Sesame and Almond Honey Bars

What you need

• 170 g (1/2 cup) honey
• 150 g (1 cup) sesame seeds, raw, hulled
• 70 g (1/2 cup) almonds, whole or blanched
• 1 tsp olive oil, for the parchment and the knife

Method

Restated from the original video

1. 1

   Toast the sesame seeds in a dry wide pan over medium heat, stirring constantly, for 3-4 min, until golden and nutty. Tip them into a large bowl.

2. 2

   Toast the almonds in the same pan for 4-5 min, until fragrant, then chop them coarsely and add them to the sesame seeds.

3. 3

   Lightly oil a sheet of parchment paper and lay it on the counter. Have a second sheet and a rolling pin ready.

4. 4

   Warm the honey in a wide saucepan over medium heat. When it boils, simmer for 4-5 min, until the bubbles get thick and a drop in cold water forms a firm ball, about 120 °C (250 °F).

5. 5

   Take the pan off the heat and stir in the sesame seeds and almonds. Mix for 1-2 min, until the mass is thick and pulls away from the sides.

6. 6

   Scrape the mixture onto the oiled parchment and cover with the second sheet.

7. 7

   Roll the mixture out to a rectangle about 1 cm (1/2 in) thick.

8. 8

   Let it cool for 5-10 min, until warm and firm. Cut it into 12 bars with an oiled knife before it sets hard.

9. 9

   Cool completely, about 30 min. Store in an airtight container for up to 2 weeks.

Imported from canalcocina.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.