Easy Sesame Candy Recipes

SESAME CANDY (芝麻糖)

Steps:

• Preheat the oven to 300°F (150°C). Line a large 9" x 13" baking sheet with parchment paper. Note 1
• (Optional, but recommended) If you are using raw sesame seeds, toast them in a dry pan over medium heat for 3-6 minutes until fragrant. Set aside to cool. Also toast the walnuts (or any other nuts) in the pan until browned and fragrant, around 5 minutes. Roughly chop the walnuts and set aside to cool. Note 2
• In a bowl, add the egg whites, sugar, and salt. Mix until just combined. Do not whisk or incorporate any air.
• Add the sesame seeds and walnuts to the bowl. Mix well to combine.
• Pour the mixture into the lined baking sheet. Press down firmly to make sure the candy is compact. Note 3
• Bake the candy for 1 hour.
• Remove the candy from the oven and use a sharp knife to cut it immediately into squares. The candy is easiest to cut when warm.
• Let the candy cool before storing in an air-tight container. The sesame snack can be stored for up to a month in a cool, dry place.

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

EASY SESAME CANDY

Steps:

• Lay a silicone mat on your work surface. You will use this for rolling out the sesame candy.
• Pour the black sesame seeds into a large pan and toast them on medium-high heat for about 3 to 4 minutes, stirring frequently. Because of their black color, it may be difficult to tell when the sesame seeds are done toasting. The sesame seeds usually release a faint aroma when they are ready. You can also see wisps of smoke coming from the sides of the pan. Turn off the heat and transfer the sesame seeds to a bowl.
• Next, toast the plain sesame seeds for 3 to 4 minutes, stirring occasionally. Transfer the toasted seeds to the bowl with the black sesame seeds. Mix the two types of seeds together.
• In a large stainless steel pan, add the oil, honey, and sugar over medium heat. Stir everything together and wait for the sugar to dissolve completely. This will take several minutes, and the syrup should be runny. Make sure to stir frequently to keep the sugar from burning.
• Once the sugar dissolves, turn off the heat. Add the sesame seeds and stir to coat the seeds with the syrup.
• Working quickly, pour the sesame seeds onto the silicone mat. Try to pile all the seeds into one mass. Lay the other silicone mat over the seeds and press down gently. Use a rolling pin to roll out the sesame candy. You want to make sure to be quick here so that you can roll out the candy into a thin layer.
• Lift up the top silicone mat. Lay a chopping board over the candy. Carefully flip the candy onto the chopping board. Remove the silicone mat.
• Use a sharp knife to trim the sides of the sheet of sesame candy so that you get straight edges. Cut the candy sheet into 1-inch strips of candy. Cut each strip into candies about 1 1/2 to 2 inches long. Don't worry if your candy isn't uniform in size. Mine are never perfect.
• You can enjoy the candy immediately. The candy will continue to harden as it cools to room temperature. Once cooled, store the candy in an airtight container for several weeks.

SESAME CANDY

Steps:

• Wash sesame seeds and remove any debris that may be in the seeds and drain well.
• Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
• Pour seeds into skillet and stir constantly.
• Dry and parch seeds until light brown, approximately 2 minutes.
• Watch closely, do not burn seeds.
• In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
• Using a wooden spoon, stir constantly until ingredients are dissolved.
• Cook over medium high heat to light crack stage.
• If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
• Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
• Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
• Score candy while still warm and cut into squares when cool.