Just as Montreal was hit with a week-long heat wave, the air conditioner gave out and there wouldn’t be sign of a repairman for another five days. To my family’s dismay, I refused to let this inconvenience keep me from my kitchen. A compromise was reached and I agreed not to turn on the oven. (well, they didn’t say anything about the toaster oven…) Instead, I found this sesame snaps recipe you can make on the stove top. I eventually had to resign myself to a no-baking week when the thermostat hit 33C (but actually felt like 43C with the heavy humidity).
Sesame snaps were some of my favourite treats growing up. This sweet and crunchy snack is surprisingly simple to make at home. Toasting the sesame seeds releases their full nutty flavour and they turn a beautiful shade of golden brown. I spread the mixture out to fill a baking tray, but you can use a smaller surface if you prefer thick sesame snaps.
Recipe adapted from Canadian Living
Yields 32 portions (or 64 if you slice the squares into triangles)
2 cups granulated sugar
1/3 cup water
1/4 cup liquid honey
1/4 tsp lemon juice
1 1/3 cups sesame seeds
pinch of salt
1) Preheat the oven to 350F. Roast the sesame seeds on a baking sheet for 20 minutes. Stir them frequently.
2) Stir the sugar, water, honey, and lemon juice together in a saucepan. Bring the mixture to a boil over medium heat. Do not stir while cooking. Take the saucepan off the heat when the candy thermometer reaches 310F. The mixture will be a dark amber colour.
3) Add the roasted sesame seeds and the salt.
4) Quickly transfer the mixture from the saucepan to a baking sheet that has been greased (I place a silicone baking mat on the sheet instead of greasing it). Spread the mixture evenly with a greased spatula (I used a silicone spatula).
5) Use vegetable oil to grease a knife and slice the confection into 32 squares. You can then slice diagonally to create 64 triangles.
6) Store the sesame snaps in an airtight container for up to 1 week.