|Sesame seeds||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking soda||3⁄4 Teaspoon|
Spread sesame seeds on baking sheet; bake in 350Â°F (180Â°C) oven for 15 minutes or until golden.
Reserve half of the seeds; sprinkle remaining seeds over well greased 13 x 9 inch (3.5 L) cake pan.
In saucepan, bring butter, white and brown sugars and water to boil, stirring constantly.
Cook, stirring often, until candy thermometer reaches soft crack stage of 285Â°F (140Â°C), and when 1/2 tsp (2 mL) syrup dropped into very cold water separates into threads that are hard but not brittle.
Immediately remove from heat; stir in baking soda.
Pour over sesame seeds in prepared pan.
Let cool for 5 minutes.
Sprinkle with reserved sesame seeds, pressing lightly into toffee.
Let cool until firm.
Break into pieces. (Toffee can be layered between waxed paper in airtight container and stored for up to 1 month.)