| 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
A Message from our Provider:
“Jesus: the human face of God”