This homemade take on sesame snaps is crunchy, sweet and nutty. For gifting, wrap them in squares of waxed paper and layer in a decorative box.
- Prep time 35 minutes
- Total time 40 minutes
Ingredients
Method
In dry skillet, toast sesame seeds over medium heat, stirring frequently, until golden, about 5 minutes. Scrape into small bowl. Set aside.
In large heavy-bottomed saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 234°F (112°C) or 1 tsp mixture dropped in cold water forms soft ball that flattens when removed from water, about 10 minutes.
Stir in butter and salt. Boil until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat. Immediately stir in sesame seeds, vanilla and baking soda.
Immediately pour onto greased 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Using greased offset palette knife, smooth top. Let stand at room temperature until almost set, about 3 minutes. Using greased knife or bench scraper, score surface into 36 rectangles. Let cool until firm. Using score lines as a guide, break into pieces. (Make-ahead: Store in airtight container in cool place for up to 1 week.)
Tip from The Test Kitchen: The high oil content in sesame seeds causes them to go rancid quickly. Increase their shelf life to up to one year by storing them in an airtight container in the freezer.
Makes 36 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 24 mg
- Sugars 9 g
- Protein 1 g
- Calories 79.0
- Total fat 4 g
- Potassium 20 mg
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
- Vitamin A 1.0
