Dulces de Mani y Ajonjoli [Video+Recipe] Peanut and Sesame Candies
Learn how to make these popular dulce de mani and dulce ce ajonjoli peanut, the two-ingredient fun and tasty Dominican peanut and sesame candies.
Servings 12 candies (approx)
Calories 70kcal
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
1. Prepping paper
- Grease parchment paper, although Silpat (baking mat) is preferred.
2. 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.
3. 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.
4. 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.
5. Storing
- Once it's cooled to room temperature, and the caramel has hardened, store in a lidded jar at room temperature.
Video
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: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Calcium: 6mg | Iron: 0.1mg
