Sesame Seed Candy

Sometime around September 2010 my little ocean town acquired a second organic grocery store. Years ago my mother introduced me to the most delicious thing ever (other than sushi and mint chocolate chip ice cream): Sesame seed candy! It was wonderful. A hard crunch that slowly turned into a stick to your teeth chew, and the underlying toasted tones that almost resembled peanuts. Just yum! There they were again at the front counter. We bought several and I realized I needed to make my own so recently I’ve been trying to recreate this delicious treat and I believe that I may have got it.

 First off, the ingredients:

  • 6 tbs honey

  • 6 tbs brown sugar

  • 1 cup sesame seeds (or toasted if you want to cut out some work)

  • a pinch of salt


  • a small saucepan
  • a large saute pan for toasting the seeds
  • 2 stirring spoons
  • a bowl scrapper
  • large bowl
  • oven pan to let candy cool on
  • rolling pin
  • parchment paper
  • candy thermometer
  • cookie sheet preferably with no edges
  • a large knife


  1. Combine salt, honey, and brown sugar in the saucepan.

  2. Put saucepan on low heat with candy thermometer. You’ll have to wait till it says 302 degrees F to be done. (Make sure you picked a sauce pan that will give the honey/brown sugar mixture room to bubble, cause it does!)

  3. Place seeds in saute pan on medium low heat. Continue to rotate and stir the seeds till they begin to slightly brown (tan) and begin to give off a lightly toasted scent. Remove from heat and place in large bowl.

  4. Place a piece of parchment paper inside your cookie sheet.

  5. Once the candy thermometer reaches 302 degrees F, remove the honey/brown sugar mixture from the burner and turn off heat. Immediately mix into the bowl that contains the seeds. Mix quickly then pour onto lined pan. (anything used so far place in sink and let soak, this stuff is sticky!)

  6. Place another piece of parchment paper over the candy mixture.

  7. Take the rolling pin and roll out candy to the desired thickness.

  8. After rolling let cool slightly so that it’s not too hot to the touch, but it still gives. At this point cut the candy into the desired size and shape.

  9. Let cool to room temperature then place in refrigerator.

  10. After an hour or so it is now time to break apart and enjoy!

Thank you and I hope everything goes well!


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