First of all, it is peeling walnuts

Peach kernels into the oven, low-temperature roasting, each oven temperature is different, generally is 130-150 degrees, bake 10-15 minutes. If the oven temperature is high, the time is a little shorter, the oven temperature is low, the time is a little longer. Look at the state of the peach kernel, if there are already a lot of peach kernel browning, don't bake again, to paste.

Peach kernels baked, a lot of skin on their own off, be sure to sieve, I use the home steamer grate, sieve sieve sieve, to see how much dry skin fell down.

Screened after the flat to cool.

Heat the pan and cool the oil, non-stick pan dripping a little oil. It's a light vegetable oil like sunflower, peanut or olive oil.

Put in 80g of icing sugar and stir-fry over medium-low heat to dissolve the sugar.

Stir-fry over medium-low heat until the icing sugar is completely melted.

After the icing sugar is completely melted, immediately add 50g of honey and stir-fry to combine.

Note: I added honey, if you don't have it at home and don't like it, you can leave it out and just raise the amount of icing sugar to 110g. The icing of pure icing sugar has a bit crunchier texture than icing sugar with honey.

Soon the syrup turns this beautiful amber color.

Put down the walnuts, turn off the heat, turn off the heat, turn off the heat, and toss to hang on to the sugar. The next 10 grams of cooked white sesame seeds. White sesame seeds in order to increase the flavor, the amount of your own control, you can not use, you can also use cooked black sesame seeds, very casual.

Stir-fry until the peach kernels are basically covered with sugar, remove from the pan, and pour onto a piece of greaseproof paper or a non-stick baking sheet. If you don't have greaseproof paper or a baking sheet, it's okay to pour on a smooth, flat surface.

Lay the peaches out on a flat surface to cool, and try to spread them out a bit so they don't stick together. But even if the occasional few stick, just break them apart when they cool.