Preparation:
Note: Do not make this candy on a hot and humid day.
In a deep, medium-size saucepan slowly heat honey over medium-low heat, using a heat diffuser, to the hard-crack stage (about 305 to 310 degrees Fahrenheit on a candy thermometer).
Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds.
Lightly grease a 9-by-13-inch baking sheet with peanut oil. Do not use waxed paper. Pour the honey mixture onto it.
Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes.
When cooled completely, remove candy and separate into pieces.
Warning: Be sure to alert friends and family to the danger of burning themselves on the extremely hot caramelized sugar. |
