Personally I don’t like peanut bar. I found that it is hard and sticky!
This is one of 阿芳老师 recipe. According to her this recipe produce crispy peanuts without sticky on tooth. Since this is one of my mum favourite, I shall give it a try. I start with ½ portion of the original recipe.
My version Original
350g skinless peanuts 600g shelled peanuts
1 tbsp sugar 3 tbsp sugar
¼ cup vegetable oil ½ cup vegetable oil
¼ cup glucose syrup(白麦芽糖) ½ cup glucose syrup
½ tsp salt pinch of salt
2 tbsp sesame seeds (toasted) 4 tbsp sesame seeds (untoasted)
*I found it is a lot easy to mix in the toasted sesame seeds instead of cook together with peanuts.
1. Put all ingredients into a wok except sesame seeds. Cook with medium low heat by stirring constantly for about 15-18 minutes. The cooking time depend on the size of peanuts, bigger nuts required longer time. Do look for 2 keys for the doneness. 1st, peanuts will turn brown. 2nd, peanuts will slightly “pop” in the wok. Then, put in the toasted sesame seeds and stir to mix.
2. Remove from the wok and drain it.
3. Immediately transfer into rectangle pan. (I’m using L23cm x W13cm x H8cm cake mould) Height of the bar should be around 3-4 peanuts. Flatten the peanuts by gently pressing with the base of bottle. This is to allow peanut stick to each other tightly. This will produce nice peanut bar without much separation once cool.
4. While the peanuts are still warm, cut into bars with a sharp knife. Separate it once cool (after 10-15 minutes).
The peanut bars taste really great! It is not hard neither sticky. I will make more next time!