- 200 g roasted sesame seeds I use 150g black + 50g white
- 60 g walnut + cashew roasted and roughly chopped
- 150 g maltose
- 100 g sugar
- 1/4 cup water
- 1 tbsp. oil
Roughly chop walnut and cashew and slightly roast over slow fire until aromatic and crunchy. Then mix the nuts with toasted sesame seeds.
In a non-stick pan, add sugar, 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. If under cooked, it should be quite soft and sticky. 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.