This idea came to me at the last minute. In fact, I had another dessert planned, but I wasn’t completely happy with my idea. Then, I thought of toffee and wondered if you could add tahini to it; after all, there’s peanut butter toffee, so tahini should work. So I tried it, and you know what? It’s really good! Make it this weekend!
---Karly
TAHINI TOFFEE
12 tablespoons (1 ½ sticks) unsalted butter, cut into pieces
1 cup sugar
2 tablespoons water
2 teaspoons vanilla
½ cup tahini
1 ½ cups semi-sweet chocolate chips (or you can chop dark chocolate into small pieces)
Toasted sesame seeds
Special equipment: Candy thermometer
Put parchment paper on a baking sheet, and set aside. In a large saucepan, heat the butter, sugar, and water over medium high heat, stirring occasionally. Let the mixture come to a boil, and let it boil, undisturbed, until it reaches 300 degrees on the candy thermometer. Take the pan off the heat and immediately stir in the vanilla and tahini. (The mixture will bubble up a bit, so be careful.) Carefully pour the mixture onto the baking sheet, spreading it a bit with a spatula if needed. Let it cool for 3-5 minutes, then sprinkle the chocolate all over the top. Let the chocolate sit for a minute or two, until it starts to melt a bit, then start spreading gently with a spatula. It will continue to melt. Spread the chocolate evenly over the top. Sprinkle toasted sesame seeds on top of the chocolate. Put the baking sheet in the refrigerator to let it cool and harden, at least an hour. Once cooled, break into pieces and store in an airtight container (you can store in the fridge if you want).
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---Karly
TAHINI TOFFEE
12 tablespoons (1 ½ sticks) unsalted butter, cut into pieces
1 cup sugar
2 tablespoons water
2 teaspoons vanilla
½ cup tahini
1 ½ cups semi-sweet chocolate chips (or you can chop dark chocolate into small pieces)
Toasted sesame seeds
Special equipment: Candy thermometer
Put parchment paper on a baking sheet, and set aside. In a large saucepan, heat the butter, sugar, and water over medium high heat, stirring occasionally. Let the mixture come to a boil, and let it boil, undisturbed, until it reaches 300 degrees on the candy thermometer. Take the pan off the heat and immediately stir in the vanilla and tahini. (The mixture will bubble up a bit, so be careful.) Carefully pour the mixture onto the baking sheet, spreading it a bit with a spatula if needed. Let it cool for 3-5 minutes, then sprinkle the chocolate all over the top. Let the chocolate sit for a minute or two, until it starts to melt a bit, then start spreading gently with a spatula. It will continue to melt. Spread the chocolate evenly over the top. Sprinkle toasted sesame seeds on top of the chocolate. Put the baking sheet in the refrigerator to let it cool and harden, at least an hour. Once cooled, break into pieces and store in an airtight container (you can store in the fridge if you want).
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| tahini_toffe.pdf |
