Sesame Seed Bars Recipe

Chewy sesame seeds bars are pretty much common in many Mediterranean countries with variety of names. From Pasteli in Greece to Semsemeyah in Egypt, this sesame honey candy is a great gluten free snack that can be ready in less than 30 minutes.

These sesame bars along with Turkish delights are so common in Egypt during religious celebrations.

Why This Recipe Works

This is a foolproof recipe for sesame candy, no weird ingredients and no special equipment needed. So simple and requires only a handful of ingredients that are likely there in your pantry.

Recipe Ingredients

Ingredient Notes

• Sesame seeds because this is a sesame candy, but let me expand here and say this recipe is made with almost any nut of your choice. I've seen this made with pistachios, almonds, cashews, peanuts, hazelnuts or a combination of nuts.
• Sugar and honey are the main sweeteners here and make the glue to hold all the seeds together.
• A little bit of water to help sugar dissolve in honey and the lime juice to help prevent crystallization.
• Vanilla extract is optional, I just love vanilla and I add a little bit not to overwhelm the sesame flavor.

Recipe Instructions

1. In a skillet over medium heat add sesame seeds.
2. Toast until golden brown will take about 4-5 minutes.
3. Pour the sesame seeds immediately in a well oiled bowl and set aside to cool down.

1. In saucepan over medium heat mix in sugar, honey, water, lime juice and vanilla if using.
2. Bring the mixture to a boil then reduce heat and simmer for about 5minutes.
3. Pour the honey mixture over the sesame and mix well to combine.

1. Pour the mixture over the parchment paper.
2. Wet your hands with water and shape the sesame mixture into a square with the thickness you prefer. Let it cool completely then cut into bars

Expert Tips

• If you do not have sesame oil you can use vegetable oil.
• You can toast the sesame seeds in the oven but I prefer the skillet method to keep them from browning too much.
• You can actually use this recipe for a variety of nuts and seeds. Examples are pistachios, hazelnuts, almonds...etc.

Recipe FAQs

Sesame Candy

A delicious crunchy treat for sesame lovers made with few ingredients. Sesame candy bars is very popular across many Mediterranean countries

4.79 from 14 votes

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Course: Dessert, Snack

Cuisine: Mediterranean

Diet: Gluten Free, Halal

Cook Time: 20 minutes

Servings: 16

Calories: 138kcal

Author: Amira

Ingredients

• ▢ 1 ½ cup sesame seeds (200g )
• ▢ ½ cup granulated sugar (100g )
• ▢ ½ cup honey (180g)
• ▢ ½ teaspoon lime juice
• ▢ 1 Tablespoon water
• ▢ 1 teaspoon vanilla extract optional
• ▢ Sesame oil for brushing

Instructions

• Generously brush a bowl with sesame oil.
• Brush an 11”X17” parchment paper with sesame oil as well.
• In a skillet or pan, over medium heat, add sesame seeds and toast until golden brown will take about 4-6 minutes. Stir with a spatula so the seeds will not burn.
• Pour the sesame seeds immediately in the oiled bowl and set aside to cool down.
• In saucepan over medium heat mix in sugar, honey, water, lime juice and vanilla if using.
• Bring the mixture to a boil then reduce heat and simmer for about 5minutes.
• Pour the honey mixture over the sesame and mix well to combine.
• Pour the mixture over the parchment paper. Wet your hands with water and shape the sesame mixture into a square with the thickness you prefer.
• Let it cool completely then cut into bars with a sharp knife.
• Store in an air tight container at room temperature and separated by well oiled parchment paper.

Notes

• If you do not have sesame oil you can use vegetable oil.
• You can toast the sesame seeds in the oven but I prefer the skillet method to keep them from browning too much.
• You can actually use this recipe for a variety of nuts and seeds. Examples are pistachios, hazelnuts, almonds...etc.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 71mg | Fiber: 2g | Sugar: 15g | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg

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First published Jan 5, 2014. Last updated October 23, 2020 with new recipe, images, step by step instructions and readability.