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1. In a deep, medium-size saucepan slowly heat honey over medium-low heat, using a heat diffuser, to the hard-crack stage (about 305°F to 310°F on a candy thermometer).
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2. Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly.
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3. Lightly grease a 9 by 13-inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture onto it. Set baking sheet on a cooling rack.
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4. When cooled, but not hard, score into diamond shapes. When cooled completely, remove candy and separate into pieces.
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WARNING:
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Be sure to alert friends and family to the danger of burning themselves on the extremely hot caramelized sugar.
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