Sesame Peanut Candy
Comments:	To roast sesame seeds, sprinkle evenly into an 11 x 7 x 1 1/2-inch [28 x 18 x 4 cm] baking pan. Roast into a preheated 350°F [180°C] oven until golden, about 5 minutes; leave to cool.
Servings:	30 to 36 pieces

2 cups [400 g] sugar 1/3 cup [80 mL] vinegar 4 teaspoons [20 mL] water 1/2 cup [125 mL] roasted sesame seeds [see comments] 1 1/2 cups [375 mL] roasted unsalted skinless peanuts [about 8 ounces / 227 g]

Combine sugar, vinegar and water into medium saucepan. Cook over low heat, stirring just until sugar dissolves. Bring to a boil without stirring. Leave mixture to boil without stirring until golden and reaches 295°F to 300°F [146°C to 150°C] or hard-crack onto a candy thermometer, about 10 minutes. Meanwhile, grease an 11 x 7 x 1 1/2-inch [28 x 18 x 4-cm] baking pan. Evenly sprinkle half of roasted sesame seeds and all of roasted unsalted peanuts into baking pan. Pour sugar mixture all over seeds and peanuts. Smooth surface using the back of a wooden spoon. Sprinkle all over with remaining roasted sesame seeds. Leave to cool slightly. While still warm, cut candy into 2 x 1-inch [5 x 2.5-cm] pieces. Leave to cool completely before removing from baking pan.