In a dry frying pan on medium heat, add Sesame Seeds (1 cup) and stir for a minute or two. When you can smell a buttery aroma, take off the heat and let cool.
In a heavy-based saucepan, add Caster Sugar (1 1/3 cup) and Corn Syrup (2/3 cup). Over a low heat, stir until sugar has dissolved.
Once dissolved and liquid, let come to a boil. Let boil for 7-8 minutes or until it reaches 300 degrees F (150 degrees C) using a candy thermometer.
Take off heat and stir in toasted sesame seeds.
On a hard surface covered with no-stick baking paper, pour out sesame-sugar mix. Cover with another piece of baking paper and gently roll out with a rolling pin until 2 millimeters thick. Carefully remove the top sheet of the baking paper and allow the mixture to cool and set.
When completely cooled, break the sesame snaps into the preferred size.