Halawa simsim

🍯 Twenty thin golden sesame brittle rectangles, two per portion.

Ingredients

• 120 g plain hulled sesame seeds
• 100 g white sugar
• 20 ml drinking water
• 5 ml sunflower oil for paper and rolling pin

Preparation

Prepare stable tray with heat-resistant baking parchment. Lightly oil paper and rolling pin with measured oil; reserve a little for knife. Ready heatproof spatula and keep children and water containers away.

Toast sesame in dry pan three to four minutes over medium low heat, stirring until lightly blond. Transfer to dry heatproof bowl.

Mix sugar and 20 ml water in heavy small pan before heating. Heat medium without spoon-stirring until light amber caramel, around six to eight minutes depending on stove. Never touch or taste hot caramel.

Off heat quickly stir in warm sesame. Pour onto prepared paper and carefully flatten with oiled pin, no hand contact, to roughly 20 by 20 cm and 3–4 mm thick.

When setting but still markable, score twenty small rectangles with knife lightly oiled using remaining oil. Cool completely at least thirty minutes before separating or touching.

Serve ten portions of two small pieces. Hard crunchy texture; no honey, lemon, chocolate or nuts added.