25 Servings
25 Minutes
Allergens
In a small saucepan on a medium heat, place the sugar, oil, and salt. Stir until it all melts and becomes a golden color. Remove from fire.
Add the baking soda. Mix well. It should bubble up a bit.
Add the sesame seeds. Mix very quickly as sugar hardens quickly and you want all the sesame seeds coated.
Press the mixture down with a spoon in a thin layer into a bendable pan. Silicon pans and disposable aluminum pans work well for this.
Once the mixture hardens a drop, score with a knife into small rectangles.
Once completely cool, break along the scored lines.
Notes:
These candies can be a drop sticky and melt in warm weather. Wrap them individually in plastic wrap and store them in the freezer until serving or sending in mishloach manot.
