Line a baking tray with non-stick baking parchment or a silicon pastry mat. Place the sugar in a small dry frying-pan (a non-stick omelette pan works really well) over moderate-high heat. Keep a close eye on it and eventually the sugar will begin to melt. At this point it’s okay to stir it gently to make sure it begins to melt evenly. Once it becomes a caramel colour, stir in the sesame seeds. Take off the heat, then very carefully make shapes on the baking sheet pouring the hot caramel off a spoon. Leave the shapes to cool, then store between sheets of non-stick paper in an airtight container.
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