Kẹo đậu phộng is a traditional Vietnamese peanut candy: roasted peanuts and toasted sesame bound in a cooked sugar syrup, rolled flat on a tray and cut into small bars. It needs only a handful of ingredients and doesn’t take long to make. The one thing to get right is the syrup, and there’s a simple test for that. Ingredients 300 g peanuts 60 g sesame seeds 180 g sugar 3 tablespoons water (50 ml) 1 teaspoon lemon juice 1 tube vanilla 3 tablespoons roasted wheat flour, sold at Vietnamese markets 1 large tray How to make kẹo đậu phộng 1. Get the tray ready Sprinkle a little of the roasted wheat flour over the tray. This stops the candy sticking when you pour it out later. 2. Roast the peanuts and sesame Roast the peanuts until they smell fragrant, then rub off the papery skins. Roast the sesame seeds until they turn golden brown. 3. Cook the syrup Put the water and sugar in a pot and heat over medium until the sugar has melted. Turn the heat down to low and add the teaspoon of lemon juice. Keep cooking on low heat until the syrup is thick and sticky and has turned golden brown. To check, drop a few drops into a bowl of cold water. If they harden, the syrup is ready. 4. Mix in the nuts Work quickly now. Tip the roasted peanuts and sesame into the syrup and stir well, then add the vanilla and mix everything together. 5. Roll, cut and store Pour the candy onto the floured tray and roll it out thinly with a mortar (about 1 cm). Cut it into small bars with a knife. Let the bars cool, then store them in a jar. Share:
