Sesame Seed Pralines

30 servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
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Sesame Seed Pralines
A wonderful old time sesame candy with toasted sesame seeds, butter, and cream. When I was a little girl, I remember an aunt would make candy with sesame seeds… this is the recipe! The Cajun word for sesame is benne and roasting them brings back wonderful childhood memories of this traditional Louisiana praline.

Ingredients

30 servings
  • 3 sticks (8 tbsp) unsalted butter - 1 1/2 cups
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 cup toasted sesame seed
  • 1 tbsp vanilla
  • 1 tbsp water

Step-by-Step Instructions

  1. Butter two cookie sheets or use parchment
  2. In a medium size pan, melt butter over high heat.
  3. Whisking constantly, add the sugars, milk, and cream and bring to a boil. Reduce heat to medium.
  4. Cook and stir until syrup reaches 260 degrees F (hard ball stage) on a candy thermometer, about 15-20 minutes, until the consistency of runny caramel with a rich tan color.
  5. Immediately add the sesame seeds, vanilla and water. Cook and stir just until the mixture foams up in the pan when you stop stirring, about 1-2 minutes.
  6. Quickly drop the mixture by heaping spoonful on a greased cookie sheet, using a second spoon to push batter from first.
  7. After cooling, store in airtight container.
  8. Cooled pralines should be opaque and crumbly, rather than chewy.
  9. Editor’s note: Clip the candy thermometer to pan right before syrup begins to boil. The bulb of the thermometer must be covered with boiling liquid, not just foam, and should never touch the bottom or sides of the pan. For better results read the candy thermometer at eye level for an accurate reading.

Common Problems and Solutions

Q: Why did my pralines turn out grainy?

A: This happens when sugar crystals form. Make sure to stir constantly and avoid stirring too vigorously once you add the sesame seeds. Working quickly when dropping the candy also helps prevent crystallization.

Q: My candy thermometer reads differently each time - is it accurate?

A: Test your thermometer in boiling water - it should read 212°F at sea level. If it reads higher or lower, adjust your target temperature accordingly. Also make sure the bulb doesn't touch the pan bottom.

Q: Can I make these on a humid day?

A: Humidity affects candy-making significantly. On very humid days, the mixture may not set properly. Try to make pralines on dry days, or cook the syrup 2-3 degrees higher than the recipe calls for.

Tips and Techniques

Toast your sesame seeds in a dry skillet over medium heat until fragrant and lightly golden before using - this intensifies their nutty flavor. Have everything ready before you start cooking, as timing is crucial once the candy reaches temperature. Work quickly when dropping the pralines, as the mixture sets fast.

Ingredient Substitutions

  • toasted sesame seed: raw sesame seeds, toasted just before using
  • light brown sugar: white sugar
  • heavy cream: half-and-half or whole milk

Equipment Needed

  • candy thermometer
  • heavy-bottomed medium saucepan
  • two cookie sheets
  • parchment paper (optional but recommended)
  • wooden spoon or heat-resistant spatula
  • two metal spoons for dropping candy

Historical Context

Sesame seeds (benne) were brought to Louisiana by enslaved West Africans, who used them in traditional sweets. This praline variation combines that African culinary influence with French candy-making techniques, creating a uniquely Louisiana confection that’s been passed down through Cajun families for generations.