Sesame Brittle - cooking recipe

Ingredients

1/3 cup sugar
1 cup honey
1 1/2 cups sesame seeds
1/4 teaspoon ground cinnamon
1 lemon, zest of, finely grated

Preparation

Butter or oil a jellyroll pan or other large, oblong pans; you might put a towel or trivets under it to protect your counter top or table from heat.
Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon.
(Note that the honey will foam a lot.).
Using a candy thermometer, note when mixture reaches 225\u00b0F and add remaining ingredients, stirring until they are mixed evenly.
Cook, stirring occasionally, to 300-310\u00b0F, a light caramel.
Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon.
After it cools slightly, loosen from the pan with a spatula.
While still warm and flexible, cut into rows about 1 inch wide; then cut diagonally into bite size diamonds (keeping your knife buttered or oiled).
Store in airtight container; stack layers with waxed paper between them.
(Notes: If you prefer slightly \"burnt\" caramel, cook to 325\u00b0F and be sure to open a window or put your range hood on high; Too, the lemon zest called for imparts a noticeable citrus flavor--you might reduce this amount if you're not fond of it).