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Sesame Candy

December 29, 2018 7 Comments

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Sesame candy 芝麻糖, the sister snack of our peanut candy have been popular in China for quite a long history.Those candies were always available in the store around the corner. Well packaged and be ready to be picked as gift. Well cooked sesame candy has a mild sweetness, not overwhelming sweet. We love it’s strong aroma and crispy texture.

New Year is coming and I hope to present this as a gift and snack food for family party.  You can serve it with a tea party.

sesame candy|chinasichuanfood.com

sesame candy|chinasichuanfood.com

Cook’s not

  1. Note about the syrup: do not stir it frequently before the white sugar dissolves. The temperature of the syrup is the key to successful peanut candy. If the syrup is under-cooked, the candy cannot turn crispy after cooled and cannot form lovely shapes. When the syrup is around 110 temperature C, it produces very soft and chewy texture like what we want in another traditional snack Sachima (沙琪玛). If the syrup is over cooked, it produces a strange bitter taste to the candy. I suggest heat the syrup around 125 to 130 degree C with the help of the syrup drop testing described in the instructions.
  2. Maltose (麦芽糖) is the commonly used ingredient for lots of traditional Chinese sweet desserts. It can help to form better shapes but has a lower sweetness. Maltose should be found in Chinese stores. It might be replaced by regular regular if hard to find. 
  3. You need to cut the candy when it is still hot for beautiful cuts. Slightly wait for a while and do not get yourself burnt.
  4. You can adjust the type and amount of nuts based on personal preference.
  5. Adding baking soda can make the candy even more crisper by mixing it previously with nuts. But we do not include it in traditional Chinese version. I do not use it this time too.
  6. It is extremely important to slow down your fire after the sugar mixture is well formed, otherwise, the sugar obtains a extremely high temperature which may burn the nuts.

sesame candy|chinasichuanfood.com

Ingredients

  • 200g roasted sesame seeds (I use 150g black + 50g white)
  • 60g walnut + cashew, roasted and roughly chopped
  • 150g maltose
  • 100g sugar
  • 1/4 cup water
  • 1 tbsp. oil

Instructions

Roughly chop walnut and cashew and slightly roast over slow fire until aromatic and crunchy. Then mix the nuts with toasted sesame seeds. If you only get raw sesame seeds, check how to toast sesame seeds at home.  You can mix the baking soda with the nuts if using.

sesame candy|chinasichuanfood.com

In a large think bottom pot, add maltose (麦芽糖), sugar and water. Simmer until well dissolved, continue heating and gently stir until a uniform smooth texture is formed.sesame candy|chinasichuanfood.com

Test the syrup (syrup drop testing)| use a chopstick to and get a small drop of syrup. Soak it in cold water quickly and taste the drop after cooled down. If the syrup is well cooked, the drop should be cooled very quickly and taste quite hard and crisp. Otherwise it might be quite soft and sticky. Or if you get a thermometer, heat the syrup around 125 to 130 degree C. Do not touch the bottom of your pan when placing the thermometer.

Slow down the fire firstly and stir in all the nuts. Combine quickly until all of them are well combined. Be quick in this step. sesame candy|chinasichuanfood.com

Transfer the mixture to a board with a kitchen paper, flatten the surface with a rolling pin.sesame candy|chinasichuanfood.com

Wait until slightly cooled but still hot.  Cut into small pieces and package in air-tight containers.

sesame candy|chinasichuanfood.com

sesame candy|chinasichuanfood.com

 

5 from 1 vote
sesame candy|chinasichuanfood.com
Print
Sesame Candy
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
One of the best Chinese snack - sesame candy
Course: Snack
Cuisine: Chinese
Keyword: Sesame candy
Servings: 15
Calories: 175 kcal
Author: Elaine
Ingredients
  • 200 g roasted sesame seeds I use 150g black + 50g white
  • 60 g walnut + cashew roasted and roughly chopped
  • 150 g maltose
  • 100 g sugar
  • 1/4 cup water
  • 1 tbsp. oil
Instructions
  1. Roughly chop walnut and cashew and slightly roast over slow fire until aromatic and crunchy. Then mix the nuts with toasted sesame seeds.
  2. In a non-stick pan, add sugar, salt, oil and maltose. Heat over medium fire until the syrup obtains a lovely amber color and there are large bubbles formed.
  3. Test the syrup, use a chopstick to and get a small drop of syrup. Soak it in cold water quickly and taste the drop after cooled down. If the syrup is well cooked, the drop should be cooled very quickly and taste quite hard and crisp. If under cooked, it should be quite soft and sticky. Or if you get a thermometer, heat the syrup around 125 to 130 degree C. Do not touch the bottom of your pan when placing the thermometer.

  4. Slow down the fire and mix the nuts quickly until well mixed.
  5. Transfer to a baking paper and shape it into a rectangle. Cut into small pieces about 3 cm long and 2 cm wide when it is still hot.
  6. Keep in air-tight container up for 2 weeks.

Nutrition Facts
Sesame Candy
Amount Per Serving
Calories 175 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 80mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Calcium 134mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

sesame candy|chinasichuanfood.com

Filed Under: Snack

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  1. jb says

    January 14, 2019 at 3:32 pm

    5 stars
    Can’t wait to make these!

    Your site is great. I really appreciate the traditional and authentic recipes. Please keep making more posts. Love it!

    Reply
    • Elaine says

      January 14, 2019 at 7:42 pm

      Thank you!

      Reply
  2. Gin says

    January 26, 2019 at 11:17 pm

    Please clarify what might be used instead of maltose. Thank you.

    Reply
    • Elaine says

      January 28, 2019 at 9:10 am

      You can use the same amount of white sugar.

      Reply
  3. Jerrky says

    January 27, 2019 at 12:44 pm

    5 stars
    Can ground sesame seeds be used in place of whole sesame seeds?

    Reply
    • Elaine says

      January 28, 2019 at 9:09 am

      No, powder cannot form the texture.

      Reply
  4. happycyclist says

    January 28, 2019 at 12:34 pm

    5 stars
    Yum! What a great recipe….thank you so much for this.

    Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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