Sure, the Super Bowl is tonight, but I'm getting ready for Seollal (설날 - Lunar New Year's Day) which falls on February 10th this year. Or at least that's my excuse for making sesame sticks.
I used black sesame seeds for this traditional sweet snack, because black sesame is one of my favorite ingredients. And dried cranberries! I find the colors red and black together very sexy. And in this case yummy too.
But those are my picks of the day. You can take a more traditional route - use white sesame seeds, mix with other dried fruits or nuts. I hope this is a good guide for this simple, crunchy snack that's not too sweet.
I'll be munching on these tonight while I watch the halftime show and the commercials.
BLACK SESAME & CRANBERRY STICKS (깨강정)
INGREDIENTS:
2 cups black sesame seeds
1/3 cup sugar
1/3 cup corn syrup
1/2 teaspoon salt
1/4 cup dried cranberries, cut to small pieces (or other dried fruits)
DIRECTIONS:
1. Wash black sesame seeds in cold water and strain.
2. In a skillet, place black sesame seeds as a thin, even layer. Toast the seeds over medium-low heat, occasionally stirring with an wooden spoon to make sure even toasting. When you smell the sweet, nutty aroma of sesame seeds and start hearing the seeds popping, reduce heat to low, about 15-20 minutes.
3. While the black sesame seeds are getting toasted, place sugar, corn syrup and salt in a pot. Dissolve sugar, stirring occasionally, over low heat.
4. If you are adding any dried fruits, cut them to small slices and reserve.
5. When the black sesame seeds are toasted, pour the syrup over the sesame seeds. Over low heat, keep folding in the seeds and syrup to completely mix, until you see sugar threads forming as you lift the wooden spoon.
6. On a silicon mat (or a parchment) lined baking sheet, spread out the black sesame seeds while it's still hot. Make sure there is no big holes in the sesame seeds layer. Cover with a parchment. Using a rolling pin, even out the thickness of the sesame seed sheet.
7. While it's still warm, cut the sesame seeds into a desired shape. I cut it to thin sticks, which may be the easiest way.
8. Cool to room temperature, then refrigerate for storage. It'll get crispier after an hour or so in the refrigerator.
! TIPS !
Have the oven on at 250 F degrees. If the black sesame sheet becomes too hard to manage, put it in the oven for a few minutes to soften.
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KOREAN WORDS
흑임자 (heuk im ja) black sesame seeds
검은깨 (geum eun ggae) black sesame seeds
물엿 (mul yeot) corn syrup
