Sesame Toffee

Recipe by Lennie
READY IN: 40mins
YIELD: 30 pieces




  • 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.