Crunchy nut candy (Yeot-gangjeong)

Measure out 2 cups of mixed nuts and 1 cup of pistachios.

Sift the nuts through a strainer to remove any dust and small particles.

Pour 1 cup of homemade rice syrup into a skillet.

Heat the syrup over medium-high heat until it starts bubbling.

Reduce heat to medium and continue to cook, stirring occasionally, until it forms large, cohesive bubbles that cover the entire pan.

Turn off the heat and immediately add the sifted nuts to the hot syrup.

Quickly and thoroughly mix until all the nuts are evenly coated.

Pour the nut mixture onto a large sheet of parchment paper.

Fold the parchment paper over the mixture and use your hands, then a rolling pin, to press it into a flat, rectangular shape.

Let the candy cool for about 10 minutes until it's firm but still slightly warm to the touch.

Unwrap and cut the candy into bite-sized bars or pieces.

Measure 1 cup of nuts and 1/3 cup of store-bought rice syrup.

Sift the nuts to remove any dust.

Pour the rice syrup into a skillet and heat over medium heat for about 2 minutes until it's bubbling all over.

Continue cooking until the syrup thickens and forms fine threads when lifted with a spoon.

Turn off the heat, add the nuts, and mix quickly to coat them evenly.

Pour the mixture onto parchment paper and shape it into a rectangular bar.

Let it cool down slightly, then cut into pieces.

Add about 1 cup of water to the pan with the leftover syrup residue.

Bring to a boil, stirring to dissolve the hardened syrup into the water.

Pour the hot, sweet tea into a mug and enjoy.