7 ounces (about 1 ½ cups) sesame seeds
7 ounces (about ½ cup plus 1 tablespoon) honey
Toast the sesame seeds: spread them evenly in a thin layer onto two large baking sheets and bake them in the oven at 350 degrees until they have a bit of color but are not too brown, 7 to 9 minutes. Remove them from the oven and slide the sesame seeds off the baking sheets into a large bowl to prevent them from continuing to cook.
Pour the honey in medium sauce pan and heat the honey until it starts to bubble. Let it boil for 4-5 minutes until the honey reaches a temperature of 250 F.
Pour the toasted sesame seeds into the honey, lower the heat and stir. Heat the mixture for 2-3 minutes more. The sesame bars will be chewy if you cook them for a short time. They will be crunchier the longer you cook, but be careful of scorching.
To check if it is ready, take a small amount and drop it in a glass with water, it should stay in a ball — if it spreads out it still needs to be heated.
Place a large piece of parchment paper onto a flat piece of cardboard or other surface that will be safe for cutting. Grease the parchment paper by spraying or brushing it with olive oil. Spread the sesame mixture onto the parchment paper.
Grease another sheet of the parchment paper and place it (greased side down) on top of the sesame mixture. Using a rolling pin, spread out the sesame mixture until about ¼ inch thick.
Remove the top sheet carefully and let it cool for about 15 minutes. Cut in small bars (a pizza cutter is helpful).
Let the bars cool completely. Remove and store with parchment paper between them in an airtight container.
Notes:
It is advisable to weigh the ingredients.
If desired, you can substitute chopped pistachios for some of the sesame seeds.
Make sure you grease the parchment paper well.