Meatless Meals (I Wish) My Mother Made

(Today’s prompt is a “free writing day” — conveniently coinciding with recipe day 🙂 )

A healthy sweet treat for you today!

I’ve made this twice now, and I can give you some advice: have everything prepared ahead of time — the sheet greased, the honey measured — before you start to toast the seeds. If you wait, the seeds will burn in the still-hot pan while you wait for honey to pour … and then you’ll learn that not all of the honey will come out so you’ll have too many seeds for the amount of honey you have and the end product, while not terrible, will be slightly burnt and not as sweet as it ought to be. Just sayin’.

The original recipe calls these “Sesame Honey Candy” and I suppose that some folks (generally not in the US) would consider these to be candy. Regardless of that detail, they are tasty but not in a “I’m going to eat this whole batch right now” kind of way — which is good 🙂

A few things that the linked recipe didn’t address that I haven’t figured out (so I can’t help you, but if you figure it out, let me know): how thick should these be on the cookie sheet? I have cookie sheets in a few different sizes. It’s also a pet peeve of mine when an ingredient should be added “to taste.” I’ve never made this before. How can I possibly know how much I should add? Give me a starting figure and let me add or subtract from there.

Anyway, next time I make these, I’m going to add some crushed nuts. Haven’t decided yet what sort of nuts. Or maybe finely chopped dried cranberries. Mmmmm.

Sesame Honey Candy

  • olive oil
  • 3 cups sesame seeds
  • 1 cup honey
  • sea salt to taste
  1. Grease a baking sheet with olive oil. Measure out your honey.
  2. Heat a skillet on medium-high heat until it becomes hot to the touch.
  3. Pour sesame seeds into the hot pan and stir them continuously until they’re well-toasted and golden-brown in color – about four to six minutes. (A cast iron skillet and wooden spoon were recommended. I don’t have a cast iron skillet but I did use a wooden spoon. Not sure if/why it matters.)
  4. Stir honey and a generous dash of unrefined sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens.
  5. Pour the mixture onto your baking sheet and pat down and smooth out the mixture with a spoon.
If you’re just munching at home and don’t care about eating right out of the pan, you can stop there, wait for it to cool, and cut off pieces as you want to eat them. Otherwise:
  1. Score the candy into pieces of 1/4-inch by 1-inch and set the pan aside until the candy is cool enough to handle comfortably.
  2. When cool to the touch, but still warm enough to be malleable, grease your fingers with olive oil and roll the pieces of honey candy into small, round logs.
  3. Allow to cool completely before serving.
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