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Sesame Toffee

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“From an excellent cookbook, The Canadian Living Christmas Book.”
READY IN:
40mins
YIELD:
30 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
  2. Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
  3. In saucepan, bring butter, sugars and water to a boil, stirring constantly.
  4. Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
  5. Immediately remove from heat; stir in baking soda.
  6. Pour over sesame seeds in prepared pan; let cool 5 minutes.
  7. Sprinkle with reserved sesame seeds, pressing lightly into toffee.
  8. Let cool until firm; break into pieces.
  9. Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.

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