4.5 from 84 votes
Kkagangjeong (Sesame crunch)
Kkagangjeong is a Korean sesame seed candy made by coating roasted sesame seeds and mixed nuts with a lightly browned syrup of honey, sugar, salt, and water. The mixture is pressed into a rectangle and cut into small pieces, resulting in a crunch with sweet, nutty, and subtly caramelized flavors. This sesame crunch makes a textured and sweet snack or dessert.
Prep Time
6 mins
Servings:
4
Course:
Dessert
Cuisine:
Korean
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.
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