Pasteli

submitted by amanda

Makes about 4 dozen candies.

Vegetable oil for oiling pan
1 cup mild honey
1 cup sesame seeds, toasted in oven
1/2 teaspoon salt

Special equipment:
a nonstick bakeware liner such as Silpat
an 8- to 9-inch springform pan
a candy thermometer

Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom
of springform pan and set aside. Oil inside of springform ring with vegetable
oil and put ring, upside down, in center of bakeware liner. Bring honey,
sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate
heat, stirring, then boil undisturbed until mixture registers 280 to 290 F on
thermometer, about 15 minutes. Holding ring in place, quickly pour mixture
into ring, then cool on a rack until candy is set but still warm, about 40
minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy
to a cutting board, then run a paring knife around edge of springform ring
and lift ring off candy. Cut candy into 1-inch pieces with an oiled large
knife.

Note: Candy keeps, layered between sheets of parchment or wax paper, in an
airtight container in a cool dry place 1 week.



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