Toasted Sesame Honey Bars

May 1, 2024

Toasted Sesame Honey Bars at The Little Shop of Olive Oils

Sometimes the simplest recipes are the most memorable.

These Toasted Sesame Honey Bars remind me that you don’t need flour, butter, or a long ingredient list to make something special. Just sesame seeds, beautiful local honey, a touch of sea salt, and a drizzle of Toasted Sesame Oil — and suddenly you have something crisp, nutty, and deeply satisfying.

Toasting the sesame seeds first brings out their warmth and flavor. Then the honey cooks down into a rich amber syrup that binds everything together. The tiny bit of toasted sesame oil adds depth and rounds out the sweetness without overpowering it.

They’re perfect with coffee, tea, or even tucked into a gift bag. They feel rustic and elegant all at once — the kind of treat that makes people ask for the recipe.

And the best part? They store beautifully, which means you can make them ahead and have something lovely ready to share.

Toasted Sesame Honey Bars

Crisp and nutty sesame bars made with toasted sesame seeds, Franklin Raw Honey, and a hint of Toasted Sesame Oil for a simple yet elegant sweet treat.

Author: https://shopevoo.com
Prep Time: 15 minutes
Servings: Makes 32 small bars
Category: Desserts

Ingredients

1¾ cups sesame seeds
¾ cup Franklin Raw Honey
¼ teaspoon Himalayan Sea Salt
1 teaspoon Toasted Sesame Oil

Directions

Preheat oven to 350°F. Create a foil sling in an 8-inch square baking pan using two overlapping sheets of foil. Press into corners and grease lightly with Toasted Sesame Oil.
Spread sesame seeds evenly on a rimmed baking sheet. Toast for 10–12 minutes, stirring often, until golden. Immediately transfer to a bowl.
In a large saucepan over medium-high heat, bring the honey to a bubble. Reduce heat to medium-low and cook, gently swirling occasionally, until honey turns deep amber and reaches 300–310°F, about 4–5 minutes.
Remove from heat and quickly stir in toasted sesame seeds and salt until evenly combined.
Immediately pour mixture into prepared pan and press into corners with a greased spatula. After about 5 minutes, when cool enough to handle but still pliable, gently press into an even layer with lightly greased fingers.
Let cool until firm but still sliceable, about 20 minutes.
Lift out using foil overhang, discard foil, and cut into 2 x 1-inch bars.
Transfer to a wire rack and cool completely, about 1 hour. Allow to sit at room temperature about 8 hours to fully crisp.
Store in an airtight container at room temperature for up to 1 month.

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