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Black Sesame Butter Toffee with Hazelnuts

Time 1 hour
Yields Makes one 12- by 17-inch sheet
Black Sesame Butter Toffee with Hazelnuts
(Mariah Tauger / Los Angeles Times)
1

Line a half-sheet pan or two quarter-sheet pans or other rimmed baking sheets with a nonstick baking mat (Silpat) or nonstick or regular foil. If using regular foil, lightly coat with nonstick cooking spray.

2

Arrange the crackers decorative side down (flat sides up) in a single layer with no gaps on the prepared pan, breaking crackers if needed to fit.

3

Combine the sugar, butter, and corn syrup in a large saucepan and set over medium heat. Cook, occasionally stirring gently, until the butter and sugar melt. Brush the insides of the saucepan with a pastry brush dipped in water to eliminate any sugar crystals. Continue cooking until the mixture starts to brown around the edges of the pan. Insert a candy thermometer and continue cooking, carefully stirring occasionally, until the candy is at the hard crack stage (the thermometer should register 310 degrees).

4

Remove the thermometer and immediately and carefully pour the toffee evenly over the crackers. If needed, gently spread in an even layer. Let cool for 2 minutes, then sprinkle the chocolate evenly over the toffee.

5

Let stand until melty, 1 to 2 minutes, then spread in an even layer. Scatter the hazelnuts evenly over the chocolate, then sprinkle with the sesame seeds. Press the nuts gently into the chocolate.

6

Carefully transfer the pan to the freezer and freeze until the toffee and chocolate are set, 10 to 15 minutes. Break into shards and serve.

Variations:
Black and White Sesame Butter Toffee: Omit the hazelnuts. Scatter ½ cup white sesame seeds all over the chocolate along with the black sesame seeds.
Make Ahead:
The toffee can be kept in an airtight container for up to 3 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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