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Crunchy Sesame Seed Candies

Anyone who celebrates Hanukah or Rosh Hashanah is most likely familiar with these crunchy candies. It is easy to make but you will find the recipe is best made during cool, dry days as the moisture in the air can affect the outcome. Expect to spend about 1/2 hour from start to finish on this delicious recipe.

To make these crunchy sesame seed candies, you will need the following ingredients:

Vegetable oil or non-stick cooking spray to coat the pan
2 cups of sesame seeds (about 12 ounces)
1/2 cup of honey
1/2 cup of packed dark or light brown sugar
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger

Begin by spraying or coating a casserole dish or baking pan so the candies will not stick. Set this aside as you turn your attention to the sesame seeds. These will be placed in an ungreased, non-stick skillet over medium heat. Stir often while you allow the seeds to become lightly browned and aromatic. Place the seeds, be sure none are left in the pan, into a bowl and allow them to cool.

Return the skillet to the heat and add the brown sugar, honey, cinnamon and ginger over medium heat. Stir this mixture constantly and bring it to boil. As soon as the mixture comes to a full rolling boil, begin timing. Allow the mixture to cook exactly two minutes.

When the two minutes are over, remove the skillet from the heat and add the sesame seeds. Stir this until they are completely mixed. Pour the mixture quickly into the prepared pan. With a metal spoon or spatula that has been dipped into cold water, press the candy into the pan so that there is an even, smooth layer. Let the candy cool for 15 minutes, or until it is only lukewarm to the touch.

Carefully run a spatula around the edges of the pan to loosen the candy. Turn the candy out on a cutting board or table with waxed paper covering it. While it is still pliable, cut the candy into small shapes – rectangles, diamonds, triangles or squares. If you have very small cookie cutters, you may want to use them.

Allow the candy to cool completely. Store this in an airtight container at room temperature. This recipe will make approximately 64 small pieces of candy