Crunchy Sesame Seed Candy Recipes

CRUNCHY SESAME SEED CANDY RECIPE

Steps:

• Toast the raw sesame seeds in a non-stick pan until golden, for 6-8 minutes over low heat, stirring occasionally. When they are golden brown and spread a nice nutty smell, remove the pan from the heat. Immediately transfer them into a bowl, otherwise they might get burnt due to the heat of the pan.
• Put the sugar in a large pan and let it melt over medium heat. Do NOT stir it, swirl the pan instead to avoid crystallization. When some parts of the sugar melts and some parts of it remains as it is, use a heat-proof spatula with a long handle and fold the melted sugar on the unmelted sugar. This will help the melted sugar not to burn and unmelted sugar to melt. Swirl the pan again for a few times. Repeat the same step for any unmelted sugar.
• When the sugar completely melts and turns into an amber color, remove it from the heat. Immediately add in the toasted sesame seeds and give it a good stir. Make sure they are combined well.
• Transfer the caramelized sesame seeds onto a parchment paper and spread it with a spatula. It will be too hot, so be careful and don't touch it.
• Place another parchment sheet on the sticky sesame seeds and level the mixture with a rolling pin.
• Slice with a sharp knife when it is still hot. You can cut it into squares, triangles or rectangles. And they don't have to look perfect.
• Let them cool completely and store in jars or airtight containers at room temperatures for several weeks.

3-INGREDIENT SESAME SEED CRUNCH CANDY (GLUTEN-FREE)

Steps:

• In a large greased pot, bring the honey (or vegan honey) and erythritol to a boil for 5 minutes.
• In the meantime, toast the raw sesame seeds in a saute pan for a few minutes until golden brown, if using raw seeds (otherwise, skip this step).
• Once the honey pot is bubbling and the seeds are toasted, add the seeds to the honey mixture and boil again to thicken, about 10 minutes, stirring occasionally.
• Carefully pour the hot candy mixture into a greased parchment paper lined baking dish or cookie sheet in a thin layer.
• Allow to cool at room temperature before cutting into squares, bars, or broken off pieces.

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

CRUNCHY SESAME SEED CANDY

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.

KEO LAC VUNG (PEANUT AND SESAME CANDY)

Steps:

• Melt the butter in a saucepan over medium-low heat or in a bowl in the microwave. Remove from the heat and add the peanuts, sesame seeds, salt and baking soda, then stir to combine. Set near the stove, along with a rolling pin and 2 sheets of parchment paper (each roughly 12-by-15 inches), one of which is set atop a cutting board.
• In a small saucepan, use a silicone spatula to stir together the sugar, corn syrup and 2 tablespoons water. If anything clings to the spatula, scrape it into the saucepan. Clip a candy thermometer to the saucepan. Bring the mixture to a frothy boil over medium heat, then let bubble, undisturbed, until golden and the thermometer registers 300 degrees, 2 to 4 minutes.
• Turn off the heat and immediately dump and scrape in the nut mixture. Stir vigorously for 5 to 10 seconds to combine well. (If it seizes up, rewarm the pan to loosen.) Pour the candy mass onto the parchment on the cutting board.
• Immediately use the spatula to press the mixture into a 3/4-inch-thick slab. Put the other piece of parchment on top, then use the rolling pin to flatten the slab to 1/4-inch thickness. To smooth out the subtle ridges on top, use the warm saucepan like an iron, running it over the candy. So long as the candy is warm-hot, you can manipulate it; nudge and neaten its sides with the broad side of a knife or metal bench scraper, if you like.
• Remove the top parchment layer. While the candy is warm, cut into 1- by 2-inch rectangles or any other shape you desire. Let cool at least 30 minutes before snapping the pieces apart. The candy tastes best once totally cool. Store in an airtight container at room temperature for up to 2 weeks.

GREEK SESAME SEED CANDY

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.