Keo Lac Vung (Peanut and Sesame Candy)
Updated Feb. 4, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon unsalted butter or virgin coconut oil
- 1cup/150 grams roasted, unsalted shelled peanuts
- ½cup/60 grams roasted white sesame seeds (see Note)
- ¼teaspoon fine sea salt
- ¼teaspoon baking soda
- ¾cup/150 grams granulated sugar
- 2tablespoons corn syrup
Nutritional analysis per serving (24 servings)
84 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a saucepan over medium-low heat or in a bowl in the microwave. Remove from the heat and add the peanuts, sesame seeds, salt and baking soda, then stir to combine. Set near the stove, along with a rolling pin and 2 sheets of parchment paper (each roughly 12-by-15 inches), one of which is set atop a cutting board.
- Step 2
In a small saucepan, use a silicone spatula to stir together the sugar, corn syrup and 2 tablespoons water. If anything clings to the spatula, scrape it into the saucepan. Clip a candy thermometer to the saucepan. Bring the mixture to a frothy boil over medium heat, then let bubble, undisturbed, until golden and the thermometer registers 300 degrees, 2 to 4 minutes.
- Step 3
Turn off the heat and immediately dump and scrape in the nut mixture. Stir vigorously for 5 to 10 seconds to combine well. (If it seizes up, rewarm the pan to loosen.) Pour the candy mass onto the parchment on the cutting board.
- Step 4
Immediately use the spatula to press the mixture into a ¾-inch-thick slab. Put the other piece of parchment on top, then use the rolling pin to flatten the slab to ¼-inch thickness. To smooth out the subtle ridges on top, use the warm saucepan like an iron, running it over the candy. So long as the candy is warm-hot, you can manipulate it; nudge and neaten its sides with the broad side of a knife or metal bench scraper, if you like.
- Step 5
Remove the top parchment layer. While the candy is warm, cut into 1- by 2-inch rectangles or any other shape you desire. Let cool at least 30 minutes before snapping the pieces apart. The candy tastes best once totally cool. Store in an airtight container at room temperature for up to 2 weeks.
- If you’re starting with raw sesame seeds, toast them in a medium skillet over medium heat. Shake the pan frequently until the seeds are a bit plump and lightly toasted, 3 to 4 minutes. Set aside on a cool burner for 2 minutes, shaking midway, to finish toasting the seeds.
Private Notes
Comments
I tried honey but it unfortunately yielded candy that slightly stuck to my teeth so I didn't call for it in the recipe. Brown rice syrup has worked as a corn syrup substitute, but expect a slightly nutty edge in the flavor. Lundberg Farm makes a good brown rice syrup, though that's a product that's not easily found on many supermarket shelves. If you're okay with the candy's texture with honey, go for it! The cool thing with this small batch recipe is you can play with it.
I may try honey instead of corn syrup.
I've used agave nectar as a corn syrup substitute - works perfectly! I'm going to definitely give this recipe a try : )
This didn’t work for me but it might be because I don’t have a candy thermometer. I just boiled for 4 minutes. It is tasty, but not in the shape of a bar.
This is a great recipe and the coconut oil adds a special touch. Would definitely make again. Suggest to use store bought roasted, salted peanuts and omit the salt in the recipe. Toasting my own peanuts was difficult, some burnt and had to sort one by one. Sesame seeds were easy to toast. Friends loved these!
Made for a Lunar New Year gift, came out very well! Took about 10 min to reach 300 degrees, and was not golden yet, but I went on anyway. I missed the bit about flattening to 1/4" so I cut them in smaller pieces to make them easier to eat. We ate the trimmed-off edges, and were they ever tasty. The only thing I can say is that I wish I'd made enough to keep!