2 Ingredient Sesame Snaps
2 Ingredient Sesame Snaps
Ingredients
- 2/3 cup honey
- 1 1/4 cups sesame seeds
- 1 pinch salt
Instructions
- 1
Lightly toast the sesame seeds in a dry pan over medium heat until golden brown, stirring often to prevent burning. This should take about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min
- 2
In a small saucepan, combine the honey and a pinch of salt. Heat over medium-low heat until the honey starts to bubble. Continue to simmer, monitoring the temperature with a candy thermometer, until it reaches 257°F (125°C).
⏱️ 7 min•🌡️ 257
- 3
Remove the saucepan from the heat. Immediately stir in the toasted sesame seeds. Mix well with a wooden spoon for about 8 minutes, or until the mixture becomes very thick and starts to pull away from the sides of the pan and stick to the spoon.
⏱️ 8 min
- 4
Quickly pour the hot mixture onto a sheet of parchment paper laid on a flat surface. Place another sheet of parchment paper on top of the mixture. Using a rolling pin, roll out the mixture evenly until it is very thin, about 1/8-inch thick.
⏱️ 5 min
- 5
Allow the sesame snap mixture to cool completely at room temperature until it is firm and brittle. This will take approximately 30 minutes. Once firm, remove the top layer of parchment paper and use a sharp knife to cut the large sheet into desired squares or rectangles.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
2 Ingredient Sesame Snaps
- 2/3 cup honey
- 1 1/4 cups sesame seeds
- 1 pinch salt
Instructions
- 1
Lightly toast the sesame seeds in a dry pan over medium heat until golden brown, stirring often to prevent burning. This should take about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min - 2
In a small saucepan, combine the honey and a pinch of salt. Heat over medium-low heat until the honey starts to bubble. Continue to simmer, monitoring the temperature with a candy thermometer, until it reaches 257°F (125°C).
⏱️ 7 min•🌡️ 257 - 3
Remove the saucepan from the heat. Immediately stir in the toasted sesame seeds. Mix well with a wooden spoon for about 8 minutes, or until the mixture becomes very thick and starts to pull away from the sides of the pan and stick to the spoon.
⏱️ 8 min - 4
Quickly pour the hot mixture onto a sheet of parchment paper laid on a flat surface. Place another sheet of parchment paper on top of the mixture. Using a rolling pin, roll out the mixture evenly until it is very thin, about 1/8-inch thick.
⏱️ 5 min - 5
Allow the sesame snap mixture to cool completely at room temperature until it is firm and brittle. This will take approximately 30 minutes. Once firm, remove the top layer of parchment paper and use a sharp knife to cut the large sheet into desired squares or rectangles.
⏱️ 30 min