Here is a simple candy recipe that is pretty easy to make; if you’re new to candy making, this would be a good one to try. I found the orginal recipe on Epicurious.com. It stores very well, so you can make a batch and store them in an airtight container. It will keep for about a week–though in my house it doesn’t last that long.
Makes about 42 to 56 candies
Vegetable oil for oiling pan
1 cup mild honey
1 cup sesame seeds, toasted
1/2 teaspoon salt
Special equipment: a nonstick bakeware liner such as Silpat*; an 8- to 9-inch springform pan; a candy thermometer
Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with a large knife that has been lightly coated with oil.