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    Dulces de Mani y Dulce de Ajonjoli (Peanut and Sesame Candies)

    Dulce de maní y dulce de ajonjolí (peanut and sesame candies) recipe.

    En Español Recipe ↆ

    Dulce de Mani y Ajonjoli (Peanut or Sesame Candy) is an easy-to-make and popular candy in the Dominican Republic. We've added some touches we love and made them into candy-sized pieces.

    Dulces de mani y ajonjoli (peanut and sesame candies).
    Dulce de maní y dulce de ajonjolí.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About our recipe
    3. Video
    4. Recipe

    Why we ❤️ it

    Walk into any Dominican colmado (corner store) and in some corner, you will find a jar full of dulces de mani and dulces de ajonjolí (Peanut and Sesame Candies). Like many a thing, its popularity endures not despite its simplicity, but because of it.

    You would think that by now, flooded as we are with imported, sophisticated candies, these would have disappeared. This is -- fortunately -- not the case, judging by the many brands competing for the nostalgic market.

    Dulces de mani y ajonjoli (peanut and sesame candies).
    Dulces de mani y ajonjoli (peanut and sesame candies).

    Dulce de maní y dulce de ajonjolí (peanut and sesame candies).

    Chain supermarkets, specialty stores, and airport shops now all carry these and other traditional Dominican sweets, in the past relegated to the big glass jar on colmado counters. Modern packaging, snazzy labels, and nutritional content show that what once was a small cottage industry, has now joined modernity.

    I have never bought any of these from a store, but I suspect that most of them find their way into the luggage of those trying to stretch just a bit more the sweetness of visiting la tierrita, or into the suitcase of the relative who knows that this will be a gift well-received. It sure beats traveling with fruits, prepared foods – and even meat! (not that I have met anyone who does that, no, not ever.) You may risk a hefty fine or at least the stern gaze of a humorless custom agent unable to comprehend just how bitter homesickness is, and just how much a taste of home sweetens it.

    About our recipe

    I hazard a guess that not many of our readers in our home country will even bother making these. Why, if after all, they're just a corner away, should the mood strike.

    But if you find yourself craving a bite of this humble candy, while you reminisce of better, happier and simpler times, in a little piece of land where it's always summer, here's our recipe.

    Buen provecho!

    Tia Clara

    Video

    Recipe

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    [Recipe + Video] Dulces de Mani y Ajonjoli (Peanut and Sesame Candies)

    By: Clara Gonzalez
    Dulce de Mani y Ajonjoli Recipe(Peanut or Sesame Candy) is an easy-to-make and popular candy in the Dominican Republic. We've added some touches we love, and made them into candy-sized pieces.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dessert
    Cuisine Caribbean, Dominican
    Servings 12 candies (approx)
    Calories 70 kcal

    Ingredients

    • 1 teaspoon peanut oil, (to grease the baking sheet)
    • ½ cup sugar, (white, granulated)
    • 2 teaspoons water
    • ½ cup peanuts or sesame seeds, roasted lightly-salted (see notes)

    Instructions
     

    • Prepping paper
      Prepping paper: Grease parchment paper, although Silpat (baking mat) is preferred.
    • Making caramel
      Making caramel: Mix sugar and water, stir to combine, the sugar will be just damp. Heat in a heavy saucepan over medium heat. Once it starts turning into a caramel (gets darker), stir if necessary so it doesn't burn in the hots spots.
    • Adding peanut/sesame
      Adding peanut/sesame: Once it turns into a thick golden brown caramel (5 -7 mins), mix in peanuts or sesame. Remove from the heat and immediately pour carefully onto the greased paper or baking sheet.
    • Shaping
      Shaping candies: You can pour the hot mixture on the paper in small mounds, which is also a traditional presentation. If instead, you want to shape into squares, once cooler to the touch but still a bit flexible (about 4 mins), cut with a sharp knife into 1 inch [2.5 cm] squares.
    • Storing: Once it's cooled to room temperature, and the caramel has hardened, store in a lidded jar at room temperature.

    Tips and Notes

    This is traditionally made with unsalted peanuts, but I loved the touch of salt, and I bet you will too once you try it.
    I added a tablespoon of black sesame seeds to the white sesame for some visual interest.

    Nutrition

    Calories: 70kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 26mgPotassium: 47mgFiber: 1gSugar: 8gCalcium: 6mgIron: 0.1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR ajonjoli candy, dulce de ajonjoli in english, dulce de mani, turron dominicano, turrones de mani recipe
    More recipes with: nuts

    Published Aug 30, 2001, revised Nov 22, 2022

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    Edited: Nov 22, 2022 | Publish: Aug 30, 2001

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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