Taiwanese Peanut Candy (Shellfish-Free)

Ingredients

• 2 cups Roasted peanuts
• 1 cup Maltose syrup
• 0.5 cup Sugar
• 2 tbsp Water
• 1 tbsp Vegetable oil

Instructions

1. 1Using 1 tablespoon of vegetable oil, lightly grease a standard baking sheet, ensuring the entire surface is coated.
2. 2In a medium-sized heavy-bottomed saucepan, combine the 1 cup of maltose syrup, 0.5 cup of sugar, and 2 tablespoons of water.
3. 3Place the saucepan over medium heat. Stir constantly for 3-5 minutes, until the 0.5 cup of sugar is completely dissolved and the mixture comes to a gentle boil. The sugar is dissolved when the mixture appears clear and no granules are felt when rubbed between your fingers.
4. 4Continue cooking the mixture over medium heat without stirring. Use a candy thermometer to monitor the temperature. Cook for approximately 8-12 minutes, or until the mixture reaches 300°F (150°C), which is the hard-crack stage. At this point, a small drop of the syrup will become brittle and snap when cooled in cold water.
5. 5Immediately remove the saucepan from the heat. Quickly add the 2 cups of roasted peanuts to the hot syrup and stir vigorously with a heat-resistant spatula until the peanuts are evenly coated.
6. 6Carefully pour the entire peanut mixture onto the prepared baking sheet. Working quickly, use the back of a greased spatula or a rolling pin (lightly greased with vegetable oil) to spread the mixture evenly into a thin layer, about 1/4 to 1/2 inch thick.
7. 7Allow the peanut candy to cool completely and harden on the baking sheet for at least 30-45 minutes. This cooling step is crucial for the candy to become brittle and easy to break.
8. 8Once completely cooled and firm, use your hands or a sharp, heavy knife to break the hardened peanut candy into irregular, bite-sized pieces.

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