Toasted Sesame Honey Bars

Ingredients:

• 1¾ cups sesame seeds
• ¾ cup Franklin Raw Honey
• ¼ teaspoon Himalayan Sea Salt
• 1 teaspoon Toasted Sesame Oil

Instructions:

• Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan, then grease foil with toasted sesame oil.
• Spread sesame seeds in an even layer in rimmed baking sheet and toast, stirring often, until golden, 10-12 minutes; immediately transfer to bowl.
• Heat honey in large saucepan over medium-high heat until bubbling. Reduce heat to medium-low and cook, gently swirling pan occasionally, until honey is deep amber and registers 300-310 degrees, 4 to 5 minutes. Off heat, stir in sesame seeds and salt until thoroughly combined.
• Working quickly, carefully pour honey-sesame seed mixture into prepared pan and push into corners with greased rubber spatula. Let sit until cool enough to touch but still malleable, about 5 minutes. Using lightly greased fingers, gently press mixture into an even layer. Let cool until firm, about 20 minutes. (Do not let bars set longer than 20 minutes or they will be too hard to cut.)
• Using foil overhang, lift bars out of pan and transfer to cutting board, discard foil. Cut into thirty-two 2 by 1-inch bars and transfer to wire rack. Let bars cool completely, about 1 hour, then transfer to air-tight container. Let sit at room temperature until fully crisp, about 8 hours. Serve. (Bars can be stored at room temperature for up to 1 month.)