Sesame Toffee with Coconut

In a dry skillet over medium heat, toast white and black sesame seeds until fragrant and slightly popping, about 2-3 minutes. Transfer to a bowl. In the same skillet, toast shredded coconut until golden, about 2 minutes, stirring constantly. Let cool.

Line an 8-inch square baking sheet with parchment paper. In a heavy saucepan over medium heat, combine butter, brown sugar, honey, and salt. Cook, stirring occasionally, until mixture reaches 140°C (280°F) on a candy thermometer.

After removing from heat, quickly stir in the toasted sesame seeds and coconut until evenly coated.

Pour the mixture onto the prepared baking sheet, spreading to an even layer using a spatula. Let cool at room temperature until firm, about 15-20 minutes. Then transfer to a cutting board and break or cut into pieces.