Roast the raw peanuts in the pan over low heat until fragrant. When done, rub the peanut skins with your hands to remove them.

If using raw sesame seeds, toast them in the pan as well until fragrant. You will know they are ready when it feels hollow and smells fragrant.

In a non-stick pan, combine sugar, maltose, and water.

Heat over low heat until the mixture turns into a caramel color. During this step, keep stirring to prevent the sugar from forming crystals, which can become small clumps. You want to make a syrupy, caramelized mixture.

Test the sugar mixture by performing a water test. Pour a small amount of sugar mixture into a bowl of cold water. The syrup can form threads or form a soft ball. These are the first two stages of heating candy, and you want to make sure you do not go past the soft ball stage. Otherwise, the sesame candy will be too hard to bite.

When you have achieved your desired consistency, mix in the roasted peanuts and black and white sesame seeds. Quickly stir until well combined.

Transfer the mixture to a baking tray lined with parchment paper.

Place parchment paper on top of the candy. Flatten the top and compress the candy onto the tray to take its shape. Make sure to compress well to prevent the ingredients from falling apart.

Take out the candy and cut it into smaller rectangular pieces while it is still warm. From steps 6 to 9, make sure to do them as quickly as possible before the sugar mixture hardens. Otherwise, you won't be able to shape and compress the candy as soon as the sugar hardens.

Let the candies cool at room temperature and wait for them to harden completely. Store the sesame candies in an airtight container at room temperature. I don't recommend storing them in the fridge since they will become too hard like a rock.