Combine sugar, maltose, and water in a heavy-bottomed pot.
Heat over medium flame until it reaches 130°C (hard-ball stage) without stirring.
Pour the hot syrup onto a greased marble slab to cool slightly.
Once cool enough to handle, pull the taffy repeatedly until it turns silvery white.
Form the taffy into a thick ring and continue pulling into hundreds of fine strands.
Cut the fine strands into 4-inch sections.
Place a portion of the peanut mixture in the center of the strands.
Gently roll and twist the strands around the filling to form a tight bundle.
Dust generously with cornstarch to prevent sticking.
Serve immediately for the best texture.
