3 1/2 teaspoons toasted white sesame seeds, divided
1 1/2 teaspoons black sesame seeds
1 1/2 teaspoons poppy seeds, divided
3/4 teaspoon kosher salt, divided
1 1/2 cups granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
Est. added sugars 20g
How to Make It
Line a jelly-roll pan with parchment paper; coat with cooking spray. Sprinkle nuts, 1 tablespoon white sesame seeds, black sesame seeds, 1 teaspoon poppy seeds, and 1/4 teaspoon salt over pan.
Using a stainless steel spoon, gently stir together sugar, 1/4 cup water, and juice in a medium saucepan over medium-high; brush sides of pan with a wet brush to release any sugar crystals.
Bring to a boil. Reduce heat to medium; cook, without stirring, until mixture is amber-colored and a candy thermometer registers 310°F. Pour onto prepared pan, spreading evenly with an offset metal spatula coated with cooking spray. Sprinkle with 1/2 teaspoon each white sesame seeds, poppy seeds, and salt. Cool completely; break into pieces.
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