Pasteli - Greek Sesame Seed Candy |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 45 |
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There are many variations of sesame honey candy from around the Mediterranean and the Middle East — some are hard and crunchy; others, like this Greek version, are chewy. This pasteli is sticky, but using a silicone nonstick bakeware liner such as a Silpat pad will help you unmold the candy with ease. Read more . I hosted a Mediterranean inspired meal on Sunday and decided to try these for a light, sweet and tasty treat. We all loved them. The prepr time includes the set time for the candy. This recipe yielded about 42 candies for me. Enjoy. Recipe from Gourmet. Ingredients:
vegetable oil for oiling pan |
1 cup mild honey |
1 cup sesame seeds, toasted in oven |
1/2 teaspoon salt |
needed: a nonstick bakeware liner such as silpat; an 8- to 9-inch springform pan; a candy thermometer |
Directions:
1. Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
2. Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
3. Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes.
4. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy.
5. Cut candy into 1-inch diamond-shaped or rectangular pieces with an oiled large knife.
6. ** Candy keeps, layered between sheets of parchment or wax paper, in an airtight container in a cool dry place 1 week.
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