How to make honey sesame seed bars? Easy, see below
¾ cup (110g) sesame seeds
1 cup (220g) sugar
1 cup (250ml) water
20g butter, chopped
½ cup (175g) honey
¾ cup (110g) unsalted roasted cashews (or peanuts), chopped coarsely
NOTE: This recipe can be made a week ahead; store in an airtight container at room temperature. If the weather is humid, the bars may become sticky, so keep them well sealed.
Grease a 20cm x 30cm lamington pan; line base and two opposite sides with baking paper, extending it 2cm above sides.
Add the sesame seeds to a dry heated pan; stir over a medium heat until the seeds are browned lightly.
Combine the sugar and water in a small heavy-based saucepan; stir over a low heat, without boiling, until dissolved.
Bring to the boil, then boil, uncovered, for about 15 minutes or until a dark caramel colour. It is important toffee is cooked for long enough, to ensure a good flavour and a firm set.
Reduce heat to low, stir in the butter and honey until the butter is melted. Stir in seeds and nuts; cool for about 5 minutes or until the mixture is thick enough to suspend the seeds.
Using a spatula, quickly smooth mixture into prepared pan. Tap pan firmly on bench; stand in a cool, dry place until firm.
Cut into pieces and keep in an airtight container.
Not suitable to freeze. Not suitable to microwave.
Enjoy! This bars you can easily keep in you pocket while on a bike ride