Sesame Nut Crunch With Yogurt Recipes

3-INGREDIENT SESAME SEED CRUNCH CANDY (GLUTEN-FREE)

Steps:

• In a large greased pot, bring the honey (or vegan honey) and erythritol to a boil for 5 minutes.
• In the meantime, toast the raw sesame seeds in a saute pan for a few minutes until golden brown, if using raw seeds (otherwise, skip this step).
• Once the honey pot is bubbling and the seeds are toasted, add the seeds to the honey mixture and boil again to thicken, about 10 minutes, stirring occasionally.
• Carefully pour the hot candy mixture into a greased parchment paper lined baking dish or cookie sheet in a thin layer.
• Allow to cool at room temperature before cutting into squares, bars, or broken off pieces.

HONEY SESAME BRITTLE (OR CRUNCH)

Steps:

• 1. First, line a cookie sheet with parchment paper or tin foil sprayed with oil. Or just the pan itself sprayed with oil. Now, place all ingredients into a large heavy based saucepan.
• 2. Begin stirring (with wooden or metal spoon) ingredients over medium heat until it comes to a boil. Remain boiling, and with a candy thermometer measure temp. till it gets to 325 degrees. (Needs to get to this temp in order to become brittle.) Immediately remove from heat and spread on pan.
• 3. Spread mixture onto the pan with a spatula.
• 4. Score into to pieces a few minutes after placing on cookie pan or wait and just break up into pieces when cooled. That takes about 20 minutes or so. I put the one's I bought at the health food store in this pic so you could see them too.
• 5. You can serve in a bowl just to munch on or place it on another dessert for a crunch garnish, such as a pie or ice cream. Here is a top view of the thickness of this brittle.

CRUNCHY SESAME SEED CANDY

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

SESAME-NUT CRUNCH

Steps:

• Butter a sheet of foil, about 12 by 17 inches.
• In a nonstick 5- to 6-quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 minutes.
• Add peanuts, cashews, sunflower seed, and sesame seed. Turn heat to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 minutes.
• Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is lukewarm, about 15 minutes.
• With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store airtight (otherwise, the coating absorbs moisture and gets sticky).
• Nutritional analysis per 2 ounces.

CRUNCHY SESAME SEED CANDY RECIPE

Steps:

• Toast the raw sesame seeds in a non-stick pan until golden, for 6-8 minutes over low heat, stirring occasionally. When they are golden brown and spread a nice nutty smell, remove the pan from the heat. Immediately transfer them into a bowl, otherwise they might get burnt due to the heat of the pan.
• Put the sugar in a large pan and let it melt over medium heat. Do NOT stir it, swirl the pan instead to avoid crystallization. When some parts of the sugar melts and some parts of it remains as it is, use a heat-proof spatula with a long handle and fold the melted sugar on the unmelted sugar. This will help the melted sugar not to burn and unmelted sugar to melt. Swirl the pan again for a few times. Repeat the same step for any unmelted sugar.
• When the sugar completely melts and turns into an amber color, remove it from the heat. Immediately add in the toasted sesame seeds and give it a good stir. Make sure they are combined well.
• Transfer the caramelized sesame seeds onto a parchment paper and spread it with a spatula. It will be too hot, so be careful and don't touch it.
• Place another parchment sheet on the sticky sesame seeds and level the mixture with a rolling pin.
• Slice with a sharp knife when it is still hot. You can cut it into squares, triangles or rectangles. And they don't have to look perfect.
• Let them cool completely and store in jars or airtight containers at room temperatures for several weeks.

SESAME-NUT CRUNCH WITH YOGURT

Steps:

• Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes.
• Combine sesame and pumpkin seeds with nuts; set aside. Oil a 9-by-13-inch pan; set aside. Pour 1/2 cup honey into a saucepan; sprinkle with sugar. Cook over medium-high heat, stirring, until sugar dissolves and temperature reads 320 degrees on candy thermometer, about 12 minutes.
• Add reserved nut mixture to syrup; quickly stir to combine. Pour mixture into prepared pan, and spread out with well-oiled offset spatula. Set pan on a wire rack to cool completely and harden.
• Pour remaining 1/2 cup honey into a saucepan; add star anise, cloves, and cinnamon. Place over low heat until warm, 5 to 6 minutes.
• Spoon yogurt among four serving dishes, drizzle with warm honey, and serve with the sesame crunch broken into pieces.