The sesame-honey candies capture that sweet, nutty flavour of the store-bought stuff, without the annoying cellophane wrappers.
The flavour is amped up by the less-traditional addition of tahini. The tahini also keeps the candy from getting as rock hard as what you might buy – a good thing, in my book.
Sesame Candies Recipe
Servings: 64 pieces from one 8-inch slab
You’ll need about two 2-ounce spice jars of sesame seeds; you can often buy the seeds in bulk.
The candies can be stored in an airtight container at room temperature for up to 2 weeks.
Canola oil, for the pan
1 cup sesame seeds (not toasted; see Overview)
1⁄4 cup honey
1⁄4 cup sugar
Pinch kosher salt
1 tablespoon tahini, stirred well
Coat an 8-inch-square baking dish or pan lightly with the oil.
Combine the sesame seeds, honey, sugar and salt in a small, deep saucepan. Bring to a boil over medium-high heat and cook for 2 minutes, stirring vigorously.
Stir in the tahini; once the mixture returns to a boil, cook for 1-1/2 to 2 minutes, or until thickened. Stir vigorously and, working quickly, scrape the mixture into the prepared baking dish, using the back of the spoon to spread it into an even layer. (A little more oil or cooking-oil spray on the back of the spoon can help if it's sticking to the mixture.)
Let cool slightly, then use a rounded table knife or thin plastic spatula to loosen the slab around the edges. Slide it onto a cutting board, then cut into 1-inch pieces.
Serve right away (they will be a bit chewy), or let them sit at room temperature until hardened, about 1 hour.