Sesame Candy

Heat the peanut oil in a large, heavy-bottomed pan over medium heat until it shimmers, about 1 minute.

Add the sesame seeds to the hot oil and stir constantly to toast them, releasing their nutty aroma, for 3-4 minutes.

Pour the honey into the pan with the toasted sesame seeds and stir well to combine, ensuring all seeds are coated evenly.

Continue stirring the mixture constantly over medium heat until it thickens and the sesame seeds are fully incorporated, about 5-7 minutes.

Pour the hot sesame mixture onto a lightly oiled, flat surface or parchment paper and spread it into a thin, even layer using an oiled spatula or the back of a spoon.

Let the candy cool completely at room temperature for 10-15 minutes until it is firm enough to handle but still slightly pliable.

Cut the cooled sesame candy into small squares or rectangular pieces using an oiled knife, wiping the blade between cuts to prevent sticking.

Serve the sesame candy at room temperature, storing any leftovers in an airtight container for up to one week.