Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 cup sesame seeds
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp water
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 tsp vanilla extract
- 3 ounces bittersweet chocolate, chopped
1. Prepare a cookie sheet by covering it with a layer of aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the sesame seeds in a nonstick skillet over medium heat and heat them, stirring occasionally, until they start to color and give off a toasted odor, about 5 minutes.
3. Sprinkle half of the toasted sesame seeds on the foil in the prepared pan, reserve the other half.
4. Place the butter in a medium saucepan and melt it over medium-low heat.
5. Once butter is fully melted, add sugars, salt, and water and bring to a boil, stirring constantly. Boil until the syrup reaches 290 degrees, soft-crack stage.
6. Remove from heat and immediately stir in baking soda and vanilla. Pour onto cookie sheet and let cool for 5 minutes.
7. 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.
8. Allow toffee to set at room temperature for at least 2 hours, or in the refrigerator for 30 minutes. Once fully set, break into small pieces. Store Sesame Toffee in an airtight container at room temperature for up to a week.