Serving: 10 ounces

Time: 15 minutes

Ingredients:

• 3/4 cup sugar
• 1/4 cup honey
• Pinch of salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1 tbsp water
• 1 cup sesame seeds (raw)
• 1 tsp of vanilla extract
• 2 tsp butter or margarine
• 1/4 tsp of baking soda

How to Make Sesame Snaps:

1. (optional) Lightly brown sesame seeds for 5 minutes on medium heat in pot.
2. In a thick-bottom saucepan, combine sugar, honey, water, cinnamon, nutmeg and salt.
3. Turn on the stove to medium heat and stir until it begins to boil.
4. Stop stirring once the mixture begins to boil. Simply use a wet pastry brush to push down any mixture that sticks to the edges of the pot.
5. Once it reaches the temperature of 230°F, you cans stir in the raw or slightly browned sesame seeds.
6. Continue to cook the sesame seed mixture and stir often.
7. The mixture should turn an amber caramel colour. This will take approximately 5 to 10 minutes.
8. Once the thermometer reads 300 °F, you can take the pan off the stove.
9. At this point, stir in the vanilla extract and butter.
10. Once the butter is melted and combined into the mixture you can stir in the baking soda. The baking soda will cause the mixture to foam as the baking soda will react to the acid in the caramelised sugar.
11. Next, pour the sesame mixture onto a buttered metal baking sheet.
12. Use a rubber spatula to flatten the sesame brittle to a half inch thickness on the pan.
13. Once cooled (about 15-20 minutes), use a metal spatula to break apart the brittle into desired size pieces.
14. Should be stored in an airtight container. Keeps for up to 1 year in the freezer and a couple of days in the fridge/room temperature.
15. Enjoy!