Chinese New Year celebration includes a lot of sweet treats. Starting the new year off with eating sweets is believed to represent a year of sweetness and happiness ahead.
Peanut sesame seeds brittle is one of the common sweets easily found at an oriental grocery this time of the year. It is my favorite, ever since a child. It’s super crunchy. It’s sweet. It’s unstoppable.
Instead of buying, this year I wanted to make my own. First time playing with maltose and candy making, it was intimating and fun. But it required just a bit of patience.
I got a bit greedy (alright, very greedy). I threw in lots of seeds (pumpkin, sunflower, black and white sesame seeds) into the ingredients. The result was unbelievably great. So incredibly glad that I did. Rather sad to separate them. One bite and got all the seeds I like (licking lips). It makes perfect snack bites for the little one, as well as Valentine’s Day treat.
Leave a comment to let us know how you like it when you get a chance to try it. Have a beautiful day!
Peanut Sesame Seeds Brittle (花生芝麻酥糖）
Prep Time: 5 minutes
Cook Time: 40 minutes
1 cup raw blanched peanut
1/2 cup black sesame seeds
1/2 cup white sesame seeds
1/2 cup pumpkin seeds
1/3 cup sunflower seeds
1 cup brown sugar
1/2 cup maltose
1/2 cup water
Preheat oven at 350F. Put peanut in a bag. Pound or crushed into smaller pieces. Lay flat on a cookie sheet. Roast for 15 – 20 minutes, or till lightly brown. Meanwhile, in a pan on low heat, stir sesame, sunflower and pumpkin seeds until lightly toasted or fragrant. Pour into a bowl with roasted peanut. Stir to combine. Set aside.
In a pot on medium-low heat, bring water, sugar and maltose to a boil. Stir constantly to avoid burnt. Cook until sugar caramelize, or lightly brown, about 20-30 minutes. Turn heat to low.
Prepare a baking sheet lined parchment paper or a cutting board. Pour peanut mixture into sugar. Stir to combine. Immediately transfer mixture onto prepared baking sheet or cutting board. Roll flat with a rolling pin (wet with water to prevent sticking). Let cool and pound it down into small pieces, or cut it with a knife. (I let it cool too long that I couldn’t cut so I pound it down with a meat pounder).
Take a bite and enjoy your hard work!