Source: Martha Stewart Living, December/January 1996/1997
Two 16-ounce containers plain yogurt
1 cup unhulled sesame seeds
2 tablespoons raw pumpkin seeds, shelled
1/4 cup plus 3 tablespoons unblanched whole almonds
1/4 cup plus 3 tablespoons shelled pistachio nuts
1 cup honey
1 1/4 cups sugar
4 star anise
One 3-inch cinnamon stick
Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes.
Combine sesame and pumpkin seeds with nuts; set aside. Oil a 9-by-13-inch pan; set aside. Pour 1/2 cup honey into a saucepan; sprinkle with sugar. Cook over medium-high heat, stirring, until sugar dissolves and temperature reads 320 degrees on candy thermometer, about 12 minutes.
Add reserved nut mixture to syrup; quickly stir to combine. Pour mixture into prepared pan, and spread out with well-oiled offset spatula. Set pan on a wire rack to cool completely and harden.
Pour remaining 1/2 cup honey into a saucepan; add star anise, cloves, and cinnamon. Place over low heat until warm, 5 to 6 minutes.
Spoon yogurt among four serving dishes, drizzle with warm honey, and serve with the sesame crunch broken into pieces.