sesame candy
As something of an apology to some of the people who have had to put up with my deadline crazies this month, I've been making sesame candy. And to make amends to you few dear readers for having fallen off the blogging horse again, I'll also tell you how to make it. If you have a candy thermometer (and if you do not, why in Christendom not?!*), this is a cinch to make, attractive, and delicious. Happy Holidays!
Ingredients
1 c black sesame seed
1 c white sesame seed (I replaced this partly with some pumpkin seed I had)
1 tbs anise seed (optional)
1/2 c honey
1/2 c brown sugar
3 drops vanilla flavoring
butter for pan
Equipment
large skillet
small saucepan
9x9" baking pan
cutting board
candy thermometer
Directions
Grease the baking pan with butter, and set aside. In the skillet, roast all seeds on medium for 5 minutes, or just until aromatic. Set aside.
In saucepan, combine honey, sugar, and vanilla. Either keep the candy thermometer in a cup of warm water, or put it in your saucepan now. While stirring, slowly bring to a boil. Check temperature with candy thermometer. When syrup hits 275 degrees, remove pan from heat and add the sesame seeds, stirring constantly. Turn mixture into the pan. Spread evenly. Let it cool 5 min, then flatten the surface with a spatula.
Let cool an additional 10 min, or until the mix is warm but firm, then use spatula to pop it out of the pan onto the cutting board. With a greased knife, cut into squares (or rectangles, or whatever). Let cool to room temperature.
Place into wax paper or candy cups to serve.
PROTIP: if you misjudge the cooling time for the candy and it gets too hard for you to cut (as I did D:), heat up some water in the skillet and place the baking pan in it to soften the sugar again.
*Earl Grey ftw.
