These sesame seed candies will be familiar to anyone from Charleston. Just as the African slaves brought sesame seeds (benne) to the South, so Jews carried these nutritious seeds to Eastern Europe when they fled from persecution in Spain.
The candies are very popular in Israel, where they are sold mainly at the kiosks-little booths selling drinks and snacks.
pareve, kosher for Passover
makes about 40
1 cup honey
1 cup sugar
1/3 cup water
2 cups sesame seeds
1. Have ready an oiled jellyroll pan.
2. Pour the honey, sugar, and water into a heavy-based pan.
3. Bring to a boil without stirring and boil until a candy thermometer registers 236°F, or until a drop of the syrup forms a soft ball in a glass of cold water.
4. Add the sesame seeds and cook until seeds start to darken.
5. Remove from the heat immediately, and run the cold faucet over the base of the pan to stop the cooking process or you might burn the seeds.
6. Turn the mixture into the jellyroll pan and smooth it with a knife dipped in cold water.
7. Score candy into diamond shapes and cut apart as soon as it hardens