olive oil, for greasing the baking sheet
1 1/2 cups sesame seeds
1/2 cup honey
unrefined sea salt to taste
Generously grease a baking sheet with olive oil and set aside.Heat a well-seasoned cast iron skillet over medium-high heat until it becomes hot to the touch. Pour sesame seeds into the hot pan and stir them continuously with wooden spoon until they’re well-toasted and golden-brown in color – about four to six minutes.
Stir honey and a generous dash of unrefined sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens.
Pour the mixture of honey and sesame seeds onto your greased baking sheet. Pat down and smooth out the mixture with a wooden spoon. (Note: I used half the ingredients originally called for and it still made plenty. When I patted the down into the cookie sheet, it only took up about half the baking sheet, but it wasn't a problem because the mixture wasn't runny.)
Score the candy into pieces of 1/4-inch by 1-inch and set the pan aside until the candy is cool enough to handle comfortably.
When cool to the touch, but still warm enough to be malleable, grease your fingers with olive oil and roll the pieces of honey candy into small small, round logs.*
Allow to cool completely before serving.
* I rolled about 6 pieces of the candy into small, round logs. Then I recruited my husband to help me. He rolled 2 pices into small, round logs before we decided it wasn't worth the trouble. They taste just as good in squares as they do in round logs. And the presentation is virtually the same.