I buy cookbooks for different reasons. Sometimes (like with my canning books) I buy them so that I can cook every recipe, chapter-and-verse the same way the author does.
But probably more often, I just pick one up for a good dose of inspiration, knowing that I'll never make most of the recipes. It's fun to look at the pictures and take note of the flavor combinations, even if the food is more complicated than what I usually try at home.
So even if I never actually make more than one or two recipes from it, I still got a lot of pleasure from slowly flipping through it one night last week, as I sipped a cup of tea.
But everyone knows that tea goes better with a little something sweet, which is, perhaps, what led me to the dessert chapter, and perhaps what led me to actually try out this sesame candy recipe.
While the author is correct that it requires a quick hand--the candy really does set-up fast--with only four or five ingredients it was easy enough to throw together.
And, it is, in fact, pretty incredible with a cup of hot tea.
If you're super practical about your cookbook library, this one's not for you. But if you've room for a nibble of sweet, pretty inspiration, This Is Camino is worth checking out.
Sesame Candy (from This Is Camino)
- melted butter (for brushing)
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1/2 cup black toasted sesame seeds
- 1/2 cup white toasted sesame seeds
You'll want to get your workspace ready before you start making the candy because once it is ready to be rolled, you have to move quickly. Tear off two 24 by 18-inch pieces of parchment paper and brush them with melted butter on one side. Put the parchment on a flat surface and have a rolling pin nearby.
Combine the honey, brown sugar, and a good pinch of salt in a small pot set over medium heat. Cook the honey and brown sugar, swirling the pot every so often but not stirring with any utensil. Let it cook for 3 to 4 minutes, taking note of the color, size of the bubbles, and smell. Soon, the color darkens, the bubbles get smaller, and it smells toastier. Keep cooking past this point until the mixture looks foamy and tight and smells slightly burnt.
Remove the pot from the heat and stir in the toasted sesame seeds with a heatproof rubber spatula. Plot the mixture on one piece of buttered parchment, cover with the other piece of parchment, and immediately start rolling it out with a rolling pin. Moving as quickly as you can before the candy sets, try to get it as thin as possible. Let cool completely, remove the parchment paper, and break the candy into large shards.
Sesame candy should keep, tightly sealed in a jar, for at least a couple of days.
[I received this book to review from Blogging for Books.]