Korean-Style Oranda Puffed-Grain Syrup Bars (6 Servings)

Roughly chop and briefly dry-toast 70 g roasted peanuts and pumpkin seeds, then cool. Line a square heat-safe container with parchment.

Add 170 g grain syrup, 25 g sugar, 16 g butter, salt and 1 tbsp water to a wide pan. Heat over medium until melted and gently bubbling. Never touch or taste hot syrup.

Add 250 g puffed grains and 70 g nuts/seeds; stir on low until thin syrup threads form between pieces, then turn off the heat.

Transfer into the mold and flatten with a heat-resistant spatula. Do not press with bare hands while hot. Unmold when cool enough to hold its shape.

Carefully cut while slightly warm, before fully hardened. Cool completely and store airtight in a cool, dry place. Discard if damp or off-smelling.