1 (1 lb.) jar honey (2 cups)
1 lb. hulled sesame seeds

Butter an 8 inch square pan. Set aside. Heat honey in medium saucepan over medium heat until a candy thermometer registers 280°F. At this temperature, syrup dropped into cold water will separate into threads which are hard but not brittle.

Stir in sesame seeds. Immediately pour into prepared pan. Cool slightly. While still soft, cut into diagonal 2 x 1 inch strips or diamond shapes. Do not remove from pan until candy is firm.

Makes 2 pounds.