This homemade honey sesame seed candy is a popular treat that is so easy to make. Naturally gluten- and dairy-free, this popular sesame candy can be made crunchy or soft. It is not only a healthier candy but also perfect for holiday gift-giving.
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Although our family enjoys this homemade sesame candy around Hanukkah, this honey sesame candy is thought to originate in the Mediterranean, possibly dating back to ancient Greece.
They call this sesame candy Pasteli in Italy, and many cultures include it in their holiday celebrations. In Hebrew, it is called Sukariyot Soomsoom, and it is the perfect candy to serve for Hanukkah or Rosh Hashanah.
Pack it in a jar, wrap it up, and gift it to someone you love. They will thank you because this is the best sesame seed candy! If you love making homemade candy, check out my gluten free candy recipes!
Why I love this sesame candy recipe:
If you haven’t tried a candy recipe with sesame seeds, you are in for a treat. This versatile candy can be made into sesame crunch bars or kept chewy. It is easy to make and takes about 15 minutes to make, not including cooling time.
For those who like this candy on the softer, chewier side, you can use cookie cutters to cut it into shapes!
Sooooo delish!! I was out of powdered ginger so I graded fresh ginger, which gave it a spicy little kick.”
Emma, pinterest comment
Allergen Information:
This homemade sesame candy is gluten-free, soy-free, nut-free, dairy-free, and egg-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Sesame Seeds – I highly recommend getting these on Amazon because they are much cheaper to find in larger quantities than the small jars at the grocery store.
- Honey – any type is great. You don’t need to use expensive local honey; make sure your choice is 100% honey and has no added corn syrup.
- Dark or light brown sugar – either one works perfectly
- A non-stick cooking spray – I used coconut oil spray, but any light, non-flavored spray will work.
Tips For Success
1. If you have one, you will want to use a silicone mat. It will prevent sticking and a lot of grief when washing dishes. NOTE: You can use wax paper in a pinch, but you need to move it off quickly so the wax paper doesn’t stick permanently.
2. Do not buy your sesame seeds in a bulk container. Bulk bins are a huge risk for cross-contamination with gluten!
3. You can make this with regular white sesame seeds or black sesame seeds.
Step-By-Step Photos and Directions:
Step 1: Begin by spraying or coating a casserole dish or baking pan so the candies will not stick. Grab an ungreased, non-stick skillet and the sesame seeds. Cook over medium heat, stirring, until the seeds become lightly browned and aromatic.
Place the seeds into a bowl and allow them to cool.
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Step 2: In your non-stick skillet, add the brown sugar, honey, cinnamon, and ginger over medium heat. Stir this mixture constantly and bring it to a boil.
When the mixture comes to a full rolling boil, begin timing. Allow the mixture to cook for exactly two minutes in the pan.
Step 3: After two minutes, remove the skillet from the heat and add the sesame seeds. Stir quickly until they are completely mixed in.
Step 4: Pour the mixture into the pan where you sprayed cooking oil. Use a metal spoon or spatula dipped into cold water to press the candy into the pan so that it is an even, smooth layer. Let the candy cool for 15 minutes or until it is only lukewarm to the touch.
Step 5: Gently dump the candy on a silicone mat. This is the time to make cuts and have some fun. You can cut the candy into small shapes with cookie cutters or just cut it into squares or rectangles.
Step 6: Place the cut pieces of cooled sesame honey candy on wax paper. Make sure there is plenty of space around each piece.
Step 7: Cut the wax paper around the candies. Fold the wax paper over the candy, then twist both ends.
Step 8: Store the sesame candy in an airtight container at room temperature. This recipe will make approximately 64 small pieces of candy.
If you love seed candy, you may also love these Honey Roasted Cashews or these crunchy nuts clusters!
Storage:
This sesame seed candy should last up to 2 weeks in an airtight container. I prefer to store it in the refrigerator; it will last 3 weeks in the fridge.
More Delicious Candy Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Honey Sesame Seed Candy
Ingredients
- 2 cups sesame seeds * see note
- ½ cup honey * see note
- ½ cup brown sugar dark or light
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
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Instructions
- Spray a cookie sheet or dish with non-stick spray.
- In a non-stick pan, toast your sesame seeds over medium heat
- In a pot, add the honey, brown sugar, and spices. Cook on medium stirring constantly. Allow this mixture to rolling boil and time it for 2 minutes.
- When the two minutes are over, remove the skillet from the heat and add the sesame seeds. Mix well.
- Quickly pour the mixture quickly onto the prepared pan. With a metal spoon or spatula that has been dipped into cold water, press the candy into the pan so that there is an even, smooth layer.
- Let the candy cool for 15 minutes, or until itis only lukewarm to the touch. Carefully turn it onto the cookie sheet and cut it with a knife or small cookie cutters before it hardens too much.
- Lay pieces of the sesame candy on a large piece of wax paper. Cut around each candy allowing room for folding. Fold the wax paper over each piece of candy and twist the edges to close it. This should make roughly 64 pieces of candy.
Notes
- You can use white or black sesame seeds. You want them raw so you can freshly toast them for this recipe.
- You can use any honey, there is no need to use expensive honey. Just make sure to use real honey with no corn syrup.
- This candy will keep up to 2 weeks in an air-tight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made this quite a while ago and I was having a craving again. I’m just waiting for a few more minutes before I cut and wrap. I just love this recipe. I did try something slightly different because I had no dry ginger. I grated ginger instead. It smelled wonderful while boiling.
I am so glad you love this sesame candy. I will have to try fresh ginger when I make it again. I appreciate the tip!
how do you make it soft, please?
Hi Cynthia, this is fairly soft. Definitely not crunchy.
I was wondering how to make softer. Love this candy. My Mom always had some in her side table. But am I’ll and lost my teeth. Thanks for any help you can give me. Denise
Hi Denise, it should stay a lot softer if you cook it less (timewise).
could you add gelatin, ? for a soft batch
Hi Cynthia, I haven’t tested adding gelatin.
Looks great. Can I replace the brown sugar with coconut sugar?
Hi Christina, I have not tested coconut sugar. It has a different melting point and I am not sure if it would harden the same way. If you do test it, please let me know how it works.