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1
Preheat oven to 350.
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2
Spread the sesame seeds on a rimmed baking sheet, and place it in the oven.
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3
Toast the seeds until light golden, shaking them on the baking sheet occasionally, about 8 minutes.
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4
Let the seeds cool on the sheet.
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5
Put the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat.
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6
Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil.
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7
Simmer until the syrup is a deep-caramel color, about 5 minutes.
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8
Meanwhile, brush a nonporous work surface (such as granite or stainless steel) with olive oil; coat the metal spatula with olive oil as well.
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9
When the caramel is done, turn off the heat, and stir in the sesame seeds, almonds, citrus zests, and cinnamon.
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10
Pour (and scrape) the molten candy from the pan onto the work surface, and quickly spread it into an even rectangular layer, about 1/2 inch thick.
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11
Allow it to cool and firm up for a minute or two, to firm up but not harden.
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12
With a serrated knife and a straight edge, slice the sheet of candy into 1-inch strips.
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13
Then cut diagonal slices 1 inch apart.
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14
Divide the strips into diamond-shaped pieces.
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15
With a metal spatula separate the pieces, and arrange them in a single layer, not touching, on trays lined with parchment or wax paper, and let them harden completely.
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16
Store them in an airtight container with parchment or wax paper between the layers.
