Candy is probably one of the things you’ve never attempted to make at home. Perhaps you’re concerned about burning sugar or think you need a candy thermometer. Perhaps it’s easier to just go buy it. Well my friends, if you wish to change your mindset, here is a super easy candy recipe for you to try! My shortcut is to use the microwave to cook the sugar into a delicious caramel. As microwaves vary in power, please keep your eyes on the sugar during the second half of the cooking process. Remove the sugar from the microwave once it reaches a light honey color. (It will continue to deepen in color as it cools.) As I mentioned in the video, prepare all the ingredients and utensils ahead of time and have it ready. You have a very short window when working with caramel and so will need to work quickly. My favorite flavor trio is peanuts, sesame seeds and coconut flakes but feel free to use any nut or seed variety you enjoy!
1 cup sugar
1 Tbsp water
1 Tbsp lemon juice
1 1/3 cup roasted peanuts (salted if you prefer)
1/3 cup toasted sesame seeds
1/3 cup coconut flakes
1/2 tsp vegetable oil
Line an 8 X 8 inch baking dish with parchment paper.
Sprinkle 1 tsp of sesame seeds into the dish. Set aside 1 tsp of sesame seeds in a separate bowl to use later.
Oil a large spoon with some of the vegetable oil and set aside.
Add peanuts, sesame seeds and coconut flakes into a bowl or measuring cup and mix together.
In microwavable bowl or measuring cup add the sugar, water and lemon juice. Microwave on High for 2 minutes. Swirl sugar around in bowl for 10 seconds. Return to microwave and cook on High for another 2 minutes or until the sugar is a light honey color.
Add the nut mixture and quickly stir together coating everything evenly with the caramel. Pour into baking dish and quickly press into the dish using the oiled spoon. Sprinkle remaining sesame seeds on the top. Work quickly as the candy hardens very fast.
Allow the candy to cool for 10 minutes. While candy is cooling, coat a large knife with the remaining vegetable oil. Remove candy from dish and cut into thin strips, approximately 3/4 to 1-inch thick. Then cut into bit-sized pieces. Allow to cool completely before eating.
Store any uneaten portions in an air-tight container.
Yields: 40–50 pieces