| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Arab | Candies | 1 | servings |
INGREDIENTS
| 3 | c | Honey |
| 2 | c | Sesame seeds |
| Peanut oil |
INSTRUCTIONS
Do not make candy on a hot or humid day. In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305~ to 310~ on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture on to it. Set baking sheet on a cooling rack. When cooled, but not hard. score into diamond shapes. When cooled completely, remove candy and separate into pieces. This is listed as a Saudi Arabian recipe Posted to RecipeLu List by "Diane Geary" <diane@keyway.net> on Apr 13, 1998. Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 24, 1998, converted by MM_Buster v2.0l.
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