-
1
Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
-
2
Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
-
3
Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
-
4
Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
-
5
Slowly bring the mixture to a boil over medium heat, stirring constantly.
-
6
As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
-
7
Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
-
8
Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
-
9
Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
-
10
Run the spatula around the edge of the candy to loosen it.
-
11
Then turn out the whole slab of candy onto a wooden board or other cutting surface.
-
12
Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
-
13
Cool the candies completely; then store them in an airtight container at room temperature.
-
14
If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.
