CRUNCHY SESAME SEED CANDY RECIPE - FOOD.COM
From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 16 serving(s)
Number Of Ingredients 6
- 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.
Nutrition Facts : Calories 161.8, FatContent 8.9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 19.8, FiberContent 2.2, SugarContent 15.4, ProteinContent 3.2
SESAME HONEY BARS (GREEK PASTELI) – MELANIE COOKS
These sesame honey bars are made with unprocessed natural ingredients and no refined sugar! This is an authentic Greek recipe called Pastelis. They taste mouthwatering and are so addictive!
Provided by MelanieCooks.com
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Number Of Ingredients 4
- Put 2 large sheets of parchment paper on the counter and spray them with cooking spray.
- Put honey in a saucepan and bring to a boil. Stir in sesame seeds, sunflower seeds and nuts and mix until combined.
- Transfer the sesame mixture to one sheet of parchment paper.
- Cover with another sheet of parchment paper (cooking spray covered surface touching the sesame mixture), and roll with a rolling pin to flatten the mixture to 1/4-inch thick.
- Carefully remove the top parchment paper and let cool for 15 minutes. Cut the sesame honey mixture into bars using a sharp knife or a pizza cutter.
- Refrigerate the sesame honey bars for at least 2 hours before serving. Store in a refrigerator.
Nutrition Facts : Calories 196 kcal, CarbohydrateContent 19 g, ProteinContent 4 g, FatContent 13 g, SaturatedFatContent 2 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 14 g, ServingSize 1 serving
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_Pasteli_ There are many variations of sesame honey candy from around the Mediterranean and the Middle East — some are hard and crunchy; others, like this Greek version, are chewy. This pasteli is sticky, but using a nonstick bakeware liner such as a Silpat pad will help you unmold the candy with ease. Active time: 20 min Start to finish: 1 1/4 hr
- Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.
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Total Time 1 hours
Calories 4262 calories per serving
Total Time 1 hours
Calories 4262 calories per serving
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on Mar 31, 1997"
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