Sesame Toffee

Method

1. I

   Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.

2. II

   Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.

3. III

   In saucepan, bring butter, sugars and water to a boil, stirring constantly.

4. IV

   Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.

5. V

   Immediately remove from heat; stir in baking soda.

6. VI

   Pour over sesame seeds in prepared pan; let cool 5 minutes.

7. VII

   Sprinkle with reserved sesame seeds, pressing lightly into toffee.

8. VIII

   Let cool until firm; break into pieces.

9. IX

   Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.