Praline au Bénê


  • 4 cups sesame seed
  • 3/4 stick butter or magarine
  • pinch of salt
  • 4 cups sugar
  • 1 cup milk
  • 1 tbsp white syrup

Parch sesame seed in heavy dry skillet on medium-high heat, stirring constantly until brown. Set aside to cool. Combine butter, salt, sugar, milk and syrup in heavy saucepan and cook to the soft ball stage (test in cold water). Stir in parched seed and continue to stir until it holds shape. Pour into a well-oiled cake pan. When cold, break into pieces.

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