PEANUT BRITTLE
Steps:
- Line a 10x15 inch baking pan with parchment paper and set aside.
- Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Nutrition Facts : Calories 133 kcal, Carbohydrate 17 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 159 mg, Sugar 17 g, ServingSize 1 serving
OLD-FASHIONED PEANUT BRITTLE
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
- Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
- As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.
PEANUT BRITTLE
The Best Peanut Brittle Recipe you will ever make. Peanut brittle with plenty of air pockets to make it crunchy but not tooth damaging.
Provided by Audrey
Number Of Ingredients 7
Steps:
- Lightly coat 3 cookie sheets with oil.
- Combine sugar, syrup, and water in a large deep kettle. Bring to a boil stirring to make sure all the sugars melt and nothing sticks to the bottom. When the mixture reaches 260 degrees add butter, peanuts and continue stirring and cooking until the thermometer reaches 310 degrees.
- Remove from heat and add vanilla and soda. Stir very quickly as the mixture becomes very foamy.
- Immediately, if not sooner, pour the mixture out onto the cookie sheets.
- After the brittle has hardened break into pieces. Put the brittle into large plastic bags so the shards don't go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
- Store brittle in sealed jar, can or plastic bag to prevent from becoming very sticky.
PEANUT BRITTLE COOKIES
Cookie dough is easily pressed into a pan, baked and broken into pieces. The fabulous flavor of peanut brittle with less fuss!
Provided by Pillsbury Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in 2 tablespoons beaten egg and the vanilla. On low speed, beat in flour, baking soda and cinnamon until dough forms. Stir in 1/2 cup finely chopped peanuts. Refrigerate dough 30 minutes.
- Crumble chilled dough onto cookie sheet. With floured hands, press dough into 14x10-inch rectangle. Brush with reserved 1 tablespoon egg. Sprinkle with 1/2 cup peanuts; press into dough.
- Bake 20 to 25 minutes or until dark golden brown. Cool 5 minutes; while warm, cut or break into 24 pieces.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
PEANUT BRITTLE
If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h45m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
PEANUT BRITTLE
This old-fashioned peanut brittle is sweet, salty, and crunchy. Perfect for gifts and for keeping all to yourself.
Provided by Stephanie Keeping
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.
- In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12 to 16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE IT GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.
- Working very quickly, stir in the baking soda, vanilla extract and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly.
- Immediately pour your hot mixture onto your prepared pan and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9 by 12-inch rectangle. You can use a rubber spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.
- Allow your peanut brittle to cool on the counter completely before breaking it into smaller pieces.
Nutrition Facts : Calories 724 kcal, Carbohydrate 97 g, Protein 14 g, Fat 35 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 30 mg, Sodium 414 mg, Fiber 4 g, Sugar 89 g, UnsaturatedFat 23 g, ServingSize 1 serving
PEANUT BRITTLE
Make and share this Peanut Brittle recipe from Food.com.
Provided by Karen in KS
Categories Candy
Time 50m
Yield 70 pieces
Number Of Ingredients 8
Steps:
- Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
- Mix baking soda, 1 tsp water and the vanilla; set aside.
- mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
- Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
- Stir in margarine and peanuts.
- Cook, stirring constantly to 300 degrees F.
- Watch carefully so it doesn't burn.
- Remove from heat immediately; stir in baking soda mixture.
- Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
- Cool and break into pieces.
PEANUT BRITTLE
Provided by Food Network
Categories dessert
Time 20m
Yield 80 pieces, depending on the size
Number Of Ingredients 9
Steps:
- Optional chocolate decoration:
- Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle.
- To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve.
- From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
- The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
- Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
- Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone.
- Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
OLD-FASHIONED PEANUT BRITTLE
Steps:
- Gather the ingredients.
- Line a work surface with heatproof pads or pot holders. Generously grease 2 (13 x 9 x 2-inch) rimmed baking sheets. Place the prepared sheets on the protected work surface.
- In a large saucepan with a candy thermometer attached, combine the sugar, corn syrup, and water.
- Cook the sugar mixture over medium heat, stirring frequently, until the sugar dissolves. Bring the sugar mixture to a boil. Carefully add the butter, stirring until melted. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
- When the temperature reaches the soft-crack stage (280 F), add the peanuts. Stir constantly until hard-crack stage (300 F), is reached.
- Remove from heat and stir in baking soda. Mix well to combine.
- Immediately pour the mixture evenly into the prepared baking pans.
- As the peanut brittle cools, stretch it thinner by lifting and pulling at the edges with forks. Loosen the brittle from the pans after about 7 to 8 minutes, flipping the brittle over while the mixture is still semi-solid and flexible (the mixture should be removed from the pans as quickly as possible to avoid sticking).
- Break the hardened candy into pieces as desired. Store in an airtight container.
Nutrition Facts : Calories 280 kcal, Carbohydrate 31 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 123 mg, Sugar 28 g, Fat 17 g, ServingSize 2 pounds peanut brittle, UnsaturatedFat 0 g
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
PEANUT BRITTLE COOKIES
Peanut butter cookies with bits of crushed peanut brittle.
Provided by Mimi
Categories Drop Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line a baking sheet with parchment paper. Cream together brown sugar, granulated sugar and shortening. Add 1/2 cup chunky-style peanut butter. Mix in 2 eggs, one at a time. Mix and sift 2 cups of flour and 1 teaspoon salt. Add 1 tablespoon baking powder. Add all of the dry ingredients to the cream mixture. Add 1 cup crushed peanut brittle. Roll into small balls and place on prepared cookie sheet. If desired, flatten balls with fork (not pictured), or simply flatten slightly with your hand. Bake 15 minutes.
Nutrition Facts :
PEANUT BRITTLE
It is quick and convenient to use the big bag method, and the taste is also very good, crisp and delicious.
Provided by Donger's mother
Time 30m
Yield 3
Number Of Ingredients 6
Steps:
- Stir-fry the peanuts and use a cooking machine to beat them into powder and mix with sugar to form fillings.
- Reconciliation
- Put it in a fresh-keeping bag and wake up for 30 minutes
- Water-oiled bread pastry
- Roll out
- Roll it into a blockbuster and fold it in half
- Roll into a blockbuster
- Roll up from top to bottom
- Cut into uniform agent
- Put stuffing and wrap
- Flatten all
- Put it in a baking tray, put it in the middle of the preheated oven, and bake at 200 degrees for 25 minutes.
- Crispy and delicious
HOMEMADE PEANUT BRITTLE
Steps:
- Line a large sheet pan with parchment paper or a nonstick baking mat; set aside.
- In a large pot, add the sugar, corn syrup, water, and salt. Attach a candy thermometer to the side of the pot. Cook over medium heat, stirring constantly, until sugar is dissolved, and the mixture comes to a boil.
- Once the mixture is boiling, very carefully add the butter to the pot. Continue to cook, stirring often, until a candy thermometer registers 280F degrees, which should take about 15 minutes.
- Add the peanuts to the candy mixture and cook for an additional 10 minutes, stirring very frequently, until a candy thermometer registers 305F degrees. Remove the pot from the heat and stir in the baking soda.
- Pour the peanut brittle evenly onto the prepared sheet pan. Spread out to about 1/4-inch thickness. Cool completely to room temperature, then break into pieces.
EASY PEANUT BRITTLE RECIPE
Enjoy a sweet, crunchy, buttery treat to curb your afternoon hunger with this tasty peanut brittle! Whip up a batch in less than 30 minutes.
Provided by Susan Gardner
Categories Nuts
Yield 2
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the sugar, water, butter, and corn syrup and bring to a boil
- Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, 10 minutes
- Remove from the heat and carefully stir in the baking soda
- The mixture will bubble
- Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet
- Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer
- Sprinkle with salt
- Let cool completely, about 30 minutes
- Break the brittle into large shards
Nutrition Facts : ServingSize 2.00, Sugar 0.00
PEANUT BRITTLE COOKIES
"The Love of Baking"is where this recipe came from. Once I didn't have eggs and so I used Eggs Whites and then put the whole bag of chocolate chips in the batter. I did not have any Skor Toffee Chipits packages on hand for the recipe but I had 4 Skor bars which I chopped up then got the bright idea to put them in my mini grinder not a good idea they were almost dust in a second. The cookie came out beautiful toffee crunch on the outside soft and chewy in the centre. I have never used unsalted peanuts only pecans. I forgot the nuts once altogether so I drizzled melted special dark chocolate on top of the cookie. I also dropped the batter by rounded tablespoons and I have rolled the batter in the palms of my hands the dropped cookie looks much more appetizing as the dropped cookie batter bakes with fissures that are slightly crispy and tastes better. Rounded tablespoon yield is 22 cookies if a rounded teaspoon 2 1/2 dozen.This cookie recipe has a consistent excellent taste and texture I can't imagine how good this cookie would be if you actually used what you were suppose too which I will one of these days I will as I love this cookie recipe!
Provided by oilpatchjo
Categories Canadian
Time 22m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
- Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2" (5 cm) apart.
- Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.
Nutrition Facts : Calories 240.7, Fat 14.1, SaturatedFat 5, Cholesterol 12.3, Sodium 143.7, Carbohydrate 24.6, Fiber 1.2, Sugar 16.7, Protein 4.5
EASY SOFT PEANUT BRITTLE RECIPE
This Easy Soft Peanut Brittle Recipe is the perfect holiday treat. It takes minutes to make, and it's so addicting! It's the perfect homemade candy to make; it's easy, tastes fantastic, and is so good! Make this Soft Peanut Brittle Recipe in less than 30 minutes with only seven simple ingredients! Plus, it makes a tasty holiday gift! So crunchy, sweet, salty, and so easy to make, this Soft Peanut Brittle Recipe is the perfect holiday treat!
Provided by Jeri Walker
Time 20m
Number Of Ingredients 7
Steps:
- First, place parchment paper on a large rimmed baking sheet and set it aside.
- To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
- Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
- When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
- The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!
Nutrition Facts : Calories 208 kcal, Carbohydrate 30.1 g, Protein 3.9 g, Fat 9.4 g, SaturatedFat 2.2 g, Cholesterol 5.1 mg, Sodium 115.9 mg, Fiber 1.3 g, Sugar 28.2 g, ServingSize 1 serving
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- To make the dough: Using an electric mixer, beat the butter and sugars together until aerated and pale in color, approximately 4 minutes., Add the peanut butter and mix until thoroughly combined.
- Scrape the bottom and sides of the bowl., Whisk together the flour, salts, baking powder, and baking soda.
- Add the dry ingredients to the peanut butter mixture all at once, and mix on low speed until the dough is thoroughly combined., Transfer the dough to a sheet of plastic wrap and wrap tightly.
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- Combine first 3 ingredients in a large glass bowl. Microwave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in remaining ingredients.
- Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces. Store in an airtight container.
- Cooktop Brittle: Prep: 5 min., Cook: 8 min., Stand: 5 min. Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310°. Add peanuts, and cook 2 to 3 more minutes or to 280°. (Mixture should be golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.
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- Use a flat pan over medium heat to dry-roast the peanuts and/or walnuts (if using). Stir constantly (so they don’t burn) until the peanuts are fragrant, about 10 minutes. Allow the nuts to cool completely. If using pre-roasted nuts, you may skip this step.
- Once the peanuts are completely cool, use your hands to loosen the skins from the peanuts. Now, the next part is a little tricky. Grasp the pan with both hands, and toss the peanuts up and down, while angling the pan slightly downward. If all goes right, the peanuts should flip up in the air and land back into the pan while the skins fly out over the sides. It’s a good idea to do this over the sink. Of course, you can also buy shelled, already skinned peanuts. You can also buy plain roasted peanuts of course, but roasting them at home will make the peanut brittle taste a lot fresher.
- Next, crush the peanuts into smaller pieces by laying them on a large cutting board or clean kitchen surface and rolling with a rolling pin. Set the peanuts aside. Now brush the surface of your cutting board and rolling pin with a very light layer of oil to prevent sticking when you pour the brittle on it later.
- Using the same pan from earlier, melt the rock sugar by stirring constantly over medium low heat. It will take about 5 minutes to melt the rock sugar completely. Add the peanuts and sesame seeds to the melted sugar and mix well.
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