Palanquetas de cacahuate

Method

1. 1 Roast peanuts, pumpkin seeds, and sesame seeds separately, then rub off the skins from the peanuts.
2. 2 Cook white sugar and malt syrup to 150 degrees to make amber-colored caramel.
3. 3 This version is cooked at 150 degrees, so the candy is crispy like glass, unlike the palm sugar version which is more chewy.
4. 4 Drop the butter in the pan and quickly mix in the nuts.
5. 5 Pour the mixture onto a buttered marble surface and roll it out to a thickness of 4 mm using a hot roller.
6. 6 Roll it out thinly within 20 seconds while the candy is still pliable; any slower and the block will become too hard to roll.

With an appliance

• Air fryer 30 min

  Replace step 1: separately roast peanuts at 160°C for 7 minutes, pumpkin seeds at 160°C for 5 minutes, and sesame seeds at 150°C for 3 minutes in a steamer, shaking the basket between each batch; this is about 5 minutes faster and ensures the seeds are evenly dry and crispy without needing to stir the pan. Line a tray to prevent the sesame seeds from flying away, and leave the caramel and candy rolling from steps 2–6 as is.