Total Time
Prep 10 mins
Cook 30 mins

From an excellent cookbook, The Canadian Living Christmas Book.


  1. Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
  2. Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
  3. In saucepan, bring butter, sugars and water to a boil, stirring constantly.
  4. 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.
  5. Immediately remove from heat; stir in baking soda.
  6. Pour over sesame seeds in prepared pan; let cool 5 minutes.
  7. Sprinkle with reserved sesame seeds, pressing lightly into toffee.
  8. Let cool until firm; break into pieces.
  9. Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.
Most Helpful

5 5

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.

5 5

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!

5 5

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!!!).