"From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day."
vegetable oil or
nonstick cooking spray, for the pan
( about 12 ounces)
1/2 cup packed dark brown sugar or 1/2 cup
light brown sugar
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.