Yield: 1 servings
|2 cups||Sesame seeds|
Do not make candy on a hot or humid day. In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305~ to 310~ on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture on to it. Set baking sheet on a cooling rack. When cooled, but not hard. score into diamond shapes. When cooled completely, remove candy and separate into pieces. This is listed as a Saudi Arabian recipe Posted to RecipeLu List by "Diane Geary" <diane@...> on Apr 13, 1998.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 24, 1998, converted by MM_Buster v2.0l.