Preparation

• Step 1

  Make the candy: Put 1 cup of the sesame seeds in a large heavy-bottomed skillet over medium heat and sprinkle with a small pinch of flour. Toast the sesame seeds until lightly and evenly golden, stirring and shaking the pan often, about 4 minutes. Transfer the sesame seeds to a large heatproof bowl. Repeat this process with the remaining 1 cup sesame seeds, adding another pinch of flour.

• Step 2

  Add the almonds to the bowl of sesame seeds and stir to mix. 

• Step 3

  Generously grease a small rimmed baking sheet or heatproof shallow baking dish with vegetable oil; set aside. Line another baking sheet with parchment paper; set aside.

• Step 4

  Make the syrup: Put the honey, water and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar is dissolved. Attach a candy thermometer to the side of the pan and boil, without stirring, until the syrup reaches 245°F, 20 to 30 minutes.

• Step 5

  Remove the pan from the heat and immediately pour the mixture over the sesame seeds and almonds. (Note: The syrup is extremely hot, so use caution and don't use your hands to stir!) Stir the mixture vigorously with a wooden spoon or stiff silicone spatula and then pour the mixture onto the oiled baking sheet. Let the mixture cool until it's comfortable to touch. 

• Step 6

  Dampen your hands lightly in cold water, scoop up about 1 tablespoon of the mixture and roll it into a 1-inch ball, then set on the parchment-lined baking sheet. Repeat with the remaining mixture. Or, for an alternative shape, roll the mixture into 4 ropes, each about 1 inch thick. Cut diagonally into 1-inch sections using a sharp knife dipped into hot water between every few cuts. 

• Step 7

  Cool the candies at room temperature until firm; they will remain chewy.