Sesame Seed Pralines2016-12-23
- Course: Cakes & Candy
- Yield : 1
- Servings : 30
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- Add to Recipe Box
A wonderful old time sesame candy. When I was a little girl, I remember an aunt would make candy with sesame seeds… this is the recipe! The Cajun word for sesame is benne and roasting them brings back wonderful childhood memories.
- 3 sticks (8 tbsp) unsalted butter - 1 1/2 cups
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup toasted sesame seed
- 1 tbsp vanilla
- 1 tbsp water
Butter two cookie sheets or use parchment
In a medium size pan, melt butter over high heat.
Whisking constantly, add the sugars, milk, and cream. and bring to a boil, Reduce heat to medium.
Cook and stir until syrup reaches 260 degrees on a candy thermometer about 15-20 minutes and is the consistency of runny caramel with a rich tan color -
Immediately add the sesame seeds, vanilla and water. Cook and stir just until the mixture foams up in the pan when you stop stirring, about 1-2 minutes
Quickly drop the mixture by heaping spoonful on a greased cookie sheet, using a second spoon to push batter from first.
After cooling, store in airtight container.
Cooled pralines should be opaque and crumbly, rather than chewy.
Editors note: Clip the candy thermometer to pan right before syrup begins to boil. The bulb of the thermometer must be covered with boiling liquid, not just foam, and should never touch the bottom or sides of the pan. For better results read the Candy Thermometer at eye level for an accurate reading.