Sesame Peanut Candy Recipes

Steps:

• Melt the butter in a saucepan over medium-low heat or in a bowl in the microwave. Remove from the heat and add the peanuts, sesame seeds, salt and baking soda, then stir to combine. Set near the stove, along with a rolling pin and 2 sheets of parchment paper (each roughly 12-by-15 inches), one of which is set atop a cutting board.
• In a small saucepan, use a silicone spatula to stir together the sugar, corn syrup and 2 tablespoons water. If anything clings to the spatula, scrape it into the saucepan. Clip a candy thermometer to the saucepan. Bring the mixture to a frothy boil over medium heat, then let bubble, undisturbed, until golden and the thermometer registers 300 degrees, 2 to 4 minutes.
• Turn off the heat and immediately dump and scrape in the nut mixture. Stir vigorously for 5 to 10 seconds to combine well. (If it seizes up, rewarm the pan to loosen.) Pour the candy mass onto the parchment on the cutting board.
• Immediately use the spatula to press the mixture into a 3/4-inch-thick slab. Put the other piece of parchment on top, then use the rolling pin to flatten the slab to 1/4-inch thickness. To smooth out the subtle ridges on top, use the warm saucepan like an iron, running it over the candy. So long as the candy is warm-hot, you can manipulate it; nudge and neaten its sides with the broad side of a knife or metal bench scraper, if you like.
• Remove the top parchment layer. While the candy is warm, cut into 1- by 2-inch rectangles or any other shape you desire. Let cool at least 30 minutes before snapping the pieces apart. The candy tastes best once totally cool. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Grease the back of a sheet pan and a rolling pin with ghee and set aside.
• Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes; you're looking for the "hard crack" stage or the point where a drop of the caramel in cold water hardens into a crunchy toffee. Don't rush this by turning the heat up too high: The caramel will burn in an instant.
• As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined. Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
• Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.) Let set completely until hard before serving. The flavors start to come together after it's been setting for 30 minutes, but it's best after 45 minutes, or even 1 hour.

Steps:

• 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!