Kang Jang (Sesame Seed Candy)

Featured in the Honolulu Star-Advertiser on July 11, 2012.



Kang Jang (Sesame Seed Candy)

  • 1 cup sesame seeds
  • 1 cup black sesame seeds
  • 1 cup light brown sugar
  • 3/4 cup water
  • 4 tablespoons honey


  1. Line a baking sheet with parchment paper.
  2. In a large skillet, roast sesame seeds over low heat until they start to pop (about 4-5 minutes).
  3. Remove seeds from heat; set aside.
  4. In a medium saucepan, combine brown sugar, water and honey over low heat, stirring often until sugar is melted, making sure that the syrup does not burn.
  5. Remove from heat when the syrup is thick (about 5-7 minutes).
  6. Immediately pour sesame seeds into syrup, mixing to combine.
  7. Spread the sesame seed and syrup mixture onto baking sheet.
  8. Place another piece of parchment paper on top and gently roll with a rolling pin to flatten the top of the candy.
  9. Let candy cool about 5 minutes and remove parchment paper, then cut with a sharp knife into 1-inch squares or smaller rectangles.
  10. Grease the knife to make it easier to cut.
  11. Cool completely and enjoy or store in an airtight container.

Makes 18 pieces.

Approximate Nutrient Analysis per serving:
140 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 10 mg sodium, 19 g carbohydrate, 2 g fiber, 16 g sugar, 2 g protein


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