Crunchy Sesame Seed Candy

"From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day."
 
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photo by mcoqueen photo by mcoqueen
photo by mcoqueen
photo by mcoqueen photo by mcoqueen
Ready In:
45mins
Ingredients:
6
Serves:
16
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ingredients

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directions

  • 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.

Questions & Replies

  1. Why did it not get crunchy? Were you suppose to stop stirring during the final two minutes of boiling?
     
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Reviews

  1. 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.
     
  2. Easier than what I thought it would be. I think next time I'll use a little less sesame seeds though and see if it still turns out, since I really like the honey mixture.
     
  3. I can't stop eating these! I used part Organic Sucanat, part Organic Whole Cane sugar & part regular brown sugar along with Organic Wildflower Honey & Bob's Red Mill Brown Sesame Seeds. As per the toasting directions on the package of sesame seeds, I put them on a pan in a 350 degree oven for 10 minutes. So easy! It was a little tough getting the slab out of the pan. Maybe a little more 'grease' in the pan or don't cool as long next time. These are worth the effort!!
     
  4. The candy sold in Greece and Turkey in cellophane paper. Now I can make it myself! My sugar was rather large grained and would not melt in honey so I added about 1 tbs water to help dissolve it. Carried on as instructed and it turned out great. I might try just a little less sesame seeds as well.
     
  5. Be careful not to over toast your seeds. They take on a bitter flavor, I found out, not horrible, just could be better if more lightly toasted. I really like the subtle ginger cinnamon flavor in these candies.
     
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Tweaks

  1. I didn't have enough sesame seeds so my candies turned out looking like brittle. Since it's a treat I decided to add organic butter to the brown sugar and honey. OMG.............
     
  2. I did 1/2 sucanat (dehydrated cane juice) and 1/2 raw honey.
     
  3. I added some roasted almonds.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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