Variations of sesame crunch are eaten all over the world. Korean sesame crunch is called kkaegangjeong. It’s a sweet treat that’s served during traditional holidays in Korea. Kkaegangjeong also makes a great Christmas gift. Add some nuts to create different textures and flavors. You can use any of your favorite nuts (peanuts, walnuts, pistachios, etc.). I used a combination of pumpkin seeds and pine nuts in this recipe. You’ll be very surprised how quick and easy it is to make. It’s nutty, crunchy and much healthier than most holiday cookies. I hope this recipe will become a family favorite during the holiday season!

Ingredients:

● 3 tablespoons honey

● 3 tablespoons sugar

● Pinch of salt

● 1 tablespoon water

● 1 cup roasted sesame seeds

● 1/4 cup roasted pumpkin seeds and pine nuts (or other nuts of your choice)

● Parchment paper

Mix the honey, sugar, salt and water in a pan. Stir over medium-low heat. Let it bubble up. Continue to cook, without stirring, for 2-3 minutes, until it turns light golden brown.

Stir in the sesame seeds and nuts. 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 1 centimeter-thick rectangle. Using the side of a knife, push in the rough edges to make straight lines. Use rolling pin again to even thickness, if necessary.

When the sesame crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun