In my last recipe we learned how to make rice syrup, so today I’ll introduce you to a traditional Korean candy made from rice syrup called yeot-gangjeong. It’s very easy, simple, and fast to make, and really delicious! The ingredients are simple, just this sticky rice syrup and a variety of nuts. Any unsalted mixed nuts or even a single kind of nut like peanuts will work well.
You can also make it with store-bought rice syrup, but the technique is a little different. When you use homemade rice syrup, it will bubble into small bubbles, then large, and then eventually one big bubble that almost covers the whole pan! That’s when you stop cooking it. With store bought you never get those big bubbles, so you know it’s done by how it drips from the spoon.
Now you may be curious about the taste difference. Which one is tastier? Of course yeot-gangjeong made with homemade rice syrup is much more flavorful and I think it’s less sweet, too. Both are good but homemade is better.
Once you make a batch of this you will keep eating and eating it, so it’s a great thing to make over the holidays to enjoy with your family and friends. Happy holidays and enjoy the recipe!
Yeot-gangjeong made with homemade rice syrup
Yield: About 30 pieces of candy
Ingredients:
- 1 cup homemade rice syrup
- 3 cups variety of unsalted roasted nuts
- parchment paper
Directions:
- Put the nuts in a mesh strainer over a bowl. Shake to remove any broken or dusty bits.
- Place parchment paper (12 inch x 14 inch) on a large cutting board.
- Heat the rice syrup over medium high heat for about 2 minutes until it starts bubbling. Reduce the heat to medium.
- Occasionally stir the syrup with a wooden spoon for 6 to 7 minutes as the bubbles get bigger and bigger, until it gets to the point where it is almost one big bubble covering the whole top of the pan like a balloon (should be about 220°F). Remove from the heat.
- Add the nuts and mix it all up with a wooden spoon.
- While it’s still soft and warm, quickly transfer the mixture to the center of the parchment paper on the cutting board.
- Lift the edges of the paper and cover the hot candy. Press and shape the molten candy into a square about 6 inches across. Shape and flatten it with both hands and/or a rolling pin.
- Wrap it in the paper and flip it upside down. Let it cool for 10 minutes.
- Cut it into small pieces, and serve.
- If you have leftovers, wrap each piece of candy in a candy wrapper and put them all into a plastic bag. Freeze or keep it in a cool place.
Yeot-gangjeong made with store bought rice syrup
Yield: About 10 pieces of candy
Ingredients:
- ⅓ cup store bought rice syrup
- 1 cup mixed nuts
Directions
- Heat the syrup over medium heat in a small pan for about 2 minutes until it starts bubbling.
- Stir with a wooden spoon for another 2 minutes until the bubbles are a little larger.
- When you lift your wooden spoon in the air, some syrup should drips and form into thin threads (should be about 220°F).
- Remove from the heat. Add the nuts and mix it all up with a wooden spoon.
- While it’s still soft and warm, quickly transfer the mixture to the center of the parchment paper on the cutting board.
- Lift the edges of the paper and cover the hot candy. Press and shape the molten candy into a rectangle about 2½ by 6 inches. Shape and flatten it with both hands and/or a rolling pin.
- Wrap it in the paper and flip it upside down. Let it cool for 10 minutes.
- Cut it into small pieces and serve.
- If you have leftovers, wrap each piece of candy in a candy wrapper and put them all into a plastic bag. Freeze or keep it in a cool place.
Source: Maangchi
