SESAME CANDY
Make and share this Sesame Candy recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 40m
Yield 24 pieces
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.5, Fat 4.1, SaturatedFat 1.1, Cholesterol 3.3, Sodium 17.4, Carbohydrate 20, Fiber 0.7, Sugar 18.2, Protein 1.2
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
SESAME HONEY CANDY
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars.
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 CANDY
Here's another sweet that, like figs stuffed with almonds, is usually made around the holidays. It is simply a caramel syrup with sesame seeds stirred in, poured onto a counter to cool in a thin layer, and cut into bite-sized candies. A smooth, nonporous surface like marble, granite, or stainless steel is best for the cooling; avoid porous wooden surfaces or Formica.
Yield makes about 5 dozen pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spread the sesame seeds on a rimmed baking sheet, and place it in the oven. Toast the seeds until light golden, shaking them on the baking sheet occasionally, about 8 minutes. Let the seeds cool on the sheet.
- Put the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil. Simmer until the syrup is a deep-caramel color, about 5 minutes.
- Meanwhile, brush a nonporous work surface (such as granite or stainless steel) with olive oil; coat the metal spatula with olive oil as well. When the caramel is done, turn off the heat, and stir in the sesame seeds, almonds, citrus zests, and cinnamon. Pour (and scrape) the molten candy from the pan onto the work surface, and quickly spread it into an even rectangular layer, about 1/2 inch thick. Allow it to cool and firm up for a minute or two, to firm up but not harden.
- With a serrated knife and a straight edge, slice the sheet of candy into 1-inch strips. Then cut diagonal slices 1 inch apart. Divide the strips into diamond-shaped pieces. With a metal spatula separate the pieces, and arrange them in a single layer, not touching, on trays lined with parchment or wax paper, and let them harden completely. Store them in an airtight container with parchment or wax paper between the layers.
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- Toast the sesame seeds in a medium pan by stirring at low heat for almost 6-8 minutes. When they are golden brown and give off their fragrance, immediately remove the pan from the heat as they can pop and jump out of the pan like popcorns. They can also easily burn with the heat of the pan. Set aside. Alternatively, you can toast them in the oven by placing them on a baking sheet at 350°F(177°C) until they are golden brown and give off their fragrance.
- Place the sugar in a big pan and let it melt at med-low heat. Don’t stir but swirl the pan to avoid crystallization. When some parts of the sugar melt and become liquid and some parts don’t melt, use a long heat proof spatula and put the melted sugar on top of unmelted sugar. This step helps melted sugar not to burn but unmelted sugar to melt. Swirl the pan and if there are still some unmelted pieces, start stirring, they will melt shortly.
- As the sugar melts and turns to amber color, remove the pan from the heat immediately and add the toasted sesame seeds and stir. Make sure sesame seeds are mixed with melted sugar evenly. After they all mixed, place the caramelized sesame seeds on to a parchment paper and spread it with a spatula. Be careful as the mixture is very hot. Put another parchment paper on top of the caramelized sesame seeds and level it with a rolling pin. Cut into pieces as you like with a sharp knife while it is still warm.
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- 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.
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