Sesame Crunch Candy Food

3-INGREDIENT SESAME SEED CRUNCH CANDY (GLUTEN-FREE)

Steps:

• In a large greased pot, bring the honey (or vegan honey) and erythritol to a boil for 5 minutes.
• In the meantime, toast the raw sesame seeds in a saute pan for a few minutes until golden brown, if using raw seeds (otherwise, skip this step).
• Once the honey pot is bubbling and the seeds are toasted, add the seeds to the honey mixture and boil again to thicken, about 10 minutes, stirring occasionally.
• Carefully pour the hot candy mixture into a greased parchment paper lined baking dish or cookie sheet in a thin layer.
• Allow to cool at room temperature before cutting into squares, bars, or broken off pieces.

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them 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 it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.