Friday, May 08, 2009

Chinese Peanut Candy/Fah Sung Thong

If you've never tried the Chinese candy made with sesame seeds and peanuts, you're really missing out! The flavor of these two ingredients held together by a sweet candy mixture is just out of this world. You can find these candies in any Asian Market but its far more fun to make it for yourself and besides, you know they are fresh. These are great for bake sales, holiday gifts when jarred and delicious snacks for your friends and family. They're easy to make, the microwave makes it easier and only have five ingredients! .


1 cup granulated sugar
2 tbsp white vinegar
1 tbsp water
1/4 cup toasted sesame seeds
14 oz skinless roasted peanut


Combine sugar, vinegar and water in a microwave-safe casserole dish until well mixed and cook in the microwave on high for 4 minutes, tilt bowl to swirl syrup around the dish and continue to cook one minute at a time without stirring until mixture is golden and reaches 300° F on a candy thermometer.

While the sugar mixture is caramelizing, line a 6 1/2" x 10" cake pan with foil and generously grease the foil.

Sprinkle half the sesame seeds and all of the peanuts evenly onto the pan.

When the sugar mixture has reached the required temperature, carefully pour the sugar mixture over the nuts in the baking pan.

Smooth the surface by pressing down with another pan of the same size, grease the bottom.
Sprinkle with the remaining sesame seeds and cool slightly.

While candy is still warm, remove from pan by lifting the foil.
Cut into 2" by 1" pieces and then allow to cool completely.


Ube said...

Thanks for sharing your innovative approach in making this. Love them since I was a kid. Now, I have no excuse for unable to make them. Amazing how the power of microwave can turn sugar goodies in a speed!

Quinn said...

where's the sugar in the recipe Lily?

Quinn said...

Ooopsie....just saw it, 1 cup!

Cakebrain said...

my mom always loved these and now I know how to make them for her! looks great!

Linda said...

Aunty Lily, is there an alternative way to make this using oven? I don't own a microwave:-) Thks.

Unknown said...


just cook the syrup over the stovetop. it will take about 10 minutes to achieve the hard ball stage which is 300f.

Mary Bergfeld said...

Lily, Bob loves any candy made with peanuts. I'll be making this as one of his birthday treats.

linda said...

Thks. Will try.

Unknown said...


i know Bob will love not only the candy, he will love you more for making something he likes.

happy birthday Bob

ICook4Fun said...

My husband loves this snack and I will always get some for him if I shop at the Asian store. Now I can make it for him. Thanks for sharing the recipe.

The Bakerwoman said...

Hi Aunty Lily,
I used this peanut candy to make rojak....I crushed and pounded it. Add belachan, chilli and assam juice to it.....rojak sauce! Can add some sesame seeds to it!

shirleythien said...

Hi Aunty Lily,

Any specific type of peanuts? I know there are a few 'species' out there. Or is it just those ordinary roasted peanuts will do. By the way, thanks for posting this recipe. My poor dad has to be my guinea pig again.

Unknown said...


yes, there are many varies of peanuts, it does not really matter for roasting, just roast it until very fragrant but not burnt

Angust Almighty said...

Auntie Lily..

Although the results is not the same as your pictures, but it still tasted good and I used stovetop to melt the sugar.. BTW I did not add the vinegar because I did not have any at the moment but it still turn out good. May I know what is the function of the vinegar in this recipe? Also, instead of cutting, I like the candy in natural form so I cracked them with the paper foil. =)

Anonymous said...

Lily, I hope you can help me find the recipe to another peanut candy, it is made with crushed peanuts and sugar(?), when you bite into it, it crumbles and make a mess, so one learn to bite very carefully. thanks

Unknown said...


i think it is called 'khong thong'. i have been looking and found a factory making them and it looked difficult to get the outer layer compressed correctly.

Celia said...

Hi is it necessary to add vinegar?

Unknown said...


yes, the vinegar is there to prevent the sugar from crystalization

AnChi said...

Are you sure vinegar is 2 Tbsp, soo-o-o much? Something wrong in this part of recipe.

Unknown said...


2 tbsp vinegar is ok, the acid is there to prevent the sugar from crystalizing

Anonymous said...

Hi Aunty Lily, tks for sharing this recipe, hv been searching allover for the Asian version.WIll give it a try and hope it turns out like yrs and we love this very much. Can we add in black sesame seeds, I heard the black sesame seeds will make it even more crunchier?

Unknown said...


yes, you can use black sesame seeds and a mixture of the two is also fine - it gives character to the finished product. I don't know if it will be crunchier.

Miss B @ Everybody Eats Well in Flanders said...

Hi Aunty Lily,
Thanks for the recipe, I made this peanut candy and it was a success! Although my syrup did not go higher than 110C (230F), yet it was already dark brown and very sticky and viscous. I quickly poured it over the nuts and it set so quickly.

Btw, do you know of a recipe to make a type of hokkien traditional wedding candy it is coated with rice crispies, longish in shape, and the inside is hollow. When you bite it, it is crunchy. I think it is called Mi Fang (米方), not the Mi Xiang/Bee Pang (米香)which is more compact.

Miss B

Miss B @ Everybody Eats Well in Flanders said...

Hi Aunty Lily,
I am actually referring to this "Lau Hua" candy, do you know how to make them? A chewy, crunchy traditional Chinese snacks. Lau Hua is made up of a crunchy core of rice biscuit coated with malted candy and sprinkled with rice flakes.

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