Dulces de Mani y Ajonjoli [Recipe + Video] Peanut and Sesame Candies

1. Prepping paper

1. Grease parchment paper, although Silpat (baking mat) is preferred.

2. Making caramel

1. Mix sugar and water, stir to combine, the sugar will be just damp. Heat in a heavy saucepan over medium heat. Once it starts turning into a caramel (gets darker), stir if necessary so it doesn't burn in the hots spots.

3. Adding peanut/sesame

1. Once it turns into a thick golden brown caramel (5 -7 mins), mix in peanuts or sesame. Remove from the heat and immediately pour carefully onto the greased paper or baking sheet.

4. Shaping candies

1. You can pour the hot mixture on the paper in small mounds, which is also a traditional presentation. If instead, you want to shape into squares, once cooler to the touch but still a bit flexible (about 4 mins), cut with a sharp knife into 1 inch [2.5 cm] squares.

5. Storing

1. Once it's cooled to room temperature, and the caramel has hardened, store in a lidded jar at room temperature.