Name: Crunchy Sesame Seed Candy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 serving(s)
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

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Recipe by Mercy

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Crunchy Sesame Seed Candy created by mcoqueen

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:

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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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RECIPE MADE WITH LOVE BY

@Mercy

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@Mercy

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"From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day."

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question by dmamo919

7/15/2020

Why did it not get crunchy? Were you suppose to stop stirring during the final two minutes of boiling?

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review by timdill53

4/27/2019

Be careful not to over toast your seeds. They take on a bitter flavor, I found out, not horrible, just could be better if more lightly toasted. I really like the subtle ginger cinnamon flavor in these candies.

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tweak by Aaron M.

3/5/2019

I didn't have enough sesame seeds so my candies turned out looking like brittle. Since it's a treat I decided to add organic butter to the brown sugar and honey. OMG.............

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tweak by Mary K.

9/14/2017

I did 1/2 sucanat (dehydrated cane juice) and 1/2 raw honey.

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review by Albina M.

4/23/2017

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.

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