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Preheat oven to 375 degrees F. Spread peanuts and sesame seeds on a baking sheet and roast for 15 minutes or until a deep golden brown color. Allow to cool.
Put sugar and 1/2 cup cold water in a large, heavy-based saucepan and heat gently until sugar metls. Brign to boil and simmer for 30-50 minutes, until a deep caramel color or until a spoonful of the mixture sets and can be snapped in half easily when dropped into a glass of cold water.
Oil a foil-lined 8-inch baking pan. Stir peanuts and sesame seeds into caramel and pour into pan. Set aside to cool for 5 minutes. When firm to the touch, score into finger-sized pices with a sharp knife. Break into pieces when cold.
Tip from The Sugar Club: To make praline, replace the peanuts with almonds and crush or chop the brittle to use in cakes and sweet recipes. |
