Pasteli (Sesame Brittle)

Step 1

Line a baking sheet with parchment paper, leaving a 1-inch border of paper exposed on all sides so you can grip it later.

Step 2

Pour the honey into a medium saucepan and place it over medium heat, stirring gently once every 30 seconds until the honey feels warm to the touch and moves easily, about 2–3 minutes.

Step 3

Pour the sesame seeds into the warm honey and stir constantly using a wooden spoon, scraping the bottom and sides, until every seed is coated and the mixture turns golden-brown like caramel, about 3–4 minutes.

Step 4

Remove the pan from heat and sprinkle in the salt, stirring once more to combine thoroughly.

Step 5

Pour the mixture onto the parchment paper in a single layer, spreading it gently with the back of a wooden spoon into an even sheet about 1/4-inch thick.

Step 6

Let the pasteli cool on the counter until it is completely hard and no longer sticky to the touch, about 8–10 minutes.

Step 7

Once cool, break the pasteli into roughly 2-inch irregular shards by hand or with a knife, working directly on the parchment paper.

Step 8

Transfer the shards to an airtight container where they will stay crispy for up to 1 week.