Sesame and Almond Squares

I recently bought Creative Candy Making at a used book store.  I have to admit, I bought the book specifically for this recipe.  Whenever I see sesame candies like these at the store, I immediately succumb to buying some, and start eating them the second the automatic doors whoosh shut behind me.  There is something about how they stick to my teeth like sap and then transition into crunchy, toasty seeds that just draws me in.

Scott asked me the other day if I remembered the first time I ate one of these candies.  I had absolutely no clue.  He, however, has an awesome story about eating his first sesame seed candy under an olive tree in Crete, or something along those lines.  You'll have to ask him for the details.  Now that I think about it, my first time eating these must have been when I had braces as a kid....talk about living on the edge!  Anyway, if you're a fan of sesame candies, you'll be happy to know that they aren't too hard to make as long as you have a candy thermometer and the patience to wrap each piece.   

Notes:
I bought my sesame and sunflower seeds in bulk at a health food store.  Sometimes grocery store bakery departments sell items like sesame and poppy seeds in bulk, so you can check there if you're having trouble finding a large quantity of sesame seeds.  I toasted the sesame seeds, then the almonds, and then the sunflower seeds in a dry skillet.  I toasted each item separately because they toast at different rates.  Also, I used the dry skillet because I find it to be easier than using the oven.  Be sure to place the jelly roll pan on a trivet to protect your countertop from the heat of the molten candy.  Wrapping the candies individually will keep them from sticking together.  Keeping the wrapped candies in a airtight container will help to keep them from getting sticky.  I wouldn't recommend making this recipe without a candy thermometer.  Also, be sure to used a long-handled wooden spoon because the candy may sputter as it gets close to 280°F. 

Recipe adapted from Creative Candy Making

Ingredients:
1¼ cups (200g) sesame seeds, toasted
½ cup (90 g) whole almonds, toasted
¼ cup (40 g) unsalted, shelled sunflower seeds, toasted
1½ cups (520 g) honey
⅛ teaspoon salt
1 tablespoon lemon juice

Yields approximately 60 1.5"x1.5" squares

Cook, Cut, and Wrap:
Line a 15”x10” jelly roll pan with aluminum foil, leaving a two-inch overhang at each end.  Lightly oil the foil with vegetable oil and then place the jelly roll pan on trivet on the countertop.  Lightly oil a medium-sized saucepan with vegetable oil.  Place the sesame seeds, almonds, sunflower seeds, honey, salt, and lemon juice in the saucepan, and stir to combine.  Cook the mixture until it begins to boil, stirring regularly with a long-handled wooden spoon.  Once the mixture starts to boil, clip on a candy thermometer and cook, stirring constantly, until the mixture reaches 280°F (soft-crack stage).  Immediately pour the mixture into the prepared jelly roll pan and use a spatula or spoon to spread the mixture out evenly over the pan.  Once the candy is cool to the touch, use the foil overhang to lift the large bar onto a cutting board.  Flip the bar over, and pull off the foil.  Flip the bar back over, and use a sharp knife to cut it into 1.5"x1.5" squares.  Wrap each square individually in plastic wrap or wax paper.  Store the wrapped candies at room temperature in an airtight container. 

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