You can skip this step if you have ready-to-make roasted sesame seeds like me. Otherwise, In a dry skillet over medium-low heat, toast the black and white sesame seeds separately until fragrant, stirring frequently to prevent burning. Remove from heat and set aside. This enhances their nutty flavor and aroma.

Grind the roasted peanut into smaller pieces. Set aside.

In a small saucepan, combine the sugar, maltose, vegetable oil, and water. Heat over medium heat, stirring until the sugar dissolves and starts to bubble about 2-3 minutes.

Quickly add the toasted sesame seeds and peanuts to the sugar mixture, stirring until evenly coated.

Pour the mixture onto a silicone mat or a lined parchment paper baking tray. This will prevent the candy from sticking and make it easier to remove once it has cooled.

Then, use a rolling pin to flatten it into an even layer, about ¼ inch thick.

While still warm, cut the candy into small pieces using a sharp knife or pizza cutter. Let it cool at room temperature until firm. Enjoy!