Healthy Choice Preparation: 10 min
Cooking: 25 min
This recipe can be made a week ahead; store in an airtight container at room temperature. If the weather is humid, the bars may become sticky, so keep them well sealed.
Thank you Sabrina for the recipe!
Ingredients
3/4 cup (110g) sesame seeds
1cup (220g) sugar
1 cup (250 ml) water
20g butter, chopped
3/4 cup (110g) unsalted roasted cashews (or peanuts), chopped coarsely.
- Grease a 20cm x 30cm lamington pan; line base and two opposite sides with baking paper, extending it 2cm above sides.
- Add the sesame seeds to a dry heated pan; stir over a medium heat until the seeds are browned lightly.
- Combine the sugar and water in a small heavy-based saucepan; stir over a low heat, without boiling until dissolved.
- Bring to boil, then boil, uncovered, for about 15 minutes or until a dark caramel colour. It is important toffee is cooked for long enough to ensure a good flavour and a firm set.
- Reduce heat to low, stir in the butter and honey until the butter is melted. Stir in seeds and nuts; coll for about 5 minutes.
- Using a spatula, quickly smooth mixture into prepared pan. Tap pan firmly on bench; Stand in a cool, dry place until firm.
- Cut into pieces and keep in an airtight container.
