- Line a baking sheet with parchment paper.
- In a small skillet over medium-high heat, toast the sesame seeds, stirring constantly with a spatula, until golden. Add the sugar and mix well (see note). Pour in the honey and cook for 30 seconds, stirring to combine.
- Pour onto the baking sheet and spread out evenly using a spatula. Let cool for 15 minutes.
- Break into pieces the size of your choice. The sesame snaps will keep for 1 week in an airtight container at room temperature. Delicious with our poached pears with mastic, saffron and mandarin oranges (see recipe).
The skillet will get very hot while the sesame seeds are toasting. You can remove the skillet from the heat to add the sugar and honey, and while you are stirring to combine everything.