Preheat your air fryer to 180°C. Place 150g of peanuts evenly in the air fryer basket and set the timer for 5 minutes. Shake the air fryer a few times during the roasting process to ensure the peanuts roast evenly.

After 5 minutes, remove the peanuts and allow them to cool. Once they've cooled down enough to handle, gently rub off the skins. Place the peeled peanuts in a clean dish and set them aside.

In a non-stick pan, add 90g of white granulated sugar, 45g of butter, 100g of heavy cream, and 40g of maltose. Heat the mixture over medium heat, stirring constantly with a wooden or silicone spatula. This will ensure the ingredients dissolve and mix well.

As the mixture heats up, the butter will melt first, followed by the sugar and maltose. The mixture will gradually become smooth. Once it starts boiling and large bubbles appear, reduce the heat to low and continue stirring. Keep stirring as the syrup thickens and changes color from pale white to yellow and eventually to amber.

While the syrup is cooking, place a cup of cold water nearby. As the syrup darkens and reaches a caramel color, dip a chopstickor silicone spatula into the syrup and drop a small amount into the cold water.

If the syrup immediately solidifies and can be easily broken between your fingers, it's done! Turn off the heat.

If the syrup doesn't immediately solidify or is sticky and doesn't break easily, keep cooking it on low heat, stirring, and repeat the test until it reaches the desired consistency.

Once the syrup is ready, quickly pour the roasted and peeled peanuts into the syrup. Stir quickly but gently with a spatula to coat the peanuts evenly in the syrup. Be careful not to stir too much, as the peanuts can release oil, which may affect the texture of the toffee.

Once the peanuts are well coated, transfer the mixture into a non-stick mold or a regular mold lined with parchment paper for easy removal. Use a spatula to flatten the surface.

To ensure a compact texture, press down gently with a rolling pin or other pressing tool, using parchment paper to press the toffee firmly.

Allow the peanut toffee to cool slightly. When it reaches around 70°C, touch the edge of the mold. If it's still warm but not too hot, it's ready to cut.

Use a sharp knife to cut the toffee into even pieces. You can cut it into small squares or any shape you prefer.