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Dry roast the sesame seeds in a skillet until golden brown. Grease a small, flat baking dish (approx. 20 x 30 cm) and sprinkle with half of the seeds.
In a pot, mix together the sugar, cream, butter, vanilla sugar and honey and, stirring continuously, bring to a boil until a thick, light brown caramel is formed.
Pour the caramel into the baking dish and sprinkle with the remaining sesame seeds.
Let cool a little and cut into long sticks just before the mixture sets. Place the sticks on a sheet of waxed paper and allow to set.