Pan-fry the peanut over slowest fire until slightly brown. Or if you prefer a oven method : Pre-heat your oven until 150 degree C, place peanuts in the middle rack of oven. Roast for 25 minutes.
Remove the peanut skins and roughly smash with a rolling pin. Mix with sesame seeds.
In a non-stick pan, add sugar, water, salt, oil and maltose. Heat over medium fire until the syrup obtains a lovely amber color and there are large bubbles formed.
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. Otherwise it might be quite soft and chewy. 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 and mix the nuts quickly until well mixed.
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.
Keep in air-tight container up for 2 weeks.
nutrition is calculated based on every single piece of the sugar.