Kkae Gangjeong (Sesame Crunch)

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

Preparation Instructions:

  1. 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.
  2. Stir in the roasted white sesame seeds, pine nuts and pumpkin seeds. Stir well until everything is well coated with the syrup.
  3. 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.
  4. When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.

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