If you’ve never tried making sesame candy at home, now is the perfect time! The combination of toasted black sesame seeds, crunchy peanuts, and sweet maltose syrup makes for a wonderfully satisfying bite. Plus, it’s easy to make and requires no special equipment—just a few basic ingredients and a bit of patience.
Why I Love Making Sesame Candy
For Chinese New Year, one of my favorite traditions is making homemade candy.
It’s always a joy when family and friends gather together to share stories, and there’s something extra special about serving fresh, homemade treats.
I’m not a fan of store-bought candies—they often come with ingredients I can’t pronounce, and I never know exactly what’s inside.
That’s why I prefer to make everything from scratch. Not only is it more economical, but it also feels so much better knowing there are no artificial additives or preservatives in the sweets I serve.
This sesame candy is one of those simple, yet incredibly satisfying recipes that everyone will love.
You only need a few basic ingredients, most of which are easy to find at any grocery store.
And don’t worry—while the process may sound intimidating, it’s actually really easy, and you’ll get it right if you follow my steps.
The key is to toast the black sesame seeds. Sure, you can buy pre-toasted sesame, but I love using raw sesame seeds, then toasting them myself in a pan over very low heat. This really brings out the natural fragrance and richness of the sesame, and trust me, the difference in flavor is amazing.
Ingredients:
- 200g black sesame seeds (to be toasted in advance until fragrant, but not burnt)
- 100g crushed peanuts (to be toasted in advance)
- 100g brown sugar
- 80g water
- 70g maltose
Instructions:
Step 1: Prepare the Ingredients
Toast the Black Sesame Seeds and Peanuts:
Before starting the syrup, toast the black sesame seeds and crushed peanuts in a dry skillet over medium heat. Stir continuously until they become fragrant and lightly browned. This should take around 5-7 minutes for the sesame seeds and about 3-5 minutes for the peanuts. Be sure not to burn them, as this can affect the flavor of the candy.
Once the peanuts are toasted, remove their skins. You can do this by rubbing them gently between your hands or using a towel to help loosen the skins. Afterward, take a rolling pin and lightly crush the peanuts—just enough to break them into smaller pieces. Alternatively, you can pulse them in a blender for a few seconds. Just make sure you don’t crush them too finely; you want to maintain a bit of texture for a nice crunch in the candy.
Step 2: Make the Syrup
Melt the Brown Sugar:
In a clean, dry saucepan, add 100g of brown sugar and 80g of water. Stir well and heat over a low flame. As the sugar dissolves, keep stirring to prevent burning.
Add the Maltose:
Once the brown sugar has completely dissolved, add 70g of maltose to the saucepan. Stir the syrup thoroughly, continuing to heat it over low flame. The maltose will increase the syrup’s viscosity and add a unique texture that’s characteristic of sesame candy. Stir constantly to ensure everything is well incorporated.
Check the Syrup Consistency:
As the syrup cooks, small bubbles will begin to form. The key is to monitor the syrup closely. When you see the syrup’s large bubbles gradually turn into smaller, finer bubbles, it’s time to stop cooking. You can test the syrup’s consistency by dipping a pair of chopsticks into the syrup. Once you pull them apart, if you see thin strands forming, the syrup is ready. At this point, remove the syrup from the heat immediately to prevent it from overcooking.
Step 3: Mix the Sesame Seeds and Peanuts
Combine the Toasted Sesame Seeds and Peanuts:
Quickly add the toasted black sesame seeds (200g) and crushed peanuts (100g) into the hot syrup. Stir them in quickly, using a spatula or wooden spoon to coat all of the sesame seeds and peanuts evenly with the syrup. Be sure to mix fast, as the syrup will begin to thicken once it cools.
Press into a Mold:
Prepare a baking tray or flat surface by lining it with parchment paper. Pour the sesame mixture into the mold and use a spatula to press it down firmly. Make sure it’s evenly spread to the edges, and use a rolling pin to compress it further if necessary. This step ensures that the candy will set into an even, compact layer for easy slicing.
Step 4: Shape and Store the Sesame Candy
Cut the Candy:
While the mixture is still warm (but not molten), use a sharp knife to cut it into even-sized pieces. You can adjust the size of each piece according to your preference, but try to keep them uniform for a consistent texture.
Let it Cool:
Allow the candy to cool completely at room temperature. As it cools, it will firm up and become crunchy. Once fully set, transfer the sesame candy to an airtight container.
Store:
Store the candy in an airtight container in a cool, dry place to keep it crispy and fresh. The candy can last for up to two weeks, making it a great homemade gift or a treat to enjoy during special occasions like Chinese New Year.
Tips and Notes:
Monitor the syrup closely during the cooking process. If the syrup is cooked for too long, it can become too hard and difficult to cut, while undercooking it will prevent the candy from setting properly.
Cutting the Candy: Use a sharp knife for clean cuts. If the candy has hardened too much, heat the knife in hot water or a brief touch of flame to make cutting easier.

A Step-by-Step Guide to Perfect Sesame Candy
Ingredients
- 200 g black sesame seeds to be toasted in advance until fragrant, but not burnt
- 100 g crushed peanuts to be toasted in advance
- 100 g brown sugar
- 80 g water
- 70 g maltose
Instructions
Step 1: Prepare the Ingredients
- Toast the Black Sesame Seeds and Peanuts:
- Before starting the syrup, toast the black sesame seeds and crushed peanuts in a dry skillet over medium heat. Stir continuously until they become fragrant and lightly browned. This should take around 5-7 minutes for the sesame seeds and about 3-5 minutes for the peanuts. Be sure not to burn them, as this can affect the flavor of the candy.
- Once the peanuts are toasted, remove their skins. You can do this by rubbing them gently between your hands or using a towel to help loosen the skins. Afterward, take a rolling pin and lightly crush the peanuts—just enough to break them into smaller pieces. Alternatively, you can pulse them in a blender for a few seconds. Just make sure you don't crush them too finely; you want to maintain a bit of texture for a nice crunch in the candy.
Step 2: Make the Syrup
- Melt the Brown Sugar:
- In a clean, dry saucepan, add 100g of brown sugar and 80g of water. Stir well and heat over a low flame. As the sugar dissolves, keep stirring to prevent burning.
- Add the Maltose:
- Once the brown sugar has completely dissolved, add 70g of maltose to the saucepan. Stir the syrup thoroughly, continuing to heat it over low flame. The maltose will increase the syrup's viscosity and add a unique texture that's characteristic of sesame candy. Stir constantly to ensure everything is well incorporated.
- Check the Syrup Consistency:
- As the syrup cooks, small bubbles will begin to form. The key is to monitor the syrup closely. When you see the syrup's large bubbles gradually turn into smaller, finer bubbles, it's time to stop cooking. You can test the syrup's consistency by dipping a pair of chopsticks into the syrup. Once you pull them apart, if you see thin strands forming, the syrup is ready. At this point, remove the syrup from the heat immediately to prevent it from overcooking.
Step 3: Mix the Sesame Seeds and Peanuts
- Combine the Toasted Sesame Seeds and Peanuts:
- Quickly add the toasted black sesame seeds (200g) and crushed peanuts (100g) into the hot syrup. Stir them in quickly, using a spatula or wooden spoon to coat all of the sesame seeds and peanuts evenly with the syrup. Be sure to mix fast, as the syrup will begin to thicken once it cools.
- Press into a Mold:
- Prepare a baking tray or flat surface by lining it with parchment paper. Pour the sesame mixture into the mold and use a spatula to press it down firmly. Make sure it's evenly spread to the edges, and use a rolling pin to compress it further if necessary. This step ensures that the candy will set into an even, compact layer for easy slicing.
Step 4: Shape and Store the Sesame Candy
- Cut the Candy:
- While the mixture is still warm (but not molten), use a sharp knife to cut it into even-sized pieces. You can adjust the size of each piece according to your preference, but try to keep them uniform for a consistent texture.
- Let it Cool:
- Allow the candy to cool completely at room temperature. As it cools, it will firm up and become crunchy. Once fully set, transfer the sesame candy to an airtight container.
- Store:
- Store the candy in an airtight container in a cool, dry place to keep it crispy and fresh. The candy can last for up to two weeks, making it a great homemade gift or a treat to enjoy during special occasions like Chinese New Year.