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home > recipes > candy / snacks > pasteli 2
Makes about 4 dozen candies. Vegetable oil for oiling pan 1 cup mild honey 1 cup sesame seeds, toasted in oven 1/2 teaspoon salt Special equipment: a nonstick bakeware liner such as Silpat an 8- to 9-inch springform pan a candy thermometer Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner. Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes. Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife. Note: Candy keeps, layered between sheets of parchment or wax paper, in an airtight container in a cool dry place 1 week.

Pasteli 2


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list all recipes for CANDY-SNACKS (223)
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list all recipes by AMANDA (175)


   

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keyword: pasteli
ethnicity: greek
recipes for candy-snacks
recipes by amanda
Email Address:
(posted April 21, 2007)

Makes about 4 dozen candies.

Vegetable oil for oiling
pan
1 cup mild
honey
1 cup sesame seeds, toasted in oven
1/2 teaspoon
salt

Special equipment:
a nonstick bakeware liner such as Silpat
an 8- to 9-inch
springform pan
a
candy thermometer

Put bakeware liner in a large
shallow baking pan (1 inch deep). Remove bottom of springform
pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.

Bring
honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.

Holding ring in place, quickly pour mixture into ring, then cool on a rack until
candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring
knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.

Note:
Candy keeps, layered between sheets of parchment or wax paper, in an airtight container in a cool
dry place 1 week.


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