4 cups sesame seeds
8 level Tablespoons honey
1 rounded cup sugar
Preheat the oven to 350 F. Spread the sesame seeds out on a baking sheet and roast in the oven until golden brown.
Heat the honey and sugar in a saucepan over a medium heat until the mixture caramelizes. Using a sugar thermometer, make sure the mixtures' temperature does not exceed 470 F. Remove the saucepan from the heat and stir in the toasted sesame seeds.
Grease a marble slab (or any other cool, smooth surface) with veg. oil and tip the mixture onto it. Roll out thinly using a greased rolling pin. Cut small bars from the mixture and place on a wire tray to cool.
Wrap the bars individually in plastic wrap. They will keep for a long time in a tightly closed container.
NOTE:
Try making other versions of this recipe made with other nuts such as almonds, walnuts and pecans, and in various combinations of nuts and sesame seeds. I think melted horehound candies used in place of the honey, or part of the honey, might taste real good, too.
Adapted from recipe at: http://www.eatingclubvancouver.com/2010/06/pasteli-greek-sesame-snaps.html
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