Sesame – Nut Nibbler

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

• Sesame seeds – 1 cup (160 g)

• Coarsely chopped peanuts or mixed nuts – 1 cup (about 4 ounces/115 g)

• Maple syrup – 1 ½ cups (360 ml)

• Strained fresh lemon juice – 1 tablespoon (15 ml)

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 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.

Makes
About 1 ¼ pounds (570 g)