Add butter, sugar, honey and orange juice, stirring to combine. Gently bubble over medium heat for one minute. Remove from heat, stir in remaining ingredients. Cool.
Place nut-sized mounds on a baking sheet lined with parchment paper, spacing enough apart.
Place the baking tray in the middle of the oven heated to 175 °C and bake the mounds for ten to twelve minutes. Take out, cool on the baking tray, then loosen.
Tips Origin: Sesame seeds are grown in South America, in the south of the Usa, in
Burma, China, India and the Middle East.
Roasting: Sesame seeds, especially the white ones, taste nuttier when roasted. To do this, use a coated frying pan, adding fat is not necessary. Start over medium heat, then turn down the heat. While shaking the frying pan, keep the seeds constantly moving so they don’t burn. Caution: once the oil comes out, brown the small seeds quickly. Transfer to parchment paper or a plate to cool on the spot. Store roasted sesame seeds in a tightly sealed jar until cooled.
Store.: In a tightly sealed jar and protected from temperature, moisture and light, sesame seeds will keep for up to 3 months. In the freezer or refrigerator they last even longer – a year.
The varieties of black sesame seeds – They are earthy and slightly bitter pleasant taste.
Black sesame seeds should not be roasted – because this increases the bitter notes.
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