Kkagangjeong (Sesame crunch)

Method5 steps · about 16 min

1. 1

   Step 1: 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.

   Uses 1 cup roasted sesame seeds

   
2. 2

   Step 2: Add the honey (3 tablespoons), sugar (3 tablespoons), salt (1 pinch) and water (1 tablespoon) 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.

   Uses 3 tablespoons honey (or corn syrup, oligo syrup, rice syrup, etc. ) · 3 tablespoons sugar · 1 pinch salt · 1 tablespoon water

   
3. 3

   Step 3: Turn the heat off. Stir in the sesame seeds and nuts. Stir well until everything is well coated with the syrup.

   Uses Cooked honey-sugar syrup · Toasted sesame seeds · 1/4 cup any roasted nuts and seeds (pine nuts, almonds, peanuts, pumpkin seeds, sunflower seeds, etc.)

   
4. 4

   Step 4: Place the mixture between two pieces of parchment paper. Let it cool for about 1 minute so it is less likely to stick. Press down and use a rolling pin to make a thin, even rectangle. Straighten rough edges with the side of a knife, then roll again if needed for even thickness.

   Uses Coated sesame and nut mixture

   
5. 5

   Step 5: When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.

   Uses Flattened sesame crunch