Greek Sesame Seed Candy Recipes

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.

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.

Steps:

• In a heavy pan, bring the honey and water to "firm ball stage" (130 degrees C/250 degrees F).
• Take off the heat and stir in the sesame seeds and lemon zest.
• On a flat marble surface (or metal trays moistened with water, or a layer of parchment) spread the mixture evenly with a spatula or knife (or try a rolling pin) to 1 cm (1/4 inch) thickness.
• Before it cools, cut into squares (try a pizza cutter).
• When it is completely cool, wrap the squares in waxed paper and store in a covered container.

Steps:

• Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
• In a saucepan, bring honey and lemon peel to a boil.
• Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly.
• When the seeds are fully mixed in and the mixture has boiled again, remove from heat.
• Remove and discard lemon peel.
• Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).
• When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered).
• Chill for at least 2-3 hours.
• With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
• To eat, peel off the parchment paper.
• Store in the refrigerator.
• To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.

Steps:

• In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.
• Place a large sheet of parchment on a flat work surface.
• Carefully pour the honey mixture onto the paper to form a square or rectangle about 1/2" thick. Lightly sprinkle the paper with rose water & cover with half of the sesame seeds.
• Dip a spatula into rose water or oil and press down the pasteli then. Cover the surface with the remaining sesame seeds and press them into the pasteli with the spatula.
• (Instead of pouring straight onto the paper you can use a lightly oiled jelly / jam roll tin, then follow the rest of the instructions.).
• Allow to cool slightly - do not leave too long or it will become impossible to cut!. Once firm, cut into squares or diamonds and allow to cool properly.
• Wrap each piece individually in small pieces of waxed paper and store in an airtight container.

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.