Crunchy Middle Eastern-ish Sesame Caramel Treat

You would love these: they are so perfectly caramel-ly, crisp, just bitter enough to be complex rather than just sweet. They are my magnum opus of confectionary, at least so far!

Instead of a recipe, a description: since here are only TWO ingredients: sesame seeds, and sugar, (though the addition of a sprinkle of cinnamon is a fragrant addition, and very good too!).

Sesame seeds: a few ounces, ie about 3/4 cup hulled sesame seeds

Sugar, about an equal amount

In a heavy ungreased frying pan toast the sesame seeds by placing them in the pan, over medium or medium-low heat, turning them every so often as they colour and turn fragrant. You want them toasty and golden brown.

Pour onto a plate and set aside for a moment.

Into the same pan pour the sugar in an even layer, over medium-low heat, letting the sugar melt into caramel. when it begins to melt and brown but not burn, keep the heat as low as it needs to be, return the sesame seeds to the pan, sprinkling them evenly over the melting sugar.

Using a wooden spatula, scrape the caramel and sugar up, combining it with the sesame seeds, and keep it turning until the sugar is all melted and golden brown. Do not let burn.

Scrape onto a plate, in a thinnish layer, and leave to cool. When its just a little warm and still maleable, pull/scrape the confection from the plate so it doesn’t stick. it will sort of blob up and form uneven chunks, which i find hugely appealing, even more than flat candies.

Cool and store wrapped airtight.

If cinnamon is desired–and sometimes i totally desire it–sprinkle it in when you add the sesame seeds……

And don’t stress if there are still tiny unmelted sugar lumps in your sesame mix, it happens to me too (if you look closely at the pic you’ll see a few). It doesn’t seem to interfere with the deliciousness of the treat…..

Variation: Many Seeded Caramel Treat

Instead of just sesame seeds, the treat is delicious with a mixture of seeds such as sunflower, pumpkin, sesame, hemp, etc.