LIDIA'S SESAME CANDY RECIPE

Lidia's Sesame Candy Recipe image

Provided by á-7418

Number Of Ingredients 11

Equipment:
1 1/4 cups sesame seeds
1 cup sugar
3 tablespoons honey
2 teaspoons butter
Extra-virgin olive oil
3/4 cup slivered almonds, toasted
Zest of 1 lemon, finely grated
Zest of 1 orange, finely grated
1 teaspoon cinnamon, ground
You will need a rimmed baking sheet; a small, heavy-bottomed saucepan; pastry brush and sturdy metal spatula; parchment or wax paper.

Steps:

Preheat oven to 350°F. 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 a 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.