| This makes about 100 candies.
2 1/2 c white sesame seeds
1/4 c all-purpose flour
1 c chopped blanched almonds
3/4 c honey
1/2 c sugar
1/2 c water
1 t lemon juice
Preheat oven to 350 oF.
Combine sesame seeds, flour, and almonds.
Pour mixture onto 2 ungreased cookie sheets and bake in preheated oven
8-10 minutes until lightly browned. Set aside.
In saucepan, combine honey, sugar, water, and lemon juice. Boil 25-30
minutes, until syrup reaches the soft ball stage (234-240 oF on candy
thermometer).
Add sesame seeds, flour, and almonds to mixture.
Cook over low heat 5 minutes, stirring occasionally.
Remove from heat and let cool 1-2 minutes.
Turn mixture out onto a wet wooden board.
Wet hands with cold water and form mixture into a ball.
Roll ball to 1/2-inch thickness.
Cut immediately itno diamond or rectangular shapes and allow to cool
util firm.
Store in tightly covered container, separating layers with waxed paper.
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Semesmyah (Sesame Candy) (makes 9 ounces)
6 ounces (about 2 cup) sesame seeds
3 Tablespoons brown sugar
3 Tablespoons honey
1. Toast sesame seeds: spread seeds evenly in a 10" skillet. Stirring
constantly, cook over medium-low heat for about 5 minutes; Remove
pan from heat and set aside.
2. In a small saucepan. combine sugar and honey. Stirring constantly,
cook over low heat until thick, about 5 minutes. Add the sesame
seeds and mix thoroughly.
3. Pour the sesame-seed mixture onto a sheet of waxed paper; place
another sheet of waxed paper on top and, with a rolling pin, roll
out the mixture to a thickness of about 1/4-inch. Remove the paper
and cut into small squares. Let cool and separate the pieces. Store
in an air-tight container.
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