Sesame snap snacks.
200g sesame seeds
200g granulated sugar
50g unsalted butter
2 tablespoons golden syrup
1/2 teaspoon vanilla extract
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a dry frying pan, toast the sesame seeds over medium heat for a few minutes until they become golden brown. Keep stirring to prevent burning. Once toasted, set aside.
- In a saucepan, combine the sugar, butter, golden syrup, and vanilla extract. Heat the mixture over low heat, stirring constantly until the sugar has completely dissolved and the ingredients are well combined. Be careful not to let the mixture boil.
- Remove the saucepan from the heat and add the toasted sesame seeds. Stir well to ensure that the sesame seeds are evenly coated with the sugar syrup mixture.
- Transfer the mixture onto the prepared baking tray and spread it out evenly with the back of a spoon or spatula. Press down firmly to compact the mixture.
- Place the baking tray in the preheated oven and bake for about 10-12 minutes or until the edges turn golden brown.
- Remove the tray from the oven and let it cool for a few minutes. While still warm, use a sharp knife to score the mixture into rectangular or square shapes. Allow it to cool completely on the tray.
- Once cooled and hardened, carefully break the sesame snaps along the scored lines into individual pieces.
- Store the sesame snaps in an airtight container at room temperature. They should stay fresh for several weeks.
Enjoy your homemade sesame snaps!
Note: Make sure to handle the hot sugar syrup mixture with caution as it can cause burns. Also, keep an eye on the sesame seeds while toasting them to prevent them from burning.