SESAME SOFT CANDY RECIPES

Steps:

• Wash sesame seeds and remove any debris that may be in the seeds and drain well.
• Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
• Pour seeds into skillet and stir constantly.
• Dry and parch seeds until light brown, approximately 2 minutes.
• Watch closely, do not burn seeds.
• In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
• Using a wooden spoon, stir constantly until ingredients are dissolved.
• Cook over medium high heat to light crack stage.
• If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
• Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
• Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
• Score candy while still warm and cut into squares when cool.

Steps:

• Preheat the oven to 300°F (150°C). Line a large 9" x 13" baking sheet with parchment paper. Note 1
• (Optional, but recommended) If you are using raw sesame seeds, toast them in a dry pan over medium heat for 3-6 minutes until fragrant. Set aside to cool. Also toast the walnuts (or any other nuts) in the pan until browned and fragrant, around 5 minutes. Roughly chop the walnuts and set aside to cool. Note 2
• In a bowl, add the egg whites, sugar, and salt. Mix until just combined. Do not whisk or incorporate any air.
• Add the sesame seeds and walnuts to the bowl. Mix well to combine.
• Pour the mixture into the lined baking sheet. Press down firmly to make sure the candy is compact. Note 3
• Bake the candy for 1 hour.
• Remove the candy from the oven and use a sharp knife to cut it immediately into squares. The candy is easiest to cut when warm.
• Let the candy cool before storing in an air-tight container. The sesame snack can be stored for up to a month in a cool, dry place.