Keo Lac (Traditional Peanut Brittle), No Added Refined Sugar

Method

1. Toast 110g white sesame seeds until golden and fragrant, then split them in two, 40g to stir into the candy and 70g to scatter across the mold for the surface.
2. Roast 400g peanuts over medium heat, stirring steadily, let them cool, then rub off the skins.
3. Put 125ml water in a pot over medium heat. Once it boils, add all 153g kOBE Monk Fruit Blend and swirl the pot.
4. When it returns to a boil, add 40g finely chopped ginger and swirl so it blends into the syrup.
5. Once the ginger turns translucent, add 2 teaspoons lime juice and cook for about 5 minutes more, without stirring at any point, so the syrup does not crystallize.
6. Add all 100g malt syrup and drop the heat right down. When the syrup turns amber, drop a bead into a bowl of water: it is ready when the bead holds together and snaps.
7. Add the roasted peanuts and stir until they are coated, add 40g sesame seeds and keep stirring until the syrup pulls into threads.
8. Tip it into the mold lined with sesame and press it flat and firm with a glass or a wooden pestle.
9. Leave it for about 3 minutes, then cut it into bite sized bars with a lightly oiled knife.

Tips

• Do not stir while the syrup cooks, only swirl the pot, because stirring makes it crystallize.
• Rub the peanut skins off thoroughly and the bars look much better.
• Cut while the candy is still slightly warm, since a fully cooled slab is very hard to cut.
• The malt syrup in this recipe is still a sugar, only in another form.
• Tip the candy into the frame and spread it fast, because it stiffens within moments and will not level out.