Sesame Candy
 
 
 
 
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          3 cups honey
          2 cups sesame seeds
          peanut oil
 
 
 
   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 on a candy thermometer). Stir down often to prevent boiling
   over, about 45 minutes. Stir in sesame seeds. Set aside for a few
   minutes to cool slightly.
 
   Lightly grease a 9x13-inch baking sheet with peanut oil. Do not use
   waxed paper. Pour 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 carmelized sugar.
 
   From The Frugal Gourmet
 
   RETURN TO MIDDLE EASTERN RECIPE INDEX
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   1995 Christina Al-Sudairy, U.S.A. Your input is welcome via email.