Chaozhou Crispy Sugar (Chaozhou Su Tang)
Chaozhou Su Tang is a traditional Chaoshan dessert where peanuts and sesame are coated in brittle caramel. Crunchy, sweet, and utterly addictive.
Ingredients
6 items- Raw peanuts 200 g
- White sesame seeds 50 g
- Maltose (corn syrup) 100 g
- White sugar 80 g
- Water 30 g
- Cooking oil a little
Nutrition
Steps （8 steps）
Place peanuts in a dry skillet. Stir-fry over low heat for about 8 minutes until golden and fragrant. Cool slightly, rub off skins, and crush into coarse pieces.
In the same skillet, toast white sesame seeds over low heat for about 3 minutes until lightly browned and fragrant. Set aside.
Combine maltose, white sugar, and water in a pot. Melt over low heat, stirring gently, until fully dissolved (about 5 minutes).
Increase heat to medium. Continue boiling, stirring constantly, until thick and bubbly (about 150°C / 300°F). Test by dipping a chopstick into cold water; the syrup should turn brittle (~10 min).
Quickly fold the crushed peanuts and sesame seeds into the syrup, mixing until well coated.
Immediately transfer the mixture onto a greased baking pan or parchment paper. Press firmly with another paper or spatula to an even thickness of about 1 cm.
While still warm, cut into neat squares (approx. 3×4 cm) using a sharp knife. Work fast as it hardens.
Let cool completely at room temperature until fully hardened and crispy (about 30 minutes). Then serve or store in an airtight container.
Tips
Dry-roast peanuts and sesame on low heat to avoid burning. Don't over-stir the syrup to prevent it from crystallizing. Cut while still warm; it cracks easily when cold.
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