Meni Meniyongmali Sesame Honey Candy Recipes

SESAME HONEY CANDY

Steps:

• Generously grease a baking sheet with olive oil and set aside. Heat a well-seasoned cast iron skillet over medium-high flame until it becomes hot to the touch. Pour three cups sesame seeds into the hot pan and stir them continuously with wooden spoon until they're well-toasted and golden-brown in color - about four to six minutes. Stir honey and a generous dash of unrefined sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens. Pour the mixture of honey and sesame seeds onto your greased baking sheet and pat down and smooth out the mixture with a wooden spoon. Score the candy into pieces of 1/4-inch by 1-inch and set the pan aside until the candy is cool enough to handle comfortably. When cool to the touch, but still warm enough to be malleable, grease your fingers with olive oil and roll the pieces of honey candy into small small, round logs. Allow to cool completely before serving.

SUNNY HONEY CANDY (NO COOK)

Steps:

• Blend honey and peanut butter together in bowl.
• Gradually add dry milk, mixing well.
• Mix in raisins and nuts.
• Shape into log (use waxed paper to make this a little easier). Wrap tightly and store in refrigerator.
• To serve, cut into 1/2-inch slices.

MENI-MENIYONG(MALI SESAME HONEY CANDY)

Steps:

• Preheat oven to 450ºF.
• Spread the sesame seeds on a baking sheet and toast in the oven for about 10 to 12 minutes. Remove and cool.
• Heat the honey and butter in a small saucepan over medium-low heat, stirring until it bubbles and darkens somewhat, about 3 to 5 minutes.
• Stir the toasted sesame seeds into honey mixture. Spread the mass onto a buttered baking sheet to a thickness of about 1/4 inch. Cool until it is just warm and cut into finger-sized pieces. Cool completely and serve.
• Variations.
• •For a tasty coating that will keep fingers less sticky, roll the candy in more toasted sesame seeds to coat after cutting it into pieces.