Sesame Crocante -Croccante di Sesamo
Prep time
Cook time
Total time
Recipe type: Desserts to Dream Of
  • 2 cups of untoasted sesame seeds
  • Finely grated rind of 1 orange
  • Finely grated rind of 1 lemon
  • 1 tsp. grated cinnamon
  • 1½ cup of granulated sugar
  • 1 Tbs. flavorful honey
  • 6 Tbs. fresh cool water
  • Vegetable oil to grease a rimmed heavy duty baking sheet
  • 1 whole russet potato, washed and sliced in half
  1. Preheat the oven to 350ยบ, spread the sesame seeds out over a heavy duty rimmed baking sheet and toast for 5 minutes. Once you have removed the lightly toasted sesame seeds from the oven, turn them out onto the kitchen counter to cool.
  2. Lightly oil the heavy duty rimmed baking sheet with the vegetable oil and a paper towel.
  3. Combine the cooled sesame seeds, citrus rinds, and cinnamon together in a mixing bowl. Mix well using a spatula to make sure that the citrus rinds do not cling together; the citrus rinds and cinnamon should be evenly combined with the sesame seeds.
  4. Place the sugar, honey and water in a heavy saucepan that will accommodate the sesame seeds. Turn the heat to medium-high and allow the sugar to melt and the mixture to become homogenous. Remain at the stove while preparing the caramelized sugar, do not stir the sugar syrup. The syrup will begin to become golden and if needed you may tilt the pan from side to side to allow the caramelized portion to combine well. Once the syrup has achieved a deep golden caramel, add the sesame seeds all at once. The addition of the sesame mixture will effectively lower the temperature of the caramel, so keep the pan on the stove and turn with a heat proof spatula. Once well combined immediately turn the mixture onto the oiled baking sheet.
  5. Use the cut side of the potato to smooth out the molten mixture evenly to about ¼ of an inch thick.
  6. Allow the croccante to throughly cool. Once it is completely hardened, break it into irregular pieces and store in a sealed container. The croccante should not be refrigerated and will last indefinitely.
Recipe by LaBellaSorella at