Korean Honey and Sesame Crunch (Kkae Gangjeong), 4 Servings

Lay out two parchment sheets and measure 1 cup roasted sesame plus optional nuts. Toast raw sesame gently first if needed.

Combine 3 tbsp honey, 3 tbsp sugar, 1 tbsp water and salt in a pan, stirring over low heat to dissolve.

Once bubbling, cook without stirring until light golden, around 3 minutes; hot syrup can cause severe burns.

Turn off heat, quickly stir in sesame and any optional nuts until evenly coated.

Spread between parchment sheets and flatten with a rolling pin to about 0.6-1.2 cm thick, protecting hands from heat.

Cut carefully into bite-sized pieces when firming but not fully cold, then cool; hard pieces pose a choking risk for young children and vulnerable eaters.