Sesame and Peanut Slice (Foosteeyeah) and a sad story

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Ok, Christmas is over and the new year celebrations are about to start but … you still have time to make something yummy.

I love sesame seeds so you can imagine my excitement when I saw this recipe in Whispers from a Lebanese Kitchen by Nouha Taouk.  I couldn’t wait to try it.  I bought the sesame seeds from Kakulas Sister, in Nollamara.  They sell most of their produce unpackaged and at a very reasonable price.  Don’t buy small packets from the supermarket – they will cost you a fortune.  I have made this recipe twice.  The saga of my first attempt is set out below.  This is how it should be done.


  • 1kg of roasted (unsalted) peanuts
  • 500g sesame seeds
  • 500g honey
  • 2 tbs icing sugar, sifted


  1. Line the base of a 35cm x 25cm x 2.5cm baking tray with baking paper and then lightly grease it with butter.
  2. Toast the sesame seeds in a frying pan until lightly brown.  Stir constantly to ensure they don’t burn.
  3. Put the peanuts and the toasted sesame seeds in a large, heat-proof bowl (stainless steel is perfect).
  4. Put the honey and icing sugar in a saucepan over low heat.  Stir until the sugar has melted and combined.
  5. Increase the temperature and boil until it reaches soft ball stage. Put a bowl of icy water next to the stove/cooktop and add little bits of the toffee to the water until it forms a solid gummy ball that can be manipulated between your fingers.
  6. Pour the toffee mixture over the sesame seeds and peanuts.
  7. Working quickly, mix together.
  8. Press mixture into the prepared tray. I found that it did not stick to a silicon scraper, so that is what I used.  Press down to make it as firm as possible.
  9. With a sharp knife or pizza cutter, cut into squares.  Press down again to neaten it.
  10. When cool, re-cut along the cut lines and remove from tray.

Now for the sad story…

The recipe actually calls for 1kg of raw peanuts without skins.  I tried  three supermarkets for raw peanuts but to no avail.  They had plenty of roasted unsalted peanuts.  I lamented the lack of raw, wholesome foods in supermarkets these days.

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So I went to our local health food shop. Yeah! They had raw peanuts but, alas, they had their skins firmly attached.   Not to be deterred, I spent the night blanching and skinning the peanuts. I took the photo above just to prove I did it.

IMG_9057 copyI then left them out to dry for a day.

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Ok, now I was ready to make my Sesame and Peanut Slice.  I got all the ingredients together and looked at the first step:  ROAST THE PEANUTS!!

Damn it!! I could have easily bought roasted peanuts from those maligned supermarkets, significantly cheaper than my raw peanuts and much, much less work.

The moral of the story is: read the recipe closely before you go shopping.

The recipe also said to cook the toffee until it reaches the soft ball stage which is 116°C on a candy thermometer. The first time I made the recipe, I took the toffee off the heat as soon as it reached 116°C but it was, clearly, not enough.  The slice did not hold together.  This time, I really made sure that the toffee was the correct consistency (the temperature was about 128°C) and they were perfect.

These guys taste great and are good for you.


12 thoughts on “Sesame and Peanut Slice (Foosteeyeah) and a sad story

  1. Glenda, I love these! Not sure what you need to heat the oven up for though? It sounds like you made the honey-sugar syrup and then just let them set? Do they need baking? Sorry if I read the recipe incorrectly, I might have had just a little too much Sancerre last night.. 🙂

  2. Ha. I love it! Been there more times than I’d like to admit. Have you ever had boiled peanuts? When I lived in Florida, often you come upon someone selling fresh boiled peanuts from a big old iron pot on the side of the road – they would be boiled in the shell until tender and served warm – you just squeeze the nuts, skin and all, out of the soft shell – they are quite delicious.

  3. Hey Glenda the Christmas biscuits is so yummy thank you. It was the best present ever…
    When you have to peel peanuts you soak them in water the night before it will much easier for Glenda.
    Happy New Year girls xxx

  4. These look really good and I like that they are good for you. Maybe I’m missing it but I don’t see in the directions how long to bake them. I would like to make these because I think my husband would really like them. Thanks.

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