Sesame Candy

3 cups Honey
2 cups Sesame seeds
Peanut oil

Do not make candy on a hot or humid day.

In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305�F to 310�F on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes.

Stir in sesame seeds. Set aside for a few minutes to cool slightly.

Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper.

Pour honey mixture on to it.

Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes.

When cooled completely, remove candy and separate into pieces.