Transfer the sesame seeds to an oil-free skillet and cook over medium heat, observe closely and keep on stirring to avoid burning them . Set aside as soon as they put on a pale golden color. It takes about 4 to 5 minutes.

Start by making a dry caramel: place sugar in a heavy bottomed saucepan and cook over low heat. It is imporatant to keep over low heat. The edges will start to liquefy first, it will melt unevenly, don’t stir. To avoid scorching, shake the saucepan slightly, but be careful not to stir. You will notice that part of the sugar will melt and go brown while other parts stay white. The sugar will slowly turn to a brown golden caramel of one texture. Here, you have to keep a close eye on your caramel; the color should be rich brown but not burned. you don’t want the caramel to burn and become bitter. I don’t use a thermometer, I just rely on my senses.

Remove from heat, add the butter and stir quickly; add the toasted sesame seeds. Give a quick stir. Transfer the sesame paste between two parchment papers and roll out (you have to work quickly before the paste hardens) to 1/2 cm / 5 mm thick.. With a sharp knife, score into 2×2 inches /5×5 cm squares. Set aside to completely cool down.

Store the hard semsmieh in a zip-top bag or an airtight container. Keep away from humidity and moisture. It should last for 10 days, as long as you keep semsmieh in an airtight container.