To make this recipe even closer to how it is in Thailand, use 2 tsp. Ovaltine or Milo powder instead of the cocoa powder.
If your sesame seeds are not roasted, heat them in a dry skillet over medium-high heat, stirring constantly to avoid burning, until just golden.
1
Prepare a large baking sheet with parchment or wax paper for the nuts to cool on when they are done.
2
Combine sugar, water, butter and cocoa powder in a wok or 8- to 10-inch nonstick pot. Heat over medium-high heat, stirring just until the sugar is dissolved.
3
Add the peanuts as soon as the sugar dissolves and bring the mixture to a simmer, turning down the heat to medium low.
4
Keep simmering at this temperature, stirring occasionally, until the syrup begins thickening, about 10 minutes.
5
The next four steps require special attention: When the mixture thickens, begin stirring constantly. The sugar should crystalize and will look like wet sand before becoming crumbly and dry. The now-powdery sugar mixture should evenly coat the peanuts as you stir.
6
Add in salt, continuing to stir over medium-low heat for a few more minutes.
7
Waiting only until all the peanuts have some sticky spots (not until the sugar liquefies completely), add the roasted sesame seeds and evenly coat the peanuts.
8
As soon as the peanuts are covered enough with sesame seeds, turn off the heat and spread the caramelized nuts on your baking sheet to cool.
9
Let nuts cool completely. Serve or store in an airtight container at room temperature.
Ingredients
1 ½cupsraw peanuts with skin on
¾cupsugar
¼cupwater, or just enough to cover the nuts
1 ½tspbutter
1tspcocoa powder
¼tspsalt
3tbspwhite sesame seeds, roasted
Notes
To make this recipe even closer to how it is in Thailand, use 2 tsp. Ovaltine or Milo powder instead of the cocoa powder.
If your sesame seeds are not roasted, heat them in a dry skillet over medium-high heat, stirring constantly to avoid burning, until just golden.
Directions
1
Prepare a large baking sheet with parchment or wax paper for the nuts to cool on when they are done.
2
Combine sugar, water, butter and cocoa powder in a wok or 8- to 10-inch nonstick pot. Heat over medium-high heat, stirring just until the sugar is dissolved.
3
Add the peanuts as soon as the sugar dissolves and bring the mixture to a simmer, turning down the heat to medium low.
4
Keep simmering at this temperature, stirring occasionally, until the syrup begins thickening, about 10 minutes.
5
The next four steps require special attention: When the mixture thickens, begin stirring constantly. The sugar should crystalize and will look like wet sand before becoming crumbly and dry. The now-powdery sugar mixture should evenly coat the peanuts as you stir.
6
Add in salt, continuing to stir over medium-low heat for a few more minutes.
7
Waiting only until all the peanuts have some sticky spots (not until the sugar liquefies completely), add the roasted sesame seeds and evenly coat the peanuts.
8
As soon as the peanuts are covered enough with sesame seeds, turn off the heat and spread the caramelized nuts on your baking sheet to cool.
9
Let nuts cool completely. Serve or store in an airtight container at room temperature.
