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Tuesday, April 3, 2012

Peanut Candy

              When I posted this picture on my FB recently, a good friend pleaded for the recipe :) so AP this is dedicated to you.  You need to have a lamington tray or a sandwich tray. I used a sandwich tray which is 14" x 10" & the height is 1"  :)

                I remember when we were young, we used to buy this at our school tuck shop; how the years have flown by!!! 
                                                Peanut Candy


           150 ml            Water
           180 gm            Castor Sugar
             60 ml             Golden Syrup [bought mine in the cake ingredient shop in Tmn Megah]
            1/2 teasp        Cuka Buatan/Artificial Vinegar
           500 gm             Peanuts, toasted
             60 gm             White Sesame seeds, toasted 

           Prep - You can do steps No.1 & 2 first THEN cool it & store in an Air TIGHT bottle then next day do the Peanut Candy
  1. Fry the White Sesame seeds, without oil, till golden brown.
  2. Fry the Peanuts, without oil, [check & remove one of the skin to see the colour of the peanuts] straight away remove the *Hot peanuts onto a kitchen towel & remove the skin. 
  1. Using a large clear *plastic sheet, cut it to line a Lamington or Sandwich tin taking note to allow the plastic sheet to be higher than both the shorter sides of the tin [this allows you to remove the plastic from the tin with ease :) ] Do NOT grease the plastic sheet.
  2. Combine water, sugar, golden syrup & vinegar in a wok.
  3. Stir over *low medium heat till the sugar dissolves [*low medium heat is because you Don't want to boil mixture].
  4. Once the sugar has dissolved Then increase heat slightly & bring it to a boil.
  5. Once it is boiling REDUCE heat to low medium & let it simmer WITHOUT stirring till it thickens to a caramel stage [THIS TAKES ABOUT 11 MINUTES.  TO TEST take a chopstick & dip into the caramel Then drop a little into a small bowl of water.  IF IT HARDENS IMMEDIATELY INTO A CRYSTAL THEN THE CARAMEL/SYRUP IS DONE. 
  6. Stir in the toasted Peanuts & Sesame seeds into the caramel.  Quickly mix thoroughly & pour it into the lined sandwich tin & spread it evenly.
  7. Quickly, using a rolling pin & using a light but firm "touch" roll it levelly to half an inch thickness. 
  8. Remove from the tin by holding the taller plastic sheet. 
  9. Use a sharp long knife, QUICKLY cut it to required size Before it hardens.  Place the cut slices on a wire rack to cool before storing in air tight containers. 

                       (a) Vinegar is used to prevent candy from hardening quickly when preparing same;
                       (b) The *clear white plastic is the type that the hawkers use when wrapping stuff like Hokkien mee.  You can get this easily from places like the Old Town market in PJ or shops that sell plastic bags.  Make sure you get the type that is large & quite thick; not the thin type.  These plastic are very useful.  I like to use them to cover my bread dough while it is being proved :) 

                                           Till my next post, xoxo, Ophelia.


Anonymous said...

that is not kacang tumbuk -.-

Ophelia said...

I am sorry IF you think it is not But this is what I used to call it when I was young.

Anonymous said...

sorry to echo the other comment but that is definitely not kacang tumbuk. It's not a matter of opinion, your label is wrong. Tumbuk is to pound.. your recipe are whole peanuts so it's Kacang Gula.

Ophelia said...

Thank you for your feed back. God bless.

Stephen Robert said...

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