This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle. Recipe from Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, September 2018). To read the whole story, go here, and to get the recipe for Dori Sanders' No-Churn Fresh Lemon Ice Cream, go here. —Genius Recipes
about 1 pint (250g)
(150g) white sesame seeds
In This Recipe
Line a baking sheet with parchment paper and set it by the stove. Heat the sugar and the water in a wide saucepan over high heat until the syrup just begins to bubble. Add the sesame seeds and stir constantly until the water evaporates and the surface of the seeds turns dry and powdery and just barely golden, 5 to 10 minutes—don’t let them brown more. Pour the candied seeds onto the baking sheet, spreading them evenly, and let cool completely. Break up any big clumps and store airtight.