2-Ingredient Greek Candy

When I want something sweet but simple, this two—ingredient Greek candy is what I turn to. It is based on traditional pasteli, with nothing but toasted sesame seeds and honey. The result is earthy, fragrant, and perfectly chewy. You do not need fancy equipment or techniques just a pan and a little patience. A few minutes of stirring and you have homemade candy that feels both wholesome and special.

The first time I brought a tray to a family picnic, the entire batch disappeared within an hour. Everyone wanted the recipe — nobody believed how quick and easy it really was.

Ingredients

• Untoasted sesame seeds: These deliver crunch plus a rich and almost buttery flavor once toasted Select seeds that are pale golden and have a fresh nutty aroma for the best taste
• Raw honey: Acts as the flavorful glue that holds everything together Raw honey brings extra antioxidants and a floral sweetness that really shines in this treat
• Extra virgin olive oil: This little bit prevents any sticky mess Choose a fruity, high quality oil for the most subtle background flavor

Instructions

Prepare the Pan:

Line a small baking sheet with parchment paper and use a pastry brush to lightly coat it with olive oil this helps release the candy later

Toast the Seeds:

Pour the sesame seeds into a dry nonstick skillet place it over medium heat and stir them gently and constantly they should turn golden and fragrant but not burn this process usually takes three to four minutes

Warm the Honey:

Return the skillet to the burner over medium heat add the honey and stir steadily while it starts to bubble let it simmer for three or four minutes until it thickens a bit and smells deeply sweet

Combine Ingredients:

Add the toasted sesame seeds directly into the bubbling honey keep stirring for about five minutes so every single seed gets coated and glossy and the mixture becomes quite sticky and cohesive

Spread the Mixture:

Scrape the sticky mixture onto your parchment lined sheet immediately use another sheet of parchment or a rolling pin if you have one press and flatten the candy evenly to your preferred thickness for even shaping later

Cool and Cut:

Let the tray rest on the counter at room temperature for about twenty minutes so it firms up then use a very sharp knife to slice clean bars or bite sized squares

Sesame seeds are my personal favorite part here the aroma when they toast is almost buttery and the flavor is surprisingly complex. Cutting the batch with my kids always leads to a debate over which is better the crisp corners or the chewy centers.

Storage and Leftover Tips

Once the candy is completely cool store it in an airtight container at room temperature. I slip parchment between layers if I stack them to keep bars from sticking together. They hold their chew for up to two weeks and do not dry out even if you leave them out for a day after slicing.

Easy Ingredient Swaps

If you need to switch things up try pumpkin seeds or sunflower seeds for a nut free version. You can also drizzle in a spoonful of tahini to make the bars extra rich or add a hint of citrus zest for brightness. Just keep the ratio of seeds to honey about the same for the right texture.

Perfect Ways to Serve This

These bars are excellent for afternoon snacks with tea. I also like to crumble one into yogurt for quick breakfast crunch or wrap a few pieces and pop them in lunch boxes for a better alternative to standard store bought snacks. At Greek celebrations they make a meaningful edible gift.

The Story Behind This Recipe

This candy recipe comes straight from the Mediterranean kitchen where sweets often use only a few pure ingredients. Pasteli has been enjoyed as a snack and breakfast for generations. When my grandmother would visit from Athens she would wrap squares in wax paper for my brothers and I to share on the walk to the local park.

Adapting for Every Season

In warmer weather keep your candy out of direct sunlight and high heat so it stays firm. For a winter version add a small pinch of cinnamon or ground ginger to suit holiday flavors. During spring I toss in sesame pollen or edible dried rose petals for a delicate twist.

Handful of helpful notes

Let the mixture cool just enough before slicing so you do not burn fingers but do not wait too long or it becomes difficult to cut. Use parchment rather than wax paper for lining as it stands up better to hot sugar. If honey starts to darken quickly reduce your heat and keep stirring constantly.

What People Are Saying

Friends of mine bring this candy hiking because it is so satisfying and portable. Even picky eaters who usually dislike sesame ask for seconds because they love the roasted flavor balanced by honey sweetness.

Freezer Meal Conversion

Though these bars keep well at room temp you can freeze tightly wrapped pieces for even longer storage. Set the bars on a tray until firm then transfer to a zip top bag. Thaw at room temperature for a few minutes before eating and you will have fresh tasting candy whenever you need a treat.

However you slice it, this simple Greek candy brings comforting sweetness in under half an hour and is sure to become a family favorite.

Recipe Q&A

→ Why toast the sesame seeds?

Toasting brings out the natural oils in sesame seeds, resulting in a deeper flavor and enhanced crunch for the candy.

→ What kind of honey works best?

Raw honey is ideal for its robust flavor and health benefits, but any type will blend well for this candy.

→ How do you prevent the mixture from sticking?

Prepare your pan with parchment paper and lightly brush it with olive oil for effortless removal.

→ How long should you boil the honey?

Boil until bubbly, about 3-4 minutes at around 250°F, to help the candy set with a firm texture.

→ Can you enhance the candy further?

Try adding a pinch of sea salt or a touch of vanilla extract for added flavor depth.