Toast the sesame seeds and almonds in the oven for 15 minutes at 150°C – 300°F.

Put the sugar and honey in a pot and cook over medium heat until it reaches 130°C – 265°F.

Add the toasted sesame seeds and almonds, mix and cook for 3 to 5 minutes.

Pour into a 20x20 cm – 8 inch square baking dish lined with baking paper and level it using half a lemon.

Sprinkle the top with coloured funfetti.

Let it cool down a little, then cut in bars or diamond shapes and let it get back to room temperature.

Keep in an air tight container.