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Traditional Crispy Peanut Candy

Name: Traditional Crispy Peanut Candy
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 servings
Cuisine: chinese
Ingredients: Peanuts; toasted white sesame seeds; sugar; water; maltose; Chinese Fragrant Black Vinegar

groups8 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 50 minsscheduleTotal: 55 minsoutdoor_grillBaked

Allergens:warningPeanutswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

00:00:15

warningStay safe

Must use oven mitts when removing hot baking trays from the oven to avoid severe burns.

Pour 500g of peanuts into a metal baking tray, flatten with hands, bake in the oven at 170°C for 30 to 35 minutes, stirring occasionally with a wooden spoon during roasting, then remove.

local_fire_department170°C

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Watch out

Stir occasionally with a wooden spoon during roasting, otherwise the peanuts will heat unevenly and burn.

Ingredients:Peanuts (500 g)

Tools:Baking trayOvenwooden spoon

Active Cooking

00:00:51

Cool the roasted peanuts, rub with hands to remove the skins, then place in a colander and shake to sift, completely removing skins and leaving clean peanut kernels.

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Watch out

Peanuts must be completely cooled before rubbing skins off, otherwise the heat will make them soft and hard to peel.

Ingredients:Peanuts

Tools:colander

Active Cooking

00:01:54

Pour 60g of white sesame seeds into a wok, stir-fry with a wooden spoon until dry, fragrant and slightly yellowish, remove and set aside.

local_fire_departmentmedium-low heat

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Watch out

Must stir constantly when toasting white sesame seeds, otherwise they will easily burn and turn bitter.

Ingredients:toasted white sesame seeds (60 g)

Tools:Wokwooden spoon

Active Cooking

00:02:16

warningStay safe

Hot syrup is extremely hot, be careful of splashing when testing in cold water or stirring to avoid severe burns.

Add 240g sugar, 120ml water, 2 tbsp maltose, and 1 tsp vinegar into the wok, bring to a boil and reduce to low heat, cook until thick and golden brown, stirring gently with a spatula, and test with the cold water drop method to confirm syrup consistency. First boil until bubbling, continue cooking until thick and golden, dropping into cold water to immediately crystallize and harden means the syrup is done.

local_fire_departmentlow heat

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Watch out

Do not over-stir while boiling the syrup, otherwise the syrup will easily crystallize and fail.

Ingredients:sugar (240 g)water (120 ml)maltose (2 tbsp)Chinese Fragrant Black Vinegar (1 tsp)

Tools:SpatulaWok

Active Cooking

00:04:09

After turning off the heat, immediately pour in the peeled peanuts and toasted white sesame seeds, stir quickly and evenly with a spatula so that every peanut is coated with syrup.

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Watch out

Must turn off the heat before adding peanuts and sesame seeds, otherwise the syrup will overheat and turn bitter.

Ingredients:Peanutstoasted white sesame seeds

Tools:Spatula

Active Cooking

00:04:29

Pour the mixed peanut mixture into a 12"x12" square baking tray lined with aluminum foil, press flat with a spatula and wooden spoon, cover with parchment paper, and roll flat with a rolling pin until even in thickness.

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Watch out

Must flatten while hot, otherwise the syrup will harden upon cooling and cannot be shaped.

Tools:Baking trayRolling pin

Active Cooking

00:06:10

While warm, peel off the parchment paper, cut into your desired size with a large knife or dough scraper while hot, then let cool completely before storing in an airtight container.

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Watch out

Must cut while slightly warm, otherwise once fully cooled the candy will harden and shatter irregularly when sliced.

Tools:kitchen knife