Chiro Kitchen: Honey Sesame Seed Candy

As a kid, I loved these Sesame Seed candies that were sold in most Canadian corner stores. They were 35 cents a pack. Although I am pretty sure I am too young to be telling a back in the day tale, these little treats were so delightful. They were both sweet and nutty and they had a little crunch to them. Today you may be able to find them in the occasional health food store. Health food? Yes, these little treats are loaded with an abundant source of nourishing minerals and antioxidants.

Did you know...

Sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, that have been shown to have cholesterol lowering effects in humans and can prevent high blood pressure. Sesamin has also been found to protect the liver from oxidative damage. Sesame seeds are an excellent source of copper, which is known for reducing the pain and swelling in rheumatoid arthritis. Copper also provides structure, strength and elasticity in blood vessels, bones and joints. These tiny seeds are also a good source of magnesium which has been found to prevent the spasm in both airways and blood vessels which make magnesium an important mineral for helping ease the symptoms of asthma, migraines and may be helpful at preventing heart attack.

I had some sesame seeds in my pantry which made me think about these honey sweetened treats. So I thought I would whip up a batch. I must admit, the first batch of boiling honey ended up down the sink. I walked away for just a minute and it burned! What a waste of perfectly sweet honey. I hope the bees will forgive me. Round 2 yielded a much better batch. Here is what you will need:

Ingredients:

3/4 cup sesame seed

1/2 cup honey

Dash sea salt or more to taste

1 teaspoon cinnamon (optional)

Line a baking dish with parchment paper or use a silicon baking dish. Heat honey in a sauce pan until it boils. DO NOT WALK AWAY. Stir to prevent the bottom from burning and preventing it from over boiling. Let the honey boil until the temperature reaches 300 degrees (hard crack temperature) on your candy thermometer. If you don’t have a candy thermometer, simply place a drop of the honey in ice cold water. If it hardens it has reached a hot enough temperature needed to make this candy. The longer you boil it, the harder the candy will get. But don't over boil or it will burn. Remove the honey from the heat and add the sesame seeds, salt and cinnamon. Mix until combined. Pour the mixture onto parchment or in silicon pans. Press down tight with a spatula or the back of a greased spoon. Cool to room temperature and hardened. Turn the block of hardened candy onto a cutting board and cut into squares. Store in an airtight container. ENJOY!