Do not make candy on a hot or humid day. In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305~ to 310~ on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture on to it. Set baking sheet on a cooling rack. When cooled, but not hard. score into diamond shapes. When cooled completely, remove candy and separate into pieces. This is listed as a Saudi Arabian recipe Posted to RecipeLu List by "Diane Geary"
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|Serving Size: 1 Serving (1084g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2575 (53%)|
|Amt Per Serving||% DV|
|Total Fat 286.1g||381 %|
|Saturated Fat 40.1g||200 %|
|Monounsaturated Fat 108.1g|
|Polyunsanturated Fat 125.4g|
|Cholesterol 0mg||0 %|
|Sodium 83.7mg||3 %|
|Potassium 2960.1mg||78 %|
|Total Carbohydrate 554.1g||163 %|
|Dietary Fiber 69g||276 %|
|Sugars, other 485.1g|
|Protein 103.7g||148 %|
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Calories per serving: 4846
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