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Stack of black sesame honey squares on a white plate with flaky salt and a jar of raw honey nearby

Black Sesame Honey Squares

One-pan black sesame honey squares made with toasted seeds and cooked honey. Set at room temperature and cut into bars.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 16 squares
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 300 g black sesame seeds raw, untoasted
  • 120 ml raw honey
  • 80 g cane sugar
  • 1 tsp coconut oil for greasing the pan
  • 1/2 tsp flaky sea salt to finish

Method
 

Toast the sesame seeds
  1. Heat a dry 10-inch nonstick skillet over medium heat. Add the black sesame seeds and stir constantly for 3 to 4 minutes until you hear them begin to pop and detect a warm, nutty aroma.
  2. Transfer the toasted seeds immediately to a large heatproof bowl so they stop cooking. Set aside.
Cook the honey syrup
  1. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides. Rub the parchment lightly with coconut oil.
  2. Combine the honey and cane sugar in a medium heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring.
  3. Clip a candy thermometer to the side of the pan. Cook without stirring, swirling the pan occasionally, until the mixture reaches 118 C / 245 F (soft-ball stage), about 8 to 10 minutes.
  4. Remove the pan from the heat immediately.
Combine and set
  1. Pour the hot honey syrup over the toasted sesame seeds. Fold quickly with a silicone spatula until every seed is coated and no syrup pools at the bottom.
  2. Scrape the mixture into the prepared pan. Press down firmly and evenly with the back of a lightly oiled spatula to compact the mixture into a flat slab.
  3. Scatter flaky sea salt across the surface and press lightly so it adheres.
  4. Allow the slab to cool at room temperature for at least 45 minutes until fully set and firm to the touch.
  5. Lift the slab from the pan using the parchment overhang. Place on a cutting board and cut into 16 even squares using a sharp knife or bench scraper.

Notes

If the mixture starts stiffening before you can press it flat, place the bowl briefly over a low flame for 20 seconds to loosen it - don't overheat or the honey syrup stage changes.