RECIPES

DIRECTIONS:

1. Start by heat-treating your flour. Do not skip this step, as raw flour is not safe for consumption. Heat-treat the flour either in the oven or the microwave & then let it cool.
   • Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 9-12 min or until it reaches a temperature of 160°F.
   • Microwave: Measure flour into a microwave-safe bowl & heat for 1 min. Check the temperature with a thermometer. Continue heating in 15-sec intervals until it reaches 160°F.
2. In a saucepan combine sugar and water. Bring to a boil and let it cook for 3 minutes. Then add vinegar, vanilla extract, Ty Ling Pure Sesame Oil and food coloring. Boil until it reached 245°F. If you don’t have a thermostat: drop a little spoonful of the syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
3. While the sugar syrup is cooking sieve flour onto a clean work surface.
4. Grease a nonstick pan with Ty Ling Pure Sesame Oil and pour the cooked syrup into the pan. Let cool for 5 minutes, then fold the outer ends into the middle. Let cool for another 5-10 minutes. 
5. Grease your hands with Ty Ling Sesame Pure Oil and divide cooled sugar syrup (should still be a little warm but not hot) into 1/2. Take 1 half and fold the syrup in your hands for around 1-2 minutes. Shape it into a disk, then gently shape a hole in the middle. It should look like a donut now. 
6. Place the donut into flour, and sprinkle more on top. Gently stretch the donut, to widen the circle. Once wide enough, twist and fold over each other. When twisting it should look like an 8, then bring one side over on top of the other. Now we have 2 stands, stretch that out and gently pull then make an 8 again and pull again. Repeat until the candy turns into fine strands. 
7. Portion and serve with freshly chopped nuts. Enjoy!