A great nostalgic sweet that satisfies a sweet tooth! Growing up, “fistkieh” alongside “semsmieh (sesame candy)” was one of those confections we always had around the house. I remember my aunt (my mom’s sister) would visit us on certain occasions like Eid, with a package of these sticky bars in her hands. I could never resist, and years later I feel no different.

Here is a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect Fistkieh/ Sticky Peanut Bars!

Fistkieh/ Sticky Peanut Bars

A vegan snack with no added oil or hydrogenated fats. Fistkieh bars are simply made with raw, shelled toasted peanuts and sugar syrup that binds the nuts together. The sticky bars can be easily found in almost all oriental sweet shops in Lebanon and there are so many options – sesame seeds, starting from almonds, pistachios, cashews  to sesame seeds– but my favorite ones are the sesame and peanuts bars!

I tested the recipe twice for best results! In my first attempt, I only added lemon juice to the sugar syrup. The result was quite o.k but a bit harder than the store-bought variety. The second time I added a pinch of baking soda to the syrup and was glad that it came out just the way it should be. With few ingredients and a pretty simple method, you will have a gorgeous sweet that can be eaten as a dessert.

What you will need to make fistkieh: 

• Unsalted shelled and toasted peanuts
• Water, to make the sugar syrup
• Granulated white sugar
• Freshly squeezed lemon juice: to keep the sugar from crystalizing.
• Baking soda: combines with the sugar syrup to give fistkieh the texture it is known for.

How to make Sticky Peanut Bars / Fistkieh?

If you’d like to try making your own candy, this easy fistkieh recipe is a perfect place to start. An instant-read candy thermometer is helpful for monitoring the sugar syrup, a combination of sugar, water and lemon that’s heated to the firm ball stage (read the paragraph below), then you add the baking soda and peanuts and you spread the mix in a greased pan and level it with a metal spatula. Allow to cool down completely and cut into medium sized squares. Watch the video tutorial above!

What is a firm ball stage?

The firm-ball stage is when heated sugar syrup reaches a thick consistency that holds its shape when cooled in cold water.  This stage occurs between 245 and 250 degrees Fahrenheit.

You can estimate the temperature without a candy thermometer, you do the following: with a clean spoon take a bit of the bubbling sugar syrup and drop it in a ramekin of cold water. If the stage has been reached, the syrup will form a firm cluster ball – don’t expect an exact round ball. Leave to cool down for a moment then pick up the ball syrup, you must see it is a firm ball, but still pliable and easy to flatten it by squishing it. I have reached this stage after 10 minutes of simmering the sugar syrup over very low heat.

Why I love these sticky peanut bars /fistkieh?

• They’re crunchy, sweet, and very satisfying, especially when they’re freshly made.
• They are gluten-free and vegan.
• They are so easy to make.
• The recipe is so adaptable that you can substitute a different type of nuts, such as hazelnuts, pistachios, sesame seeds for the peanuts and be as delicious.
• They are elegant and easy-to-assemble snack.
• They keep for long, but make sure to store in an airtight container, and keep away from moisture and humidity and they can easily last for three weeks
• They make a great edible gift for holidays.

Shelled and toasted peanuts.

Place the sugar, water and lemon juice in a large pot, stir and bring to a boil! Reduce heat to very low and simmer (uncovered) for 10 minutes.

.

Remove from heat and directly add the baking soda.

Stir well. You will notice that the syrup will foam up a bit.

Add the peanuts

Stir well to homogenize.

Be fast to spread the fistkieh in the pan and level it with a metal spatula. Allow to it cool down completely.

Storage: Fistkieh can survive up to a week when kept in suitable storage. But beware, humidity and moisture are its enemies, so keep it as airtight as possible. Watch the video tutorial above!

Ingredients:

• 5 1/4 cups ready unsalted peanuts, shelled and toasted
• 1/3 cup water
• 2 1/4 cups sugar
• 4 tablespoons freshly squeezed lemon juice
• ¼ teaspoon baking soda

Directions:

1. Grease a 35×27 cm / 14x 10.5 inches baking sheet with a cooking spray or lightly grease with some oil.
2. Place the sugar, water and lemon juice in a large pot, stir and bring to a boil! Reduce heat to very low and simmer (uncovered) for 10 minutes. Once you reach 245 ° to 250° F / 218 / 121 °C or the firm ball stage, remove from heat and directly add the baking soda; stir well. You will notice that the syrup will foam up a bit. Add the peanuts and stir well. Be fast to spread the fistkieh in the pan and level it with a metal spatula. Allow to cool down completely and cut into medium sized squares. Enjoy!
3. Storage: Fistkieh can survive up to a week when kept in suitable storage. But beware, humidity and moisture are its enemies, so keep it as airtight as possible. Watch the video tutorial above!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine