Quick Sesame Toffee Recipe
Quick Sesame Toffee Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe originally came from a friend in Canada. The sesame seeds add a crispy texture and unique flavor to the toffee. It makes a great gift that friends and family are always happy to receive!
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling

Ingredients

  • 3/4 cup sesame seeds, toasted, divided
  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons water
  • 3/4 teaspoon baking soda

Directions

Evenly spread half of the sesame seeds in a well-greased 13-in. x 9-in. dish; set aside.
In a heavy 2-1/2-qt. saucepan, melt butter. Add sugars and water; bring to a boil over medium heat, stirring constantly. Cook and stir until candy thermometer reads 290° (soft-crack stage). Remove from the heat and stir in baking soda.
Pour over sesame seeds in pan. Sprinkle with remaining sesame seeds; gently press with a spatula. Cool. Break into pieces. Store in an airtight container. Yield: 1-1/4 pounds.
Originally published as Sesame Toffee in Country Woman Christmas 1996, p33

Nutritional Facts

2 ounce-weight: 334 calories, 23g fat (12g saturated fat), 49mg cholesterol, 340mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 2g protein.

  • 3/4 cup sesame seeds, toasted, divided
  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons water
  • 3/4 teaspoon baking soda
  1. Evenly spread half of the sesame seeds in a well-greased 13-in. x 9-in. dish; set aside.
  2. In a heavy 2-1/2-qt. saucepan, melt butter. Add sugars and water; bring to a boil over medium heat, stirring constantly. Cook and stir until candy thermometer reads 290° (soft-crack stage). Remove from the heat and stir in baking soda.
  3. Pour over sesame seeds in pan. Sprinkle with remaining sesame seeds; gently press with a spatula. Cool. Break into pieces. Store in an airtight container. Yield: 1-1/4 pounds.
Originally published as Sesame Toffee in Country Woman Christmas 1996, p33

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