Sesame Snaps

Sesame Snaps

Bringing back memories of grandma's kitchen with these homemade sesame snaps! Easy to make and full of nostalgia. Lets dive into it!



  • 1 cup sesame seeds
  • 1/2 cup pomegranate molasses


  1. Heat a non-stick frying pan over medium heat.
  2. Add the sesame seeds to the dry pan and toast them, stirring frequently, until they turn golden brown and become fragrant. This should take about 3-5 minutes.
  3. Once the sesame seeds are toasted, reduce the heat to low and pour in the pomegranate molasses.
  4. Stir the sesame seeds continuously as you cook them with the pomegranate molasses. Cook for about 2-3 minutes, or until the mixture thickens slightly and the sesame seeds are well coated.
  5. Quickly transfer the mixture onto a baking sheet lined with parchment paper or a silicone baking mat.
  6. Use a spatula or the back of a spoon to spread the mixture evenly on the baking sheet. Or use another baking paper on top of the mixture to flatten it out with a roller pin.
  7. Use a sharp knife to cut the mixture into small squares or rectangles. Do this while its warm. Than let it cool down and get hardened.
  8. Once cooled, enjoy the satisfying process of snapping them into shapes.
  9. Store the pomegranate sesame snaps in an airtight container at room temperature for up to two weeks.

Happy making!



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