Ingredients

• Vegetable oil for oiling pan
• 1 cup mild honey
• 1 cup sesame seeds, toasted in oven
• 1/2 teaspoon salt
• Special equipment: a nonstick bakeware liner such as Silpat*; an 8- to 9-inch springform pan; a candy thermometer

Instructions

1. Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
2. Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
3. Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.