I’ve been serving sesame snaps made with our honey for years and I’ll admit I’m a bit an addict. Like most of our recipes, this one is a little difficult to pin down because it abides in a perpetual state of evolution. Each time we make them I tweek the formula a little. But in the past few months they’ve been getting seriously close to perfection. I won’t say I’ve nailed them, because that’s never going to happen. But I’m pretty happy with this latest iteration.
With just four ingredients these are a snap to make and never fail to get raves. For all of you who have asked me, here’s how we do it.
- 85 grams cream (35% fat content)
- 30 grams honey
- 150 grams sugar
- 85 grams sesame seeds (toasted or plain)
- Preheat the oven to 200 C and line two cookie sheets with silpat or parchment paper.
- Combine everything but the sesame seeds in a saucepan and heat, stirring constantly just until the sugar has completely dissolved.
- Stir in the sesame seeds
- Tilting the pan as you pour, spread the mixture evenly over the prepared baking sheets.
- Bake for 10 minutes or until the snaps take on a lovely caramel color. The mixture will bubble up in the oven as it caramelizes.
- Remove the baking sheets from the oven and cool on a rack. The snaps harden as they cool. Break into shards to serve.
- Serve immediately or store in an air-tight container in the refrigerator for up to 4 days.
- Drizzle the snaps with melted chocolate for a sesame florentine.
- Substitute cocoa nibs, salted pumpkin seeds, sunflower seeds, other nuts or seeds for the sesame.
- Try adding some spice. e.g. freshly ground black, hot chili pepper, freshly ground allspice, tonka, nutmeg or cinnamon.
- Sprinkle some sea salt on them before baking for a salted sesame snap.
- Experiment using different varieties of honey. For instance, chestnut honey sesame snaps are great with anything chocolate. A light, floral millefiori honey is delicious with a lemon tart or fruit based gelato or sorbet.
- Leftovers? I doubt it. But just in case. Enhance the batter of your favorite pound cake, quick bread or muffin by processing the leftovers in the blender with the flour called for in your recipe. Yum.