Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | honey |
2½ tablespoon | lemon juice |
1.00 tablespoon | sesame seeds; toasted |
1½ tablespoon | butter; melted |
½ cup | tahini paste |
Combine the honey and ¼ cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage (234 to 238 degrees) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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