Sesame –Nut Nibbler
-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 ¼ pounds (570 g)
1 cup (160 g) sesame seeds
1 cup (about 4 ounces/115 g) coarsely chopped peanuts or
1 ½ cups (360 ml) maple syrup
1 tablespoon (15 ml) strained fresh lemon juice
Place the sesame seeds and nuts in a heavy frying pan over heat
and, stirring constantly, cook for about 10 minutes or until toasted.
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 ¼ 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.