Honey Sesame Seeds
· 20 gms honey (I used Manuka honey)
· 20 gms butter
· 10 gms brown sugar
· 200 gms almonds (use only roasted almonds for a nice crunch)
· 30 gms white sesame seeds (use raw sesame)
· 1 tbsp salt
Roast the almonds in salt. Be careful not to burn them. Using the strainer strain out the salt and set aside to cool completely. Do this first because it takes time for the almonds to cool.
When the almonds are cooled, melt honey, butter, brown sugar in a wok on a low flame. Ensure that you stir the mixture constantly till the sugar has dissolved. You should soon reach a sticky consistency.
Add roasted almonds and keep stirring till all the almonds are generously coated. This should take about 5 minutes. Add sesame seeds and stir again for about 3 minutes.
Transfer to a granite table top or a silicone plate. Cool completely and store in air tight container for up to a month.