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.
- Ready In:
- 45mins
- Serves:
- Units:
11
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ingredients
- vegetable oil or nonstick cooking spray, for the pan
- 2 cups sesame seeds (about 12 ounces)
- 1⁄2 cup honey
- 1⁄2 cup packed dark brown sugar or 1/2 cup light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
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.
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These are great. Like another reviewed said "I can't stop eating these". My mom was from Sicily and she made them when I was young. I've tried other recipes but this is by far the best. I even added about 1/2 cup of toasted whole almond to it and reduced the sesame seeds to 1 and 1/2 cups, but even with just sesame seeds, it's great.Reply
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