Sesame Snap Candy

Who doesn’t like toasted sesame seeds?  (If you don’t, then what’s your problem?  If you have diverticulitis, then you’re allowed to not like sesame seeds, what with the intestinal discomfort and all.  Otherwise, get on board.)

As a kid back in the Land of Canada, I’d eat these candy things called Sesame Snaps like they were going out of style.  (Our Mom used to get them at BiWay, a store I was hideously embarrassed to be found in or to even be carrying a bag from- see picture below; there was no hiding that gaudy fucking black-and-white bag).  As an already-awkward pre-teen, I was in reputation-development mode, so I (along with every other stupid kid in my class, whose Mom’s ALL shopped at BiWay for back-to-school-supplies and underwear and deodorant and Sesame Snaps) had to avoid the store like the plague.  But somehow hope for lots of Sesame Snaps to land in my lap.  For whatever reason the kids at school made fun of BiWay (oh, I know why! because kids are mean!), so we all pretended that we were better than people who needed discounts.  I’m mortified now that I was mortified by that then.

Anyways, thanks for the flashback therapy session.  As a part of my recovery, I’m making my own sesame candy things, for which I bought the sesame seeds in bulk, so I rocked the discount all the way.  (I’d have gone to BiWay if they were still in business, FYI.  And I’d have used the bag, again and again.)

Adapted from food.com’s recipe…

Nonstick cooking spray, for pan

2 cups sesame seeds (about 12 ounces)

1/2 cup honey

1/2 cup brown sugar, packed

1 teaspoon orange zest

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1. Spray a foil-lined 9 x 13? baking pan with non-stick cooking spray; set aside.
2. In a large, non-stick skillet, stir sesame seeds over medium-high heat for about 5 – 10 minutes, stirring constantly, until lightly browned.  Pour hot seeds into a large bowl; set aside.  Ensure skillet is completely clean of seeds (or they will burn, badly).
3. Combine honey, brown sugar, orange zest, cinnamon, and ginger into the skillet and mix well.  Slowly bring the mixture to a boil over medium heat, stirring constantly.  As soon as the entire mixture comes to a full rolling boil, cook for exactly 2 minutes.
4. Remove the skillet from the heat and immediately stir in sesame seeds until well mixed.
5. Quickly turn out hot mixture into prepared pan, using a metal spatula that has been dipped into cold water to press the candy into a smooth and even layer.
6. Cool the candy in the pan for 15 minutes, or until it solid but still lukewarm.  Flip onto a cutting board and peel foil off candy.  Use a sharp knife to cut the large square of warm candy into small squares (or shapes of your choice).
7. Cool the candies completely, and store in an airtight container at room temperature.

Tips:

• Want thicker candies?  Use a 9 x 9? pan.  Done. 
• Sesame seeds burn quickly.  Like, really quickly.  Stir regularly and dump out of pan pronto.  It’s amazing how fast the little buggers will go from light brown to dark brown.  And black.
• Skip the orange zest if you don’t happen to have an orange.  The candies will still taste amazing.
• Enjoy!

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