Best 6 Honey Sesame Snaps Recipes

HONEY SESAME SNAPS

Steps:

• Preheat the oven to 200 C and line two cookie sheets with silpat or parchment paper. Combine everything but the sesame seeds in a saucepan and heat, stirring constantly just until the sugar has completely dissolved. Stir in the sesame seeds Tilting the pan as you pour, spread the mixture evenly over the prepared baking sheets. Bake for 10 minutes or until the snaps take on a lovely caramel color. The mixture will bubble up in the oven as it caramelizes. Remove the baking sheets from the oven and cool on a rack. The snaps harden as they cool. Break into shards to serve. Serve immediately or store in an air-tight container in the refrigerator for up to 4 days.

HONEY SESAME CHICKEN

Steps:

• Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
• Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
• Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
• Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
• Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
• Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

HONEY SESAME SNAPS

Steps:

• Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
• Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
• Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
• Allow to cool slightly, using a sharp knife, cut into pieces.
• Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

GREEK PASTELI (SESAME SEED & HONEY SNACKS)

Steps:

• In a heavy pan, bring the honey and water to "firm ball stage" (130 degrees C/250 degrees F).
• Take off the heat and stir in the sesame seeds and lemon zest.
• On a flat marble surface (or metal trays moistened with water, or a layer of parchment) spread the mixture evenly with a spatula or knife (or try a rolling pin) to 1 cm (1/4 inch) thickness.
• Before it cools, cut into squares (try a pizza cutter).
• When it is completely cool, wrap the squares in waxed paper and store in a covered container.

HONEY SESAME CRISPS

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
• In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
• Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
• Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.

SESAME SNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
• Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
• Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.