Dulces de maní y ajonjolí

Ingredientes

• 1 teaspoon peanut oil ((to grease the baking sheet))
• 1/2 cup sugar ( (white, granulated))
• 2 teaspoons water
• 1/2 cup peanuts or sesame seeds (roasted lightly-salted (see notes))

Modo de preparo

1. 1

   --- 1. Prepping paper ---

2. 2

   Prepping paper: Grease parchment paper, although Silpat (baking mat) is preferred.

3. 3

   --- 2. Making caramel ---

4. 4

   Making caramel: Mix sugar and water, stir to combine, the sugar will be just damp. Heat in a heavy saucepan over medium heat. Once it starts turning into a caramel (gets darker), stir if necessary so it doesn't burn in the hots spots.

5. 5

   --- 3. Adding peanut/sesame ---

6. 6

   Adding peanut/sesame: Once it turns into a thick golden brown caramel (5 -7 mins), mix in peanuts or sesame. Remove from the heat and immediately pour carefully onto the greased paper or baking sheet.

7. 7

   --- 4. Shaping candies ---

8. 8

   Shaping candies: You can pour the hot mixture on the paper in small mounds, which is also a traditional presentation. If instead, you want to shape into squares, once cooler to the touch but still a bit flexible (about 4 mins), cut with a sharp knife into 1 inch [2.5 cm] squares.

9. 9

   --- 5. Storing ---

10. 10

    Storing: Once it's cooled to room temperature, and the caramel has hardened, store in a lidded jar at room temperature.