Roast the peanuts in a pan and peel. Rinse and dry raisins and cranberries (do not soak).
Pour 450 g of sugar into the pan, send 200 ml of cream there, put on a small fire. Stirring, cook for 30 minutes, the mass will boil down a little. Melt the remaining sugar 180 g in a pan until brown. Now carefully add it to the sugar-cream mixture. Cook for another 5-10 minutes, add oil. Stir well until it is completely dissolved. Pour peanuts, cranberries and raisins into a saucepan and mix with sherbet. Carefully spread the whole mass into the form. Leave to cool, then put in the refrigerator for several hours. Happy tea!