| 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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