Old Time Sesame Seed Candy Recipes

SESAME SEED CANDY

Steps:

• Preheat oven to 350 F.
• Heat a heavy, wide-bottomed sauté pan over medium-high heat.
• Add the sesame seeds and toast lightly, about 2 minutes, stirring vigorously so they toast evenly. Keep a careful eye on the sesame seeds as they go from toasted to burnt really quickly. As soon as they start to brown, remove from heat.
• In a medium saucepan on medium heat, add maple syrup, orange zest, orange juice, and sugar and bring to a simmer.
• Lower to medium-low and continue to simmer for another five minutes, stirring regularly.
• Remove from heat and stir in sesame seeds and pistachios.
• Pour over a small baking sheet lined with parchment paper or a silicone mat. Use a spatula to distribute the candy evenly. It should be a little shy of 1/2 inch thick.
• Bake for 20 minutes. As ovens vary, be sure to check close to the end of the bake; if the sesame seeds look like they are about to burn, remove the candy from the oven early.
• Cool to room temperature. Then, snap into pieces and enjoy!

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.

OLD TIME SESAME SEED CANDY

Steps:

• Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside.
• In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel).
• Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper.
• Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.

PASTELI: SESAME HONEY CANDY

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.