Sesame Honey Candy

Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly brush with butter. Set aside.

Pour sesame seeds into a heavy skillet and set over medium heat. Toast, stirring constantly with a wooden spoon, for 5-7 minutes until golden and fragrant with a nutty aroma. Watch carefully — seeds go from golden to burnt quickly. Transfer immediately to a large heatproof bowl.

In the same skillet, combine honey, white sugar, butter, salt, and cinnamon. Stir over medium heat until butter melts and sugar dissolves, about 3 minutes.

Increase heat to medium-high and bring the mixture to a gentle boil. Attach a candy thermometer to the side of the pan. Cook, without stirring, until the thermometer reads 260°F (hard-ball stage), about 8-10 minutes. Remove from heat immediately.

Carefully pour the hot honey syrup over the toasted sesame seeds. Working quickly, fold with a silicone spatula until every seed is coated and the mixture begins to thicken.

Transfer the sesame mixture to the prepared pan. Using the spatula and a sheet of parchment, press firmly and evenly into a 1/2-inch thick layer. Let cool for 5 minutes.

While still warm, use a sharp knife to cut into 1-inch diamonds or rectangles. Allow to cool completely at room temperature for 20-25 minutes until hardened and set.

Once fully cooled and firm, use the parchment overhang to lift the candy slab out. Separate pieces and store in an airtight container with parchment between layers.