Ingredients

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup honey
• 1 cup raw sesame seeds
• 1/2 cup almonds
• pinch of salt

Procedure

Place all the ingredients in a non-stick sauté pan, and heat over medium heat.  The mixture will begin to bubble, and darken.  Stir nearly continuously.

When the sesame seeds are deeply toasted and the water-sugar mixture is a deep caramel color, pour the hot sesame crunch mixture on a rimmed baking sheet lined with a Silpat.  Use a silicone spatula to smooth the mixture into a rectangle about 1/2-inch thick.  Allow to cool completely.

Turn the block onto a cutting board, and cut into strips, and then again into little rectangles, or whatever shape you like.  Store in an airtight container.