Best 3 Sesame Toffee Recipes

QUICK SESAME TOFFEE

Steps:

• Evenly spread half of the sesame seeds in a well-greased 13-in. x 9-in. dish; set aside. , In a heavy 2-1/2-qt. saucepan, melt butter. Add sugars and water; bring to a boil over medium heat, stirring constantly. Cook and stir until candy thermometer reads 290° (soft-crack stage). Remove from the heat and stir in baking soda. , Pour over sesame seeds in pan. Sprinkle with remaining sesame seeds; gently press with a spatula. Cool. Break into pieces. Store in an airtight container.

SESAME TOFFEE

Steps:

• Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
• Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
• In saucepan, bring butter, sugars and water to a boil, stirring constantly.
• Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
• Immediately remove from heat; stir in baking soda.
• Pour over sesame seeds in prepared pan; let cool 5 minutes.
• Sprinkle with reserved sesame seeds, pressing lightly into toffee.
• Let cool until firm; break into pieces.
• Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.

SESAME TOFFEE

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with cooking spray; set aside. , Grease the sides of a large heavy saucepan with 2 teaspoons butter. Add the corn syrup and remaining butter; cook over medium heat until butter is melted. Add sugar and sesame seeds; cook and stir until mixture comes to a boil. Cook and stir until mixture turns a golden brown and a candy thermometer reads 300° (hard-crack stage). , Pour into prepared pan (do not scrape sides of saucepan). Spread evenly. Cool; break into pieces.