# 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.