the_information_nexus/food_related/sesame_caramel_clusters.md

Sesame Caramel Clusters

Ingredients:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/4 cup (60ml) heavy cream
• 2 tablespoons (28g) unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 cup (150g) sesame seeds
• Flaky sea salt for topping (optional)

Equipment:

• Heavy-bottomed saucepan
• Candy thermometer
• Silicone spatula or wooden spoon
• Whisk
• Baking sheet
• Parchment paper

Instructions:

1. Preparation:

   • Line a baking sheet with parchment paper.
   • Measure out all ingredients before starting.

2. Toast sesame seeds:

   • In a dry skillet over medium heat, toast sesame seeds until golden and fragrant, stirring frequently (about 3-5 minutes).
   • Set aside to cool.

3. Make caramel:

   • In the saucepan, combine sugar and water. Stir gently to wet all sugar.
   • Heat over medium-high heat. Do not stir once it starts boiling.
   • Cook until the mixture turns deep amber or reaches 350°F (176°C) on the candy thermometer.
   • Immediately remove from heat.

4. Finish caramel:

   • Slowly whisk in the cream. Be careful, it will bubble vigorously.
   • Add butter and salt, whisking until fully incorporated.
   • Stir in vanilla extract if using.

5. Make clusters:

   • Let caramel cool for about 5 minutes, until thick but still pourable.
   • Stir in the toasted sesame seeds, ensuring they're evenly coated.
   • Drop spoonfuls of the mixture onto the prepared baking sheet to form clusters.
   • If desired, sprinkle a small pinch of flaky sea salt on top of each cluster.

6. Set and serve:

   • Allow clusters to cool completely at room temperature (about 1 hour).
   • Once set, break or cut into individual clusters.

Storage:

Store in an airtight container at room temperature for up to 1 week. In humid environments, separate layers with parchment paper.

Troubleshooting:

• If caramel crystallizes: Add a splash of water and reheat gently until crystals dissolve.
• If caramel is too thin: Continue cooking to evaporate more water.
• If caramel is too thick: Add a small amount of cream or water.

Variations:

• Mix black and white sesame seeds for visual appeal.
• Add chopped nuts for extra crunch.
• Drizzle cooled clusters with melted chocolate.

Safety Note:

Caramel is extremely hot and can cause severe burns. Use caution throughout the process.