Sesame Snaps
 
 
Crunchy, salty, sweet, these homemade sesame snaps are a great replica of the classic!
Author:
Recipe type: Dessert
Serves: about 40 pieces
Ingredients
  • 1¼ cups sesame seeds
  • 1½ cups granulated sugar
  • ⅓ cup corn syrup
  • 2 Tbsp butter
  • Pinch of salt
  • 1 tsp vanilla extract
  • ½ tsp baking soda
Instructions
  1. Line a baking tray with parchment paper. Lightly grease the top of the parchment paper and set aside.
  2. In a skillet, toast the sesame seeds over medium heat, stirring frequently, for about 5 minutes until lightly golden; set aside.
  3. In a large (wider rather than tall) saucepan over medium heat, bring sugar, corn syrup, and ⅓ cup of water to a boil, stirring to dissolve the sugar. Once mixture has begun to boil, stop stirring, and boil until a candy thermometer reaches 230°F. Use a pastry brush dipped in cold water to brush down the sides of the pot as it cooks.
  4. Stir in butter and salt, then continue boiling until mixture reaches 300°F. Remove from heat and stir in sesame seeds, vanilla, and baking soda.
  5. Pour sesame mixture onto prepared baking tray. Smooth out the top with a greased knife. Let cool about 5 minutes until almost set, then score the surface into squares. Let cool completely, then remove the parchment paper from the baking sheet and break sesame snaps into pieces according to the scored lines.
  6. Store in an airtight container in the freezer for up to a year, or at room temperature for a couple of days.
Notes
*Adapted from Canadian Living
Recipe by Port and Fin at https://portandfin.com/sesame-snaps/