1/2 cup (125 ml) sugar

1/2 cup (125 ml) honey

2 tablespoons (30 ml) water

1 1/2 cups (375 ml) sesame seeds

2 sheets 17 x 12-inch (43 x 30-cm) parchment paper

In a saucepan, bring the sugar, honey, and water to a boil. Add the sesame seeds and cook, stirring gently until the caramel is golden brown and the sesame also begins to brown. Pour immediately onto a sheet of parchment paper. With a spatula, quickly spread the caramel. Cover with the second sheet of parchment paper. With a rolling pin, roll the caramel in a thin layer. Let cool for about 10 minutes.

Cut into 5 x 4-cm (2 x 1 ½-inch) rectangles and remove the paper. Let cool.

Wrap individually in parchment paper.

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