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  • 1 1/2 cups honey
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon sesame seeds, toasted
  • 1 1/2 tablespoons butter, melted
  • 1/2 cup tahini paste


  • Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage. (234 to 238 ) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.