Sesame –Nut Nibbler
GAJJAK

-Recipe from Yamuna mataji

             I learned how to make several kinds of boiled-sugar candies from a sweet maker in Vrindavan, India. Every afternoon for a fortnight, I sat, notebook and thermometer in hand, and scribbled down the B.K. Sharma family secrets. His leather-like hands seemed heat-resistant as he toasted sesame seeds or patted out soft-crack syrups without tools. Though he used peanuts in this sweet, I retested the recipe using hazelnuts, pecans and walnuts with equal success.

Preparation and cooking time (after assembling ingredients): 30 minutes
Makes: about 1 pounds (570 g)

1 cup (160 g) sesame seeds
1 cup (about 4 ounces/115 g) coarsely chopped peanuts or
     mixed nuts
1 cups (360 ml) maple syrup
1 tablespoon (15 ml) strained fresh lemon juice

1.    Place the sesame seeds and nuts in a heavy frying pan over heat and, stirring constantly, cook for about 10 minutes or until toasted.
2.    Lightly oil the inside of a heavy-bottomed 3-quart/liter saucepan. Combine the sesame-nut mixture, maple syrup and lemon juice in the pan, Place over moderate heat and bring to a boil. Stirring constantly with a wooden spoon, boil until the temperature reaches 280 F (140 C).
3.    Immediately pour the mixture onto an oiled marble slab or into a jelly roll pan. Place a piece of buttered parchment or waxed paper over the candy and, using a rolling pin, roll the mixture into a layer about inch (6 mm) thick. While the candy is still warm, remove the paper and, using a sharp knife, cut into 2*4-inch (5*10 cm) bars. When cool, separate the pieces, wrap individually, and store in airtight containers.