{"id":226,"date":"2017-04-12T16:24:15","date_gmt":"2017-04-12T16:24:15","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/?post_type=recipe&p=226"},"modified":"2017-08-18T23:12:17","modified_gmt":"2017-08-18T23:12:17","slug":"honey-soy-sesame-graham-crackers","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=honey-soy-sesame-graham-crackers","title":{"rendered":"Honey Soy Sesame Graham Crackers"},"content":{"rendered":"

A pantry staple, the humble graham cracker, is transformed into Honey Soy Sesame Graham Crackers, with a salty-sweet coating of honey, soy sauce, and toasted sesame seeds, and a satisfying, crunchy-chewy texture.<\/p>\n

\"Honey
Photo: Cynthia Dalton<\/figcaption><\/figure>\n

These addictive morsels came to me early one morning while I was lying in bed half asleep thinking ( or was it dreaming?) about different tastes and textures that I love.<\/p>\n

What could I do, I asked myself, to create something totally different out of something I always have on hand \u2014 graham crackers?<\/p>\n

I got to remembering something my parents used to love with their evening coctail. It was an Asian party nibble that was like an airy pretzel with a shiny, sweet, soy sauce coating.<\/p>\n

That got me to thinking about the fried sesame sticks my parents also noshed on at cocktail time. These were sort of like straight, short, crispy little versions of the fried noodles in a can people enjoy with chow mein, only these seemed covered in toasted sesame seed dust.<\/p>\n

You can see where all this thinking was going, and later that day, I experimented with all those flavors and textures. The result is something that exceded my expectations. These are somewhat unique in that they never acheive total crispiness, nor to they become totally chewy.<\/p>\n

For me, these Honey Soy Sesame Graham Crackers satisfy a hankering for several different things all-in-one. The sweet chew of a granola bar, the familiar honey and vanilla comfort of a graham cracker, and even the salty, toasted nut, and nougatiness of my favorite peanut, milk chocolate, and nougat candy bar, minus the chocolate of course (and I don’t miss it with these).<\/p>\n

\"Honey
Photo: Cynthia Dalton<\/figcaption><\/figure>\n

You’ll want to line up all your ingredients in advance.<\/p>\n

\"Honey
Photo: Cynthia Dalton<\/figcaption><\/figure>\n

You break each cracker sheet in two, dip the tops in a honey and soy sauce mixture, and while the top is still slick with the honey mixture, “cement” toasted sesame seeds* to the top of each cracker.<\/p>\n

\"Honey
Photo: Cynthia Dalton<\/figcaption><\/figure>\n

It’s important to do one batch of 9 crackers at a time (the recipe makes 18 cracker halves \u2014 which is 1 wrapped sleeve of graham crackers). Doing more at once, could result in a cracker more chewy than crunchy and you want each cracker to sport both textures. By the way, ideally, the crackers should be baked farther apart than the picture above might suggest. Give ’em about 1 1\/2 inches of space between one another.<\/p>\n

I hope you find this recipe for\u00a0Honey Soy Sesame Graham Crackers a nice change of pace \u2014 fun and \u00a0a little different. Please use the Comments section below to share your thoughts.<\/p>\n

 
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