I'm Back with Sesame and Chia Seed Toffee

It has been exactly 18 months since my last post, and if you’re reading this I’m surprised you found your way to the site - but am very happy you’re here.

During that time I’ve gone through a lot of life changes, including getting married and venturing into the realm of self-employment. I’ve been mostly happy and have been keeping busy, but I've had this nagging feeling that something was missing. 

After some self-reflection, I realized I was letting my creative side go. So I decided to dust off this rusty blog and give it some fresh life. I forced myself to get into the kitchen, camera and laptop in hand, and make this post. 

I’m going to make this comeback post short and sweet (mainly because I’m out of practice). So here’s a short and sweet recipe to go along with it. Enjoy!

Sesame and Chia Toffee


  • 20 tea biscuits
  • 8 tablespoons butter (1 stick)
  • 3/4 cup granulated sugar
  • 1 tablespoons dark corn syrup (light corn syrup works too!)
  • 1/4 cup black and white sesame seeds
  • 1/8 cup chia seeds


  • Line a baking sheet with parchment paper or foil and lightly butter the parchment or foil. 
  • Arrange the tea biscuits, side by side, on the baking sheet and set aside. 
  • In a medium saucepan, combine the sugar, butter, and corn syrup and place over medium heat. 
  • Cook, stirring occasionally until the mixture is a rich golden color and a candy thermometer Registers 305F.
  • Immediately pour the toffee over the biscuits and spread evenly with a spatula. When the toffee is comfortable to the touch but still soft, sprinkle with sesame and chia seeds, gently pressing the seeds into the toffee with your fingers.
  • Place the toffee in the refrigerator and chill until firm. Break into rustic, uneven pieces and enjoy. 
  • This can be made 1-3 days in advance and should be stored in an airtight container in a cool area.