Traditional Taiwanese Peanut Candy (Gong Tang)

Spread the raw peanuts in a single layer on a baking sheet. Roast them in an oven at 350°F/175°C for 10-12 minutes, or until lightly golden and fragrant. Remove from the oven, let cool slightly, then rub them between your hands or in a clean towel to remove most of the skins. Roughly chop the peanuts and set aside.

In a heavy-bottomed saucepan, combine the granulated sugar, maltose syrup, water, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. Continue to cook without stirring until the syrup reaches 280°F/138°C (soft crack stage) on a candy thermometer.

Reduce the heat to low. Stir in the chopped roasted peanuts and optional sesame seeds until they are evenly coated with the syrup. Work quickly as the mixture will start to stiffen.

Pour the peanut mixture onto a silicone baking mat or a lightly oiled piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, quickly roll the candy to an even thickness of about 1/4 inch.

While the candy is still warm and pliable, use a sharp, oiled knife to cut it into desired shapes, such as 1x2-inch rectangles. If the candy cools too much and becomes brittle, it will be difficult to cut cleanly.

Allow the cut pieces to cool completely at room temperature for at least 30 minutes until firm and crisp. Once fully cooled, separate the pieces.