Chinese Sesame Candy 黑芝麻酥糖
I've always loved these Chinese Sesame Candy 黑芝麻酥糖, buying them by the bagfuls, but wowzers if homemade Chinese Sesame Candies don't beat em all for fresh nutty fragrance and a delightfully crispy crunch!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups black sesame seeds, 355g
- 3/4 cup white sesame seeds, 107g
- 5 1/2 tbsp maltose syrup, 120g
- 1 cup sugar, 200g
- 3/4 tsp salt
- 1/3 cup water, 80g
Instructions
- 1
Preheat oven to 200°F (100°C).
- 2
Roast sesame seeds in a wok over low heat, stirring continuously for approx 2 mins or until rich sesame aroma arises and faint popping sounds are heard. Pour into a large mixing bowl and place in preheated oven to keep warm.
- 3
Add maltose syrup, sugar, salt and water to small heavy bottomed pot. Cook over medium low heat, stirring occasionally, until the mixture reaches a temperature of 320°F-338°F (160-170°C). When the temperature is reached remove pot immediately from heat.
- 4
Take the still warm sesame seeds from oven and pour the caramel in all at once. Use a spatula to mix the caramel evenly into the sesame as quickly as possible.
- 5
Once mixed pour out onto a piece of parchment paper. Place another sheet of parchment paper over and use an oven mitt and a rolling pin to shape the candy mass into a 1/2 inch thick rectangular shape.
- 6
Let cool for a few minutes until the candy begins to stiffen. Use a sharp knife to slice into 3/4 inch wide strips. Cut these strips further into 2 inch lengths. If the knife sticks use a dab of oil to lightly oil it.
- 7
Your fragrantly crunchy candy is ready to eat! Store in an airtight container at room temperature for up to a month but I doubt it will last that long. Enjoy!