Ingredients

• ½ cup (43 g) sliced almonds, roughly chopped
• ½ cup (57 g) cashews, toasted, roughly chopped
• 2 tbsp (18 g) black sesame seeds
• 1½ tbsp all-purpose flour
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 2½ tbsp (36 g) unsalted butter
• 2 tbsp light corn syrup
• 1 tbsp heavy cream
• 1 tbsp cayenne pepper-based hot sauce
• ½ cup plus 2 tbsp (124 g) granulated sugar
• Toasted black and white sesame seeds, for garnish
• 2 cups (340 g) milk chocolate

Preparation

1. Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
2. Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
3. Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
4. Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
5. Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
6. Temper the chocolate according to the brand specifications.
7. Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.

Makes 24 cookies