Sesame Seed Honey Candy

Thanks to my sister-in-law Shelley for passing this along!   My kids prefer this to Halloween candy, so I swap them every year!

3/4 cup honey

1/4 teaspoon ground cinnamon

pinch of salt

1 1/2 cups (about 8 ounces) hulled (white) sesame seeds

1 cup blanched almonds, finely chopped

Line a 9x13 inch baking pan with foil, allowing it to extend over the short ends of the pan, and generously oil the foil or use a silpat. Set the pan on a heatproof surface.

In a large heavy skillet, bring the honey to a rolling boil over medium heat. Add the cinnamon and salt, stir in the sesame seeds, and cook, stirring constantly with a wooden spoon, until the seeds begin to color, about 3 minutes. Add the almonds and stir until evenly coated, then immediately scrape the mixture into the prepared pan. Using the back of the spoon, spread it as evenly as possible in the pan. (once the candy has cooled slightly, you can flatten it again with your fingertips if you like). Let the candy cool until it is lukewarm.

Using the foil, lift the slab of candy out of the pan, invert it onto a cutting board, and peel off the foil. Turn the candy over and, using a sharp heavy knife, cut into 1-inch squares. Let cool completely. Store the candies between layers of waxed paper in an airtight container at room temperature. (The candy will keep for several days.)   Makes 8 dozen candies.