Sesame Toffee Recipe
Sesame Toffee Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make more cakes and cookies than candy, but I love to stir up a batch of this toffee for Christmas because it's so easy!
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 2 teaspoons plus 3/4 cup butter, softened, divided
  • 1/3 cup light corn syrup
  • 2/3 cup sugar
  • 1/2 cup sesame seeds, toasted

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with cooking spray; set aside.
Grease the sides of a large heavy saucepan with 2 teaspoons butter. Add the corn syrup and remaining butter; cook over medium heat until butter is melted. Add sugar and sesame seeds; cook and stir until mixture comes to a boil. Cook and stir until mixture turns a golden brown and a candy thermometer reads 300° (hard-crack stage).
Pour into prepared pan (do not scrape sides of saucepan). Spread evenly. Cool; break into pieces. Yield: about 3/4 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Sesame Toffee in Country Woman Christmas Annual 2003, p27

Nutritional Facts

1/2 ounce-weight: 102 calories, 7g fat (4g saturated fat), 16mg cholesterol, 82mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 2 teaspoons plus 3/4 cup butter, softened, divided
  • 1/3 cup light corn syrup
  • 2/3 cup sugar
  • 1/2 cup sesame seeds, toasted
  1. Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with cooking spray; set aside.
  2. Grease the sides of a large heavy saucepan with 2 teaspoons butter. Add the corn syrup and remaining butter; cook over medium heat until butter is melted. Add sugar and sesame seeds; cook and stir until mixture comes to a boil. Cook and stir until mixture turns a golden brown and a candy thermometer reads 300° (hard-crack stage).
  3. Pour into prepared pan (do not scrape sides of saucepan). Spread evenly. Cool; break into pieces. Yield: about 3/4 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Sesame Toffee in Country Woman Christmas Annual 2003, p27

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MY REVIEW
nilouve User ID: 5114810 132425
Reviewed Nov. 24, 2011

"A wonderful addition to my xmas tray, this is indeed easy to make. Just watch and stir carefully when getting to the hard-crack stage, this could easily burn. Very, very tasty!"

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