Tested Recipe Adapted from www.koreanbapsang.com
1 cup roasted white sesame seeds
2 tbsp roasted pine nuts
2 tbsp roasted pumpkin seeds
3 tbsp honey
3 tbsp caster sugar
Pinch of salt
1 tbsp water
- Add the honey, sugar, salt and water to a non-stick skillet. Stir to mix over medium low heat. Let it bubble up. Continue to cook, without stirring, until it turns light golden brown.
- Stir in the roasted white sesame seeds, pine nuts and pumpkin seeds. Stir well until everything is well coated with the syrup.
- Place the mixture between two pieces of parchment paper. Let cool for a minute. Press it down to flatten it. Roll it out with a rolling pin to make a ¼-inch thick rectangle. Using a side of a knife, push in the rough sides to make straight lines. Roll it again to an even thickness, as necessary.
- When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.