Sesame Snaps

In a dry frying pan on medium heat, add Sesame Seeds (1 cup) and stir for a minute or two. When you can smell a buttery aroma, take off the heat and let cool.

In a heavy-based saucepan, add Caster Sugar (1 1/3 cups) and Corn Syrup (2/3 cup). Over a low heat, stir until sugar has dissolved.

Once dissolved and liquid, let come to a boil. Let boil for 7-8 minutes or until it reaches 300 degrees F (150 degrees C) using a candy thermometer.

Take off heat and stir in toasted sesame seeds.

On a hard surface covered with no-stick baking paper, pour out sesame-sugar mix. Cover with another piece of baking paper and gently roll out with a rolling pin until 2 millimeters thick. Carefully remove the top sheet of the baking paper and allow the mixture to cool and set.

When completely cooled, break the sesame snaps into the preferred size.

Serve and enjoy!