Back in India, I grew up eating candy made of black (unhulled) or white (hulled) sesame seeds. The sesame would be toasted and cooked in unrefined sugar. The mixture would be formed into balls that hardened into delicious jaw-breaking candy. I decided to make something a lot more gentler on the teeth and a lot more versatile too. I adapted a pretty standard almond praline recipe to make a sesame candy that is easily broken into smaller bits for easy consumption. You could break the candy for a praline like topping for breakfast porridge or muesli, ice-cream, cakes, whatever needs a little bit of open sesame magic!

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