Sesame Toffee

Directions

1. 1
   Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
2. 2
   Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
3. 3
   In saucepan, bring butter, sugars and water to a boil, stirring constantly.
4. 4
   Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
5. 5
   Immediately remove from heat; stir in baking soda.
6. 6
   Pour over sesame seeds in prepared pan; let cool 5 minutes.
7. 7
   Sprinkle with reserved sesame seeds, pressing lightly into toffee.
8. 8
   Let cool until firm; break into pieces.
9. 9
   Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.