photo by Feej3940
- Ready In:
- 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.
Questions & Replies
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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!
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!!!).
Awesome! Very easy & we loved it! I usually make toffee with chocolate on top. I like this change of pace. Loved the sesame seeds. I will make this again& again. Thank you very much for sharing. By the way, I scored it with a knife while it was cooling, that way once it hardened, it was very easy to break into even pieces.
Delicious! A new family favourite - my mum loves this, and she usually doesn't like sweets. I've made it a couple of times as written anda couple of times with no sesame seeds (sprinkled chocolate chips on as soon as it was in the pan, spread the chips out to make it chocolated on one side). I'm going to try substituting honey for the brown sugar and 2tbsp water, soon, because I have some friends who loooove honey.