Sesame Seed Recipe

Spread 1 cup of white sesame seeds in a thin, even layer on a large, dry skillet or frying pan. Use a heavy-bottomed pan to ensure even heat.

Place the pan over medium-low heat. Toast the seeds, stirring or shaking the pan constantly so they don't burn. Expect them to go from pale to light golden in 3–6 minutes; pay close attention as color changes quickly and aroma will become fragrant and nutty.

When most seeds are golden and fragrant, remove the pan from heat immediately and transfer the seeds to a cool plate or baking sheet to stop cooking. Spread them in a single layer to cool completely.

Once cooled, taste a few and sprinkle 1 teaspoon salt over the seeds, toss to combine. If you want a lightly oiled finish (shiny, clump-resistant), toss with 1 teaspoon neutral oil while still a little warm.

Reserve 2 tablespoons of these toasted seeds for garnish if desired; store the rest in an airtight container at room temperature for up to 2 weeks.

Blend Seeds to Paste

Place 1 cup of the cooled toasted sesame seeds into a food processor or high-speed blender. Pulse several times to break up the seeds into a coarse crumb.

With the processor running, add 2 tablespoons neutral oil gradually to help the seeds release their oils and form a paste. Scrape down the sides as necessary.

Add 2 tablespoons water and 1 teaspoon salt, then continue processing until smooth and spreadable, about 1–3 minutes depending on appliance. Pause to scrape down sides and to prevent overheating. If the paste is too thick, add water 1 teaspoon at a time until desired consistency is reached.

Taste and adjust salt. Transfer tahini to a jar and store in the refrigerator for up to 1 month; stir before using as oil may separate.

Make Sugar Syrup

Line a baking sheet with parchment paper and set aside. In a small saucepan combine 1 cup granulated sugar and 3 tablespoons water. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer.

Stop stirring and let the syrup simmer gently until it reaches a light amber color or about 300°F (hard crack) if using a candy thermometer, about 5–8 minutes. Watch closely to avoid burning.

Remove the pan from heat and immediately stir in 1 cup toasted sesame seeds, 1 tablespoon butter (if using), and 1/4 teaspoon salt. Stir quickly to coat all seeds.

Immediately pour the mixture onto the prepared parchment in a thin layer. Use a spatula to spread if needed. Let cool completely, then break into pieces. Store in an airtight container at room temperature for up to 1 week.