Ampaw

Method

1. Toast the puffed rice briefly in a wide dry pan until crisp and fragrant, then keep it warm.
2. Grease or line a shallow tray and oil a sturdy spatula before starting the syrup.
3. Combine brown sugar, water, glucose or corn syrup if using, butter, and salt in a heavy pan.
4. Boil without stirring until a drop placed in cold water forms a firm, bendable thread; avoid taking it to a dark bitter caramel.
5. Remove from the heat, add the warm puffed rice and sesame or peanuts if using, and fold quickly until evenly coated.
6. Press into the prepared tray with the oiled spatula, using firm even pressure without crushing the rice.
7. Score into bars while warm but wait until cool before separating them.
8. Store airtight as soon as completely cool so humidity does not soften the ampaw.