Line a 45cm x 28cm shallow baking tray with greaseproof paper.
Place the nuts, sesame seeds and salt into the bowl of the bench mixer. Fit the paddle beater to the bench mixer. Set aside.
Place the rice malt syrup and caster sugar into a saucepan on a medium heat. Heat until the temperature reaches 120°C. Remove and let the bubbles subside for 10-15 seconds.
Pour over the nuts and place on a low speed until the mixture has combined.
Increase the speed to high and beat for 3-4 minutes or until well combined.
Spoon onto the lined baking tray, place another sheet of greaseproof paper on top, place another baking tray on top and squash down so that the top is flat.
Set aside to harden.
Cut with a hot knife. It is best to cut it when it is still a little warm. About 15-20 minutes after placing on the tray.
