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