Recipe: Sesame Candy

The forum that is my primary social outlet is having a food swap. There are a few of us who signed up, filled out a questionnaire about preferences (including whether we would be willing to eat homemade food from a virtual stranger), allergies, etc. and were matched up with a name. The responses from the name I was assigned are funny and reminded me of this recipe.

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Toasted seeds and nuts

I have made this before. But like many recipes, I tried it when I first got the cookbook. Then when the novelty of the book wore off, I put it on the shelf and forgot about it.

I really need to go through this book and make some of these things.

Usually when I make this, I do a half batch. So that’s what I’m including below. Depending on how you cut them, you can get 30-50 pieces from the half batch.¬†They are small, but then you can have more than one piece, or can try something else off the dessert tray. They have a nutty flavor that’s only lightly sweet, and are a great little tidbit to include on a cheese tray. Making smaller batches means you can make a couple of variations, trying different nuts and seasonings, without ending up with candy for weeks.

If you live near a store with a good bulk foods department, check it out for some of the ingredients. They can be pricey at standard mega-marts. Middle Eastern groceries are a good source for inexpensive sesame seeds, too.

A word of warning: this stuff gets HOT. The oils in the nuts and seeds come out during toasting and can burn if you’re not careful pouring them into the mixing bowl. And molten honey not only burns, it sticks.

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