1 1/2 cups (375 ml) sugar

1 cup (250 ml) light corn syrup

2 teaspoons (10 ml) lemon juice

1 tablespoon (15 ml) butter

2 cups (500 ml) sesame seeds and sliced almonds, mixed

In a saucepan, bring the sugar, corn syrup and lemon juice to a boil until a candy thermometer reads 150 °C (300 °F).

Add the butter and nuts.

Stir to blend.

Pour onto parchment paper or a lightly oiled marble slab. Spread with an oiled metal spatula in a very thin layer. Cool for ten minutes and shatter.

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