Prep 30 mins
Cook 0 mins
Maw Maw Vincent made this specialty. She was a Cajun Lady from Lyons Point, La. We would go visit, and she would WHIP us up a batch. This recipe came from generations of long ago. Once the candy was made, she excitedly would hurry up and serve us a piece. She had a UNIQUE way. She would use no utensils. She would grab a section and just pull apart a serving size and LITTERALLY slam dunk it into our waiting plates.lol. We had to hold on tight to our plates not to drop the treat. When the name sesame seed is mentioned, we can't help but think of her.<smile>
- 2 1⁄2 cups cane syrup
- 2 1⁄2 cups granulated sugar
- 1 lb roasted peanuts (parched)
- 1 pint sesame seeds
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup pecans, chopped (or more)
- 1 cup flaked coconut
- Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside.
- In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel).
- Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper.
- Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.