Recipe by Mercy
From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.
Top Review by brainsandbeauty6
This is a great recipe. It's much easier than rolling out the dough between sheet of waxed paper. I followed the directions exactly, and the dough came out of the pan easily, and cut easily. Slide the cutting board and dough to the edge of the counter and cut with the flat part of the sharp side of the knife, and you get perfect even cuts.
- vegetable oil or nonstick cooking spray, for the pan
- 473.18 ml sesame seeds (about 12 ounces)
- 118.29 ml honey
- 118.29 ml packed dark brown sugar or 118.29 ml light brown sugar
- 2.46 ml ground cinnamon
- 1.23 ml ground ginger
Directions See How It's Made
- Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
- Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
- Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
- Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
- Slowly bring the mixture to a boil over medium heat, stirring constantly.
- As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
- Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
- Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
- Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
- Run the spatula around the edge of the candy to loosen it.
- Then turn out the whole slab of candy onto a wooden board or other cutting surface.
- Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
- Cool the candies completely; then store them in an airtight container at room temperature.
- If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.