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+# Sesame Candy
+
+## Ingredients:
+- 1/2 cup black sesame seeds
+- 1/2 cup white sesame seeds
+- 1 tablespoon neutral oil (canola or vegetable)
+- 1/4 cup honey
+- 1/3 cup granulated sugar
+- 1/4 teaspoon salt
+- 1/2 teaspoon vanilla extract (optional)
+- 1/8 teaspoon ground cardamom (optional)
+
+## Equipment:
+- Candy thermometer
+- Heavy-bottomed medium saucepan
+- 8x8 inch baking pan
+- Parchment paper
+- Silicone spatula
+
+## Instructions:
+
+1. Toast the sesame seeds:
+   - In a dry skillet over medium heat, toast both black and white sesame seeds until they reach 325°F (163°C) on your candy thermometer, stirring constantly (about 3-5 minutes).
+   - Remove from heat and set aside to cool.
+
+2. Prepare the pan:
+   - Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
+   - Lightly oil the paper.
+
+3. Make the sugar syrup:
+   - In a medium, heavy-bottomed saucepan, combine oil, honey, sugar, and salt.
+   - Insert the candy thermometer, ensuring it doesn't touch the bottom of the pan.
+   - Heat over medium heat, stirring until sugar dissolves and the mixture reaches 230°F (110°C), the thread stage.
+
+4. Cook to hard-crack stage:
+   - Continue cooking without stirring until the mixture reaches exactly 300°F (149°C), the hard-crack stage.
+   - Monitor closely as temperature rises quickly near the end.
+
+5. Add flavorings and seeds:
+   - Remove from heat when temperature is reached.
+   - Quickly stir in the toasted sesame seeds, vanilla extract, and cardamom (if using).
+   - Work fast as the mixture will start to set.
+
+6. Shape the candy:
+   - Immediately pour the mixture into the prepared pan.
+   - Use a silicone spatula to spread it evenly, working quickly.
+
+7. Cool and cut:
+   - Let cool at room temperature until the thermometer reads 95°F (35°C), about 1 hour.
+   - Once cooled, lift the candy out of the pan using the parchment paper.
+   - Break or cut into pieces while still slightly warm for clean edges.
+
+8. Store:
+   - Once fully cooled to room temperature, store in an airtight container.
+   - Keep at room temperature for up to 2 weeks.
+
+## Temperature Guide:
+- 230°F (110°C): Thread stage - Sugar syrup initially heated
+- 300°F (149°C): Hard-crack stage - Final cooking temperature
+- 325°F (163°C): Sesame seed toasting temperature
+- 95°F (35°C): Cooling temperature before cutting
+
+## Notes:
+- Calibrate your candy thermometer before use by testing it in boiling water (should read 212°F or 100°C at sea level).
+- Adjust final cooking temperature by -1°F for every 500ft above sea level.
+- Clean the thermometer promptly after use to prevent sugar crystallization on the probe.
+- If the candy is too hard, cook to a slightly lower temperature next time (295°F). If too soft, increase to 305°F.
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