Sesame Candy 3 cups honey 2 cups sesame seeds peanut oil In a deep, medium-size saucepan slowly heat honey over medium-low heat, using a heat diffuser, to the hard-crack stage (about 305 to 310° on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9x13-inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture onto it. Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes. When cooled completely, remove candy and separate into pieces. WARNING: Be sure to alert friends and family to the danger of burning themselves on the extremely hot carmelized sugar. From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith middle eastern recipe index christina m k al-sudairy buy the book!