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Sesame Toffee

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.876
Energy (kCal)2560.0
Carbohydrates (g)370.715
Total fats (g)115.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden. | 2. Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside. | 3. In saucepan, bring butter, sugars and water to a boil, stirring constantly. | 4. Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle. | 5. Immediately remove from heat; stir in baking soda. | 6. Pour over sesame seeds in prepared pan; let cool 5 minutes. | 7. Sprinkle with reserved sesame seeds, pressing lightly into toffee. | 8. Let cool until firm; break into pieces. | 9. Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sesame seed 1 cup 1368.0 62.856 42.744 115.2
    butter 1 cup 1368.0 62.856 42.744 115.2
    white sugar 1 cup 774.0 199.96 0.0 0.0
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    water 3 tablespoons 0.0 0.0 0.0 0.0
    baking soda 3/4 teaspoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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