Praline And Sesame Candy Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
• Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
• Cool until hardened, 15 to 20 minutes. Break into pieces.

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

Steps:

• Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
• In a saucepan, bring honey and lemon peel to a boil.
• Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly.
• When the seeds are fully mixed in and the mixture has boiled again, remove from heat.
• Remove and discard lemon peel.
• Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).
• When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered).
• Chill for at least 2-3 hours.
• With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
• To eat, peel off the parchment paper.
• Store in the refrigerator.
• To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.

Steps:

• Wash sesame seeds and remove any debris that may be in the seeds and drain well.
• Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
• Pour seeds into skillet and stir constantly.
• Dry and parch seeds until light brown, approximately 2 minutes.
• Watch closely, do not burn seeds.
• In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
• Using a wooden spoon, stir constantly until ingredients are dissolved.
• Cook over medium high heat to light crack stage.
• If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
• Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
• Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
• Score candy while still warm and cut into squares when cool.