard and brittle and sticking to teeth.

 

Ingredients

Yield: 25 pieces

  

Peanut kernels – 400 g

 

Flour – 20 g

Water – 40 g

Corn syrup – 400 g

Dark brown sugar – 40 g

Salt – 1/6 teaspoon

Butter – 40 g

 

Rice paper – 50 pieces (if this is not available, use sugarless peanut powder or toasted sesame seeds)

Cellophane bags – 25 pieces

 

9.5 x 13 inch sheet pan – 1

Candy thermometer

 

Steps

 

1) It is fine to use peanuts with or without skin. If the peanuts are raw, roast them in the oven until golden and aromatic. 

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2) If the weather is cool, keep the roasted peanuts in the oven to keep them warm. If the peanuts are already roasted, warm them up in the oven but don’t burn them.

3) Combine water and flour together. Stir until all the lumps have dissolved. Set aside.

4) Combine maltose, dark brown sugar, salt, and butter in a sauce  pan. Stir slowly until almost to the boiling point.

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5) Add the flour paste to the sugar mixture and stir.

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6) Cook until the temperature is between 115°C  and 118°C (239°F – 244°F). Turn the heat off.

7) Add the roasted peanuts immediately and stir until the peanuts are evenly distributed in the sugar.

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8) Pour the sugar peanut mixture onto the sheet pan lined with parchment paper or silpat. Spread the candy out evenly.

9) Add another piece of parchment paper or silpat on the top of the candy. Use a rolling pin to roll the candy out into an even thickness. The amount of candy should just fill the entire tray, so it should be fairly easy to roll the candy into a nice square.

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10)Let the candy cool completely then peel the top parchment paper away. Place the candy on the cutting board. Peel the remaining parchment paper away. Cut the candy into 5 x 7 cm (2 x 2.75 in) rectangles.  One tray should get about 25 pieces.

11)Add a piece of rice paper on the top and bottom of the candy. If the rice paper is not available, coat all surface area with sugarless peanut powder or toasted sesame seeds to prevent the candies from sticking to each other.

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If the candy is to be given as gifts:

put them into a cellophane bag.

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Seal the opening if a sealer is available or tie the bag with a piece of ribbon. Otherwise, put the candy into an air-tight container for storage.

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