EASY SESAME CANDY
This delicious sesame candy will keep for several weeks!
Provided by Lisa Lin
Categories Sweet
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 127 kcal, Carbohydrate 17 g, Protein 3.2 g, Fat 9.8 g, SaturatedFat 1.4 g, Sodium 2.3 mg, Fiber 2.1 g, Sugar 12.7 g
CRUNCHY SESAME SEED CANDY
From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.
Provided by Mercy
Categories Candy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 161.8, Fat 8.9, SaturatedFat 1.2, Sodium 4.3, Carbohydrate 19.8, Fiber 2.2, Sugar 15.4, Protein 3.2
CRUNCHY SESAME CANDY
You need just two ingredients to make these nutty, not-too-sweet candies that are popular during Eid, the Muslim holiday celebrated at the end of Ramadan.
Provided by Zerrin Gunaydin
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Line a small tray with parchment paper.
- Prepare another piece of parchment paper in the same size.
- Heat sugar in a non stick skillet over low heat until it melts and caramelizes stirring occasionally for about 45 min.
- Take it from stove and add in sesame seeds. Mix quickly with a spatula.
- Pour the mixture on the parchment paper and cover it with the other piece of parchment paper.
- Flatten it with the help of a rolling pin.
- Let it cool and remove parchment paper.
- Break it roughly with hands and serve.
GREEK SESAME SEED CANDY
Categories Candy Dessert Quick & Easy Honey Gourmet
Yield Makes 42 to 56 candies
Number Of Ingredients 6
Steps:
- Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
- Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
- Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.
SESAME CARAMELS
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 64
Number Of Ingredients 8
Steps:
- Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
- In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
- Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
- Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
- Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.
OLD TIME SESAME SEED CANDY
Maw Maw Vincent made this specialty. She was a Cajun Lady from Lyons Point, La. We would go visit, and she would WHIP us up a batch. This recipe came from generations of long ago. Once the candy was made, she excitedly would hurry up and serve us a piece. She had a UNIQUE way. She would use no utensils. She would grab a section and just pull apart a serving size and LITTERALLY slam dunk it into our waiting plates.lol. We had to hold on tight to our plates not to drop the treat. When the name sesame seed is mentioned, we can't help but think of her.
Provided by Concert Lady
Categories Candy
Time 30m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside.
- In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel).
- Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper.
- Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.
Nutrition Facts : Calories 397.9, Fat 19.9, SaturatedFat 4.4, Cholesterol 5.1, Sodium 210.6, Carbohydrate 52.3, Fiber 3.3, Sugar 45.4, Protein 6.9
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