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Lunar New Year: Peanut Sesame Candy
Sweets are popular during Lunar New Year as a symbol of the sweetness of life. Depending on the ingredients, each sweet treat has further meaning. Peanuts usually symbolize longevity while sesame seeds often represent fertility.
You will need...
- Peanuts, unsalted 1 C
- White Sesame Seeds, 1 C
- Butter, unsalted, 2 T
- Granulated Sugar, 1 1/4 C
*NOTE: It is best to have unroasted peanuts, and untoasted sesame seeds. However, if you are using roasted and toasted nuts and seeds then skip the first step.
Method:
First, if your nuts are not roasted, then lightly toast them in a saute pan on medium to low heat. Keep an eye on them so they do not go past the light gold stage. If the sesame seeds are untoasted, toast them in a saute pan on medium to low heat and do not let them go past golden color. Once the color begins to show on the nuts and the seeds, they will toast rather quickly. So, keep an eye on them and have a place to transfer them to once the desired color is achieved.
Cooking the sugar
NOTE: Set up the greased parchment paper on the cutting board before starting to cook the sugar. Once the sugar is done cooking it is important to get it out of the pot and onto the parchment immediately.
Cooking sugar is very tricky as a few seconds in either direction will yield a completely different result. If you cook it too little it yields a sticky product that may not keep shape. If the sugar is cooked too long, it yields a tooth-breaking hard candy that may also taste a little burnt. That being said, some like this candy chewy, and others prefer it like a brittle. I like it somewhere in the middle. Thus, I pull the pot off the stove when the color of the sugar is between golden honey and light maple syrup. Be sure to remove it completely from the heat.
Once off the heat, pour in the toasted nuts and seeds. Stir to completely coat all the nuts and seeds. Work quickly as the heat from the pot can still cook the sugar. When the mixture is incorporated, pour it out of the pot and onto the greased parchment paper.
Using the edges of the parchment, another piece of greased parchment, and a potholder (to protect your hands from the heat), shape the candy. It will spread a little, but it should easily maintain about a half inch thickness. Try your best to straighten out the edges so you don't waste too much when cutting the pieces.
Work quickly as the candy is tougher to cut when it cools. It is not necessary to do so, but I trimmed the edges to create a straight edge on all four sides. This helps to create even pieces when cutting. Then cut your candy into the desired sized pieces.
You can wrap each piece in plastic wrap so you can give them out to people. Or, you can pack them in an airtight container, separating each layer with parchment so they don't stick together. The candy should keep for about 2 weeks if stored properly.