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Loading...A traditional Turkish sesame candy made by binding toasted sesame seeds with sugar syrup and a touch of tahini. These bite-sized golden rounds have a delicate nutty flavor with a satisfying chewy texture, perfect alongside Turkish coffee or tea.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield12 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 47 gFat
- 7 gSaturated Fat
- 65 gCarbs
- 7 gFiber
- 50 gSugar
- 18 gProtein
- 25 mgSodium
- 320 mgPotassium
- 680 mgCalcium
- 10 mgIron
- 1 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the sesame base
- 2 cups (280 g) white sesame seeds
- 3 tbsp tahini
- 2 tbsp (28 g) unsalted butter, plus more for greasing
For the sugar syrup
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Directions
- Toast the sesame seeds in a dry skillet over medium-low heat for 4-5 minutes, stirring constantly until fragrant and just lightly golden; transfer to a heatproof bowl.
- In a heavy saucepan, combine the sugar, water, and lemon juice. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.
- Continue cooking the syrup until it reaches the soft-ball stage (about 240°F / 115°C), roughly 8-10 minutes; a drop dropped into cold water should form a soft, pliable ball.
- Stir the tahini and butter into the hot syrup until smooth, then fold in the toasted sesame seeds. Mix vigorously for 2-3 minutes until the mixture thickens into a cohesive, glossy mass that pulls away from the sides of the pan.
- Remove from heat and let cool for 1-2 minutes until just warm enough to handle; the mixture should still be pliable but not burning hot.
- Lightly butter your palms and a sheet of parchment paper. Divide the mixture into 12 equal portions and roll each between your palms into a smooth ball, then flatten gently into a disc about 1 inch (2.5 cm) thick.
- Arrange the discs on the buttered parchment, spacing them about 1 inch apart, and let cool completely at room temperature for 30-40 minutes until firm to the touch.
- For a glossy finish, brush the tops lightly with a thin layer of melted butter. Store in an airtight container at room temperature for up to 2 weeks.
Cook’s Notes
- Use a candy thermometer for accuracy; without one, test by dropping a bit of syrup into ice water—it should form a soft ball that flattens when pressed.
- For a more traditional Turkish flavor, replace the sugar with 1 cup (240 ml) of grape molasses (pekmez); the candy will be darker and slightly tangier.
- Do not overcook the syrup or the candy will turn rock-hard once cooled; pull it off the heat the moment it reaches the soft-ball stage.
- If the mixture becomes too stiff to shape as it cools, return it to low heat for 30 seconds and try again; work quickly while it remains pliable.
