This easy sesame candy is a classic, crunchy treat made with just a handful of pantry staples. Lightly sweetened and packed with nutty sesame flavor, it hardens into thin, crisp pieces that are perfect for gifting, snacking, or enjoying with tea. The recipe comes together quickly and doesn’t require any special equipment, making it ideal even for beginners.
Why You’ll Love This Recipe
This recipe uses only five simple ingredients and takes less than 20 minutes from start to finish. The candy has a satisfying crunch without being overly sweet, allowing the natural flavor of the sesame seeds to shine. You don’t need a candy thermometer, and the method is straightforward as long as you work quickly. It also stores well, so you can make it ahead for holidays or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup black sesame seeds
1/2 cup white sesame seeds
1 1/2 teaspoons canola oil or vegetable oil
2 tablespoons honey
1/3 cup granulated sugar
Directions
Lay a silicone baking mat on a clean work surface and set it aside. Prepare a second silicone mat or a sheet of parchment paper for rolling.
Heat a large pan over medium-high heat. Add the black sesame seeds and toast them for 3 to 4 minutes, stirring frequently. They are ready when they release a nutty aroma and you see faint wisps of smoke. Transfer them to a bowl.
In the same pan, toast the white sesame seeds for 3 to 4 minutes, stirring occasionally. Add them to the bowl with the black sesame seeds and mix well.
In a large stainless steel pan, combine the oil, honey, and sugar over medium heat. Stir continuously until the sugar dissolves completely and the mixture becomes runny, similar to maple syrup. This should take several minutes. Be careful not to let the sugar burn.
Once the sugar has fully dissolved, turn off the heat. Immediately add the sesame seeds and stir until all the seeds are evenly coated in the syrup.
Working quickly, pour the sesame mixture onto the prepared silicone mat, gathering it into one mound. Place the second mat or parchment paper on top and gently press down. Use a rolling pin to roll the candy into a thin, even layer.
Remove the top mat. Place a cutting board over the candy, carefully flip it over, and peel away the remaining mat.
Using a sharp knife, trim the edges to form a neat rectangle. Cut the candy into 1-inch strips, then cut each strip into pieces about 1 1/2 to 2 inches long. Allow the candy to cool completely until firm.
You can use all white sesame seeds or all black sesame seeds if you prefer a single color. For a deeper flavor, replace the canola oil with a neutral sesame oil. If you like added texture, a small amount of crushed peanuts or almonds can be mixed in with the sesame seeds. For a slightly less sweet version, reduce the sugar by 1 tablespoon, keeping in mind that the candy may be slightly softer.
Storage/Reheating
Once completely cooled, store the sesame candy in an airtight container at room temperature. It will keep well for several weeks. Avoid refrigeration, as moisture can cause the candy to lose its crisp texture. Reheating is not recommended, as the candy may melt and lose its shape.
FAQs
Can I make this candy without honey?
Honey helps the sugar melt smoothly and improves the texture. Without it, the candy may not harden properly.
Do I need a candy thermometer?
No, this recipe is designed to work without one. Just make sure the sugar is fully dissolved and syrupy.
How thin should I roll the candy?
Aim for a thin, even layer, about 1/8 inch thick, for the best crunch.
Can I use pre-toasted sesame seeds?
Yes, but lightly toasting them again enhances their nutty flavor.
Why did my candy turn sticky?
This usually happens if the sugar was not fully dissolved or if there was too much moisture in the air.
Can I reduce the sweetness?
You can slightly reduce the sugar, but too little sugar will prevent the candy from setting firmly.
Is this candy gluten-free?
Yes, all the ingredients used are naturally gluten-free.
How long does it take to harden?
The candy begins to firm up almost immediately and fully hardens as it cools to room temperature.
Can I make this ahead of time?
Yes, it’s an excellent make-ahead candy and stores well for weeks.
Why do I need to work quickly?
The sugar mixture hardens fast, so quick handling ensures you can roll and cut the candy properly.
Conclusion
Easy sesame candy is a wonderfully simple treat that delivers big flavor with minimal effort. With its crisp texture, balanced sweetness, and long shelf life, it’s perfect for sharing or keeping on hand for a quick homemade sweet. Once you try it, this recipe is sure to become a favorite in your kitchen.
This easy sesame candy is a crunchy, lightly sweet treat made with pantry staples like sesame seeds, honey, and sugar. Naturally gluten-free and quick to prepare, it’s perfect for snacking, gifting, or pairing with tea.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:8 servings
Category:Snack
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
1/2 cup black sesame seeds
1/2 cup white sesame seeds
1 1/2 teaspoons canola oil or vegetable oil
2 tablespoons honey
1/3 cup granulated sugar
Instructions
Lay a silicone baking mat on a clean surface and prepare a second mat or parchment paper for rolling.
Heat a pan over medium-high heat. Toast black sesame seeds for 3–4 minutes, stirring frequently, until aromatic. Transfer to a bowl.
Toast white sesame seeds for 3–4 minutes in the same pan and add to the bowl. Mix the seeds together.
In a stainless steel pan, combine oil, honey, and sugar over medium heat. Stir until sugar fully dissolves and mixture is syrupy.
Turn off heat and quickly stir in sesame seeds until fully coated.
Immediately pour the mixture onto the silicone mat. Place the second mat or parchment on top and press down.
Roll out the mixture into a thin, even layer (about 1/8 inch thick).
Remove the top layer, flip the candy onto a cutting board, and remove the other mat.
Trim edges and cut into 1-inch strips, then into 1½–2 inch pieces. Let cool completely until firm.
Notes
Use all white or all black sesame seeds if preferred.
Swap canola oil for neutral sesame oil for deeper flavor.
Add crushed peanuts or almonds for added texture.
Reduce sugar slightly for a less sweet version, though firmness may vary.
