Wednesday, 3 April 2013

Attempt #46: Sesame Seed Toffee Snaps

Before attempting this recipe, I would not have known that making this sweet caramel munchy would be this simple.

However, while it may be simple, it can get a little tad tricky if this is your first attempt. The tricky part lies in the process of cooking the sugar syrup and the spreading of the sesame seed caramel.

The result:

Overall, pretty awesome munchy to go with ice-cream or hot chocolate or tea or coffee or pudding or just on its own. Pretty much anything. J

The nuttiness of the sesame seeds tames the sweetness a bit. Plus, by making this on our own, we can manage the amount of sugar being used.


1lb sugar

7oz pack of sesame seeds


Put your sugar and 8-10 tablespoons of water into a pan on medium heat. Sue a spoon to stir together - a few times until it comes to the boil and it will become a syrup. Carry on cooking until light golden (but dont stir too much or sugar crystal will form in your syrup.

When the syrup reaches a light golden color, pour in the sesame seeds. Swirl the pan around a bit so that the seeds get coated, but remember not to stir. Continue to cook until the color is dark golden. Immediately pour out onto a silpat (or a nonstick pan that has been oiled). Use a palette knife to spread it out until it is ~¼" in thickness...or even thinner, if you can. Let it sit and cool for ~15 minutes. Now you one big slab of brittle ready to break into shards and bits.


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