|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.)
Serving size: Complete recipe
Calories 3533 Calories from Fat 2124
% Daily Value*
Total Fat 245 g376.3%
Saturated Fat 124.3 g621.4%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 1096.2 mg45.7%
Total Carbohydrates 340 g113.4%
Dietary Fiber 14.7 g59%
Sugars 310 g
Protein 24 g48.4%
Vitamin A 112.7% Vitamin C
Calcium 136.9% Iron 105.8%
*Based on a 2000 Calorie diet