Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Part of the sticks (about 2/3 of the total amount, the rest we leave as is) cut into rings 4-5 mm long.
Step 3:
Lightly chop the toasted peanuts, don't get carried away too much and add them to the sticks.
Step 4:
Melt the butter.
Step 5:
Add boiled condensed milk, vanilla sugar and mix until smooth.
Step 6:
Add a mixture of condensed milk and butter to the sticks and mix thoroughly so that the cream covers each stick.
Step 7:
Spread the corn sticks in a rectangular or round shape, pre-lined with baking paper. We send it to the refrigerator for 2-3 hours, or better at night, the dessert should take hold well.
Step 8:
We put the finished dessert on a dish and serve it to the table. Enjoy your meal!
It is not necessary to cut the sticks, I crushed them in order to make the dessert more dense, as I formed it in the form. But you can just put it in the form of a slide on a plate, then you do not need to chop the sticks.
Caloric content of the products possible in the composition of the dish
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Boiled condensed milk - 328 kcal/100g
- Corn Sticks - 467 kcal/100g
