Use a mild-flavoured honey, such as blue borage, in this toasted sesame version of the classic treat.

Words: Anna Tait-Jamieson

Image: Stephen Laplant

INGREDIENTS

¼ cup sesame seeds
5 cups puffed rice (rice bubbles)
115g butter
2 tablespoons honey
1/3 cup sugar

METHOD

1. Gently toast sesame seeds in a heavy-based pan until they start to darken. Combine with rice in a large mixing bowl.

2. Heat butter, honey and sugar for a few minutes, stirring until well combined and golden brown. Pour hot syrup onto puffed rice/seeds and mix together. Press firmly with dampened fingers into a buttered tray. Cut into squares before it sets.

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