INGREDIENTS:
- 2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 cups parched benne seed (sesame seeds)
INSTRUCTIONS:
- In a 2-quart saucepan over medium-high heat, add the extracts to the sugar.
- Heat the e sugar, stirring constantly, until it melts.
- Add the benne seed, stirring them in quickly.
- Pour at once onto a marble slab to cool or pour into lightly buttered sheet pans.
- Using a sharp knife, score the candy in 1-inch squares while still warm. Break along the lines when cold.
Source: http://chefrick.com/
