| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Candies | 6 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 1/3 | c | White vinegar |
| 4 | ts | Water |
| 1/2 | c | Sesame seeds, toasted* |
| 1 1/2 | c | Roasted unsalted skinless peanuts |
INSTRUCTIONS
*To toast sesame seeds, sprinkle evenly into baking pan. Bake in preheated 350 F oven until golden (about 5 min.) cool. 1. Combine sugar, vinegar and water in medium saucepan. Cook over low heat, stirring just until sugar dissolves. Cook without stirring until mixture boils. Boil mixture without stirring until it is golden and reaches 295-300 degrees F (146-149 degrees C) or hard- crack stage on a candy thermometer, about 10 minutes. 2. While sugar mixture is boilding, grease an 11x7 baking pan. Sprinkle half of the sesame seeds and all of the peanuts evenly into pan. 3. Pour sugar mixture over nut. Smooth surface with the back of a greased wooden spoon. Sprinkle with remaining sesame seeds. Cool slightly. While candy is still warm, cut into 2x1" pieces. From: Chinese Cooking Class Cookbook, by the editors of Consumer Guide Posted by: Sheila Exner, October 1991 Will watch for some other oriental cookbooks to see if I can find what you really want. Sheila From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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