Prep 10 mins
Cook 30 mins
From an excellent cookbook, The Canadian Living Christmas Book.
- 1 cup sesame seeds
- 1 cup butter
- 1 cup white sugar
- 1⁄2 cup packed brown sugar
- 3 tablespoons water
- 3⁄4 teaspoon baking soda
- Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
- Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
- In saucepan, bring butter, sugars and water to a boil, stirring constantly.
- Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
- Immediately remove from heat; stir in baking soda.
- Pour over sesame seeds in prepared pan; let cool 5 minutes.
- Sprinkle with reserved sesame seeds, pressing lightly into toffee.
- Let cool until firm; break into pieces.
- Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.
Read this recipe a few weeks ago and added it to my cookbook planning on including it in my Christmas gift baskets, love the flavour.
Thank you so much for this recipe! I've always avoided recipes that required a candy thermometer because I thought I'd manage to mess it all up, but not so! This stuff is wonderful, and now I'll be making many kinds of candy. I didn't wait the full 5 minutes to sprinkle the rest of the sesame seeds, though, because it was starting to set up, and as another review said, I was afraid they wouldn't stick. Other than that, I followed the recipe as written, and my family is already bugging me to make some more!
Ok, people, ya gotta try these! They are delicious! Easy to make and sinfully delicious. Make sure you make these and them immediately give most of them away - or you'll eat 'em all up yourself. The toffee is tender, buttery and flaky-crisp that just melts in your mouth (if you want a harder toffee - then cook til the hard crack stage). The toasty sesame seeds are so yummy. My only suggestion - don't wait the five minutes indicated in step 6 but rather sprinkle the reserved seeds on immediately after pouring the candy into the pan. The candy hardens very quickly and if you wait the 5 minutes it has already set up enough so that a lot of the seeds won't stick. Thanks Lennie for a well-written candy recipe that is easy to follow and easy to understand (and really easy to EAT!!!).