Prepare a jelly roll pan, 2 sheets of parchment paper(lightly greased with non-stick spray) and a rolling pin.
Toast sesame seeds in a non-stick pan over medium heat until light golden brown. This can take about 5 minutes. Keep shaking the pan to and fro as they toast very easily.
Remove from heat, place in bowl. Set aside.
Reduce heat to low.
Add sugar and honey in non-stick pan and stir until sugar has melted and begins to boil.
Stir continuously until mixture begins to darken (2-3 minutes).
Add roasted sesame seeds and combine.
Quickly turn out mixture in a parchment lined jelly roll pan.
Top with sheet of parchment paper (Be careful not to touch the mixture as it is very hot).
With a rolling pin, flatten mixture to approximately 1/4 inch (or whatever thickness your prefer).
Transfer to cutting board.
Cut immediately into squares or diamonds as mixture gets hard as it cools down.
Will keep in an airtight container (at room temperature) for up to 2 weeks.
Variations in the quantity of sugar and honey used will provide a hard crunchy nougat or a soft chewy nougat. Once you have flattened your nougat, you can rub a lemon or orange over the top- this will provide a lovely citrus scent.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from my friend Nancy