1 Sesame Seeds
1 White Sugar
1/2 Brown Sugar
3/4 Baking Soda
Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
Reserve half of the seeds; sprinkle remaining seeds over well-greased 13×9 cake pan; set aside.
In saucepan, bring butter, sugars and water to a boil, stirring constantly.
Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
Immediately remove from heat; stir in baking soda.,
Pour over sesame seeds in prepared pan; let cool 5 minutes.
Sprinkle with reserved sesame seeds, pressing lightly into toffee.
Let cool until firm; break into pieces.
Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.