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Thursday, April 17, 2014

Sesame Candy

Were not huge candy fans, so a little of this goes a long way, but it makes a pleasant change from the chocolate overload that is so commonplace at this time of year.  

Sesame Candy:

1 c. sesame seeds, toasted

3 tbsp. light brown sugar
3 tbsp. liquid honey

To toast seeds, see: 

While seeds toast, place a sheet of waxed paper (about the size of a baking sheet) on a heat-proof work surface. Have a second, similarly sized sheet at the ready. Set both sheets aside. 

In a small pan, combine sugar and honey. Stirring constantly, cook over low heat until thickened, about 5 min. Add sesame seeds, combining well. 

Immediately pour seed mixture onto first sheet of waxed paper, covering with second sheet. Using a rolling pin, roll mixture to about 1/4-in. thickness. Carefully peel paper from both sides of warm candy. Cut candy into rectangular shapes or squares. When candy has completely cooled, store at room temperature in airtight container with layers separated by waxed paper.

Tomorrow: Broken Glass Dessert.

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