Sesame Toffee Recipes

QUICK SESAME TOFFEE

Steps:

• Evenly spread half of the sesame seeds in a well-greased 13-in. x 9-in. dish; set aside. , In a heavy 2-1/2-qt. saucepan, melt butter. Add sugars and water; bring to a boil over medium heat, stirring constantly. Cook and stir until candy thermometer reads 290° (soft-crack stage). Remove from the heat and stir in baking soda. , Pour over sesame seeds in pan. Sprinkle with remaining sesame seeds; gently press with a spatula. Cool. Break into pieces. Store in an airtight container.

SESAME TOFFEE

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with cooking spray; set aside. , Grease the sides of a large heavy saucepan with 2 teaspoons butter. Add the corn syrup and remaining butter; cook over medium heat until butter is melted. Add sugar and sesame seeds; cook and stir until mixture comes to a boil. Cook and stir until mixture turns a golden brown and a candy thermometer reads 300° (hard-crack stage). , Pour into prepared pan (do not scrape sides of saucepan). Spread evenly. Cool; break into pieces.

TOFFEE & SESAME BANANAS

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

SESAME TOFFEE

Steps:

• Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
• Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
• In saucepan, bring butter, sugars and water to a boil, stirring constantly.
• Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
• Immediately remove from heat; stir in baking soda.
• Pour over sesame seeds in prepared pan; let cool 5 minutes.
• Sprinkle with reserved sesame seeds, pressing lightly into toffee.
• Let cool until firm; break into pieces.
• Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

CHINESE TOFFEE APPLE FRITTERS

Steps:

• Pour flour into a shallow bowl. Dredge apple chunks in flour.
• Mix cornstarch and 2 teaspoons water thoroughly in a small bowl. Mix in egg.
• Heat oil in a large saucepan to 320 degrees F (160 degrees C). Dip apple chunks in the cornstarch mixture; cook in the hot oil until browned, about 3 minutes. Transfer to a plate using a slotted spoon.
• Combine sugar, 3 tablespoons vegetable oil, and remaining 1 teaspoon water in a separate saucepan over medium-low heat. Cook until sugar melts, turns light golden, and starts to bubble, 8 to 10 minutes. Mix in fried apple chunks until evenly coated with caramel.
• Transfer caramel-coated apple chunks to a large serving dish; lift with chopsticks to separate and create sugar threads. Garnish with sesame seeds.