Kanyah

Heat a dry skillet or heavy-bottomed pan over medium heat and add the sesame seeds or peanuts. Toast them, stirring constantly, for 3 to 5 minutes until golden brown and fragrant, then immediately transfer to a plate to prevent burning.

If using peanuts, allow them to cool slightly then rub them between your hands or in a clean towel to remove the skins. Coarsely crush them using a mortar and pestle or by placing them in a bag and rolling with a pin, leaving some texture.

Lightly grease a flat tray, baking sheet, or the inside of a mold with a neutral oil and set it nearby, ready for pouring the mixture.

Combine sugar or honey with a small splash of water in a clean saucepan and heat over medium heat, stirring gently until the sugar fully dissolves. Continue cooking without stirring until the syrup reaches a hard-crack stage, approximately 150°C (300°F).

Quickly stir the toasted sesame seeds or crushed peanuts into the hot syrup off the heat, mixing thoroughly and evenly to coat all the nuts.

Immediately pour the hot mixture onto the prepared greased tray and, using the back of a greased spatula or spoon, press it firmly into an even flat slab roughly 1 cm thick.

While the mixture is still warm and pliable, score it lightly with a greased knife into desired bar or square shapes. Allow it to cool completely at room temperature until fully hardened and brittle.

Once fully set and cool, break or cut the kanyah along the scored lines into individual pieces. Store in an airtight container at room temperature for up to two weeks.