Sesame Peanut Candy

"This Chinese candy can be made with black sesame seeds for Halloween. Cooking time includes 90 minutes for cooling--an estimated time."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 50mins
Ingredients:
5
Yields:
30 pieces
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ingredients

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directions

  • Combine sugar, vinegar and water in a medium saucepan and cook over low heat, stirring just until sugar dissolves.
  • Continue to cook without stirring until mixture boils.
  • Allow to boil without stirring until mixture is golden and reaches 300° F on a candy thermometer, about ten minutes.
  • While the sugar mixture is boiling, generously butter an 11" x 7" baking pan.
  • Sprinkle half the sesame seeds and all of the peanuts evenly onto the pan.
  • When the sugar mixture has reached the requisite temperature, carefully (nasty burn if spilled) pour the sugar mixture over the nuts in the baking pan.
  • Smooth the surface with the back of a buttered wooden spoon.
  • Sprinkle with the remaining sesame seeds and cool slightly.
  • While candy is still warm, cut into 2" by 1" pieces and then allow to cool completely in the pan.
  • Remove from pan and enjoy!

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Reviews

  1. I had fun with this! Used black and white seedsm Mixed nuts. So easy to make! Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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