From the Winter 2014 issue of Sweet Paul.


Makes about 1 1⁄2 lbs

vegetable oil, for greasing

11⁄2 teaspoons Sichuan peppercorns

11⁄2 cups sugar


1⁄2 cup light corn syrup

1⁄4 cup water

3⁄4 teaspoon salt


11⁄2 cups peanuts, roasted

13 cup black sesame seeds

1 tablespoon unsalted butter

1 teaspoon baking soda


  1. Grease a medium-sized baking sheet with vegetable oil. Have all of your ingredients measured and ready by the stove.
  2. Toast peppercorns over medium heat until fragrant.
  3. Grind using spice grinder or mortar and pestle until fine.
  4. Heat sugar, corn syrup, water, and salt in a medium saucepan over medium heat.
  5. Stir to help the sugar melt evenly.
  6. Turn the heat to medium-high and boil, swirling the pan occasionally (do not stir) until the sugar starts to color.
  7. Once the sugar turns chestnut in color, remove from heat.
  8. Quickly add the peanuts, sesame seeds, butter, and baking soda, and using a wooden spoon, stir to combine.
  9. Pour onto the prepared pan and spread into a thin, even layer. Let cool completely.
  10. To serve, break into shards.

TIP:

Photography by PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

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