Tag Archive: confection


Candy

Peanut and Sesame Candy | At Down Under | Viviane Perenyi

The idea of making this treat came when I was browsing the aisles of an Asian store. The original candy was wholly made of sesame seeds and reminded me a similar confection from my childhood made of peanuts. Because my love of nuts is not a secret, my version combines both sesame seeds and roasted peanuts.
Sticky, crunchy and totally sweet these little treats are perfect to get a sugar fix.
Except the caramel that may be delicate and requires full attention, the candies are pretty simple to do.
I will experiment around the idea with different nuts and a salted caramel version too. I think, they will make a good Christmas gift.

Peanut and Sesame Candy | At Down Under | Viviane Perenyi

Are you already on a Christmas mode too ? For me, I mainly look forward the summer days and the end of year vacation we have planned. I can’t wait to visit a new region of New Zealand and share it here with you all…
But until then, here’s the recipe for this sesame and peanut candy…

Peanut and Sesame Candy | At Down Under | Viviane Perenyi

Peanut and Sesame Candy
(makes 15)

50g / 1/4 cup sesame seeds
50g / 1/4 cup black sesame seeds
200g / 1 1/3 cup raw peanut
290g / 1 1/2 cup sugar

On a tray lined with baking paper spread peanuts and bake in the oven at 175°C/350°F for 10-15 minutes. Remove the peanut from oven and let them cool. Chop the peanuts roughly and add them to the mix of sesame seeds. Prepare a baking tray lined with baking paper. To make the caramel, I advice you to follow the step-by-step from David Lebovitz. Pour the sugar in a small pan over medium heat. Let the sugar melt slowly and stir gently when it starts to melt and until the desired colour and texture is achieved. Mix in the peanuts and sesame seeds. Remove from fire and with two spoons quickly and carefully scoop the mixture on the baking tray. Let cool completely.

LA SUITE EN FRANÇAIS…

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Dotted

© 2011 Viviane Perenyi Turo Rudi

Paprika introduced me to Túró Rudi in one of my first trips to Hungary.
Useless to say that I liked it from the first bite. Whenever we were in a supermarket, I grabbed a couple of them.

It’s a very popular sweet made of quark (túró in Hungarian) coated with chocolate and shape like a stick. The taste is distinctive -to other chocolate bars- and so is the red polka dot packaging.

© 2011 Viviane Perenyi Turo Rudi Diptych

It was last week, after hosting a Hungarian dinner at home, I had quark left and thought of trying to make some.
The first batch was enough convincing. The most important is to find the right quark, as the creamy kind will not work here. After that, it’s fairly easy to do. And very quick to eat !

© 2011 Viviane Perenyi Turo Rudi

Túró Rudi (makes about 12)

350gr quark
2 heaped tbsp icing sugar
1 good pinch of vanilla powder
180gr dark chocolate for coating (there’ll be chocolate left)

Drain well quark by gently squeezing the water out through a muslin cloth.
In a bowl mix well together quark, sugar and vanilla. With a teaspoon, scoop the mixture and roll into a small ball between your palms. Line a baking tray with parchment paper.
Melt chocolate in a double boiler. Dip one by one quark ball with the help of a toothpick and gently shake off the chocolate excess. Let them cool completely on baking paper. Keep refrigerated if not consumed directly.

La suite en français…

Hokey Pokey

Sinemage Honeycomb pieces

When you’ll read that post, Paprika and I will be on a short holiday break.
Hopefully I’ll be able to share about it when we’ll be back.

Until then, let’s speak about that confection called honeycomb or also known as hokey pokey- Instantly these two words make me think of the popular Kiwi ice cream- or sponge toffee.

I’ve first spotted it in a magazine and wanted to try it since.

Sinemage Nuts and cereal mix

It can be served with a coffee as an alternative to chocolate, or made as a favour gift or simply to satisfy a sugar fix.
I liked the light and crisp texture, and coated it with a homemade mix of nuts, rolled oat, coconut chips and amaranth puff. I’ve purposefully omitted dry fruits in the mix as I found the honeycomb already really sweet.
This way pieces can be handled without having sticky fingers.

Sinemage Honeycomb bar and pieces

I used honey because that’s what I had at home and it works fine too.
I’ve made half of the recipe and got a slab of 17×7 cm.

Honeycomb / Hokey Pokey

Free interpretation of this recipe

50g caster sugar
2 tbsp golden syrup (or honey)
3/4 tsp bicarbonate of soda
+ 4 heaped tbsp of nut/cereal mix (optional)

Prepare a cake tin lined with baking paper or use a silicone pan and spread half of the mix of nuts/cereal on the bottom.
In a sauce over medium fire, mix sugar and syrup/honey and stir together to mix. Let the mixture melt and stir until it starts bubbling – Between 3-5 minutes.
Off the heat, add bicarbonate of soda and stir. Syrup will foam. Pour it in the prepared pan and top with remaining mix of nut/cereal.
Leave to set and then break into chunky pieces.

Sinemage Hokey Pokey Honeycomb in Jar

La suite en français…