Kkagangjeong (Sesame crunch)
User Reviews
4.5
Kkagangjeong (Sesame crunch)
Description
Kkagangjeong, also called sesame crunch, features toasted sesame seeds combined with roasted nuts including pine nuts, almonds, peanuts, pumpkin, and sunflower seeds. These ingredients give a variety of textures and nutty flavors. A syrup prepared by heating honey, sugar, salt, and water to a light golden brown coats the seeds and nuts, enhancing the taste with caramel notes and stickiness.
The candy is formed by placing the warm coated mixture between parchment sheets and rolling it out to an even thickness before letting it harden slightly. Cutting it while still warm but firm creates crunchy pieces that hold together without breaking apart easily. This confection highlights the natural flavors of the seeds and nuts combined with the sweet glaze.
This preparation requires attention to temperature to avoid burning the syrup and to get the correct hardness for cutting. The recipe results in a traditional Korean sweet treat suitable for sharing or storing, enjoyed for its blend of textures and nutty sweetness.
Ingredients
- 3 tablespoons honey or corn syrup, oligo syrup, rice syrup, etc.
- 3 tablespoons sugar
- pinch salt
- 1 tablespoon water
- 1 cup sesame seed roasted
- 1/4 cup pine nuts roasted
- 1/4 cup almonds
- 1/4 cup peanuts
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- parchment paper
Instructions
- Toast sesame seeds in a dry pan over medium low heat for 5 to 6 minutes. Keep your eye on it not to burn them.
- Add the honey, sugar, salt and water to a pan. Stir to mix over medium low heat. Let it bubble up. Continue to cook, without stirring, until it turns light golden brown, about 3 minutes or a little longer depending on your heat.
- Turn the heat off. Stir in the sesame seeds and nuts. Stir well until everything is well coated with the syrup.
- Place the mixture between two pieces of parchment paper. Let cool for a minute, or the mixture can stick to the paper. Press it down to flatten it, and roll it out with a rolling pin to a 1/4 to 1/2-thick rectangle. Using a side of a knife, push in the rough sides to straighten up a bit. Roll it again to an even thickness, as necessary.
- When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.
User Reviews
Overall Rating
4.5
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