Sesame Nut Crunch With Yogurt Recipes

Steps:

• Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes.
• Combine sesame and pumpkin seeds with nuts; set aside. Oil a 9-by-13-inch pan; set aside. Pour 1/2 cup honey into a saucepan; sprinkle with sugar. Cook over medium-high heat, stirring, until sugar dissolves and temperature reads 320 degrees on candy thermometer, about 12 minutes.
• Add reserved nut mixture to syrup; quickly stir to combine. Pour mixture into prepared pan, and spread out with well-oiled offset spatula. Set pan on a wire rack to cool completely and harden.
• Pour remaining 1/2 cup honey into a saucepan; add star anise, cloves, and cinnamon. Place over low heat until warm, 5 to 6 minutes.
• Spoon yogurt among four serving dishes, drizzle with warm honey, and serve with the sesame crunch broken into pieces.

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.