Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup toasted sesame seeds
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp water
- 3/4 tsp baking soda
- 3 ounces bittersweet chocolate, chopped
Preparation:
1. Prepare a cookie sheet by covering it with a layer of aluminum foil and spraying the foil with nonstick cooking spray.
2. Sprinkle half of the toasted sesame seeds on the foil, reserve the other half.
3. Place the butter in a medium saucepan and melt it over medium-low heat.
4. Once butter is fully melted, add sugars and water and bring to a boil, stirring constantly. Boil until the syrup reaches 290 degrees, soft-crack stage.
5. Remove from heat and immediately stir in baking soda. Pour onto cookie sheet and let cool for 5 minutes.
6. Sprinkle on the chopped chocolate and allow it to melt and soften. Smooth the chocolate with an offset spatula over the top of the toffee, and sprinkle remaining sesame seeds on top. Press lightly into chocolate.
7. Allow toffee to cool for at least 2 hours. Once fully set, break into irregular pieces.
