Heat a heavy, wide-bottomed sauté pan over medium-high heat.
Add the sesame seeds and toast lightly, about 2 minutes, stirring vigorously so they toast evenly. Keep a careful eye on the sesame seeds as they go from toasted to burnt really quickly. As soon as they start to brown, remove from heat.
In a medium saucepan on medium heat, add maple syrup, orange zest, orange juice, and sugar and bring to a simmer.
Lower to medium-low and continue to simmer for another five minutes, stirring regularly.
Remove from heat and stir in sesame seeds and pistachios.
Pour over a small baking sheet lined with parchment paper or a silicone mat. Use a spatula to distribute the candy evenly. It should be a little shy of 1/2 inch thick.
Bake for 20 minutes. As ovens vary, be sure to check close to the end of the bake; if the sesame seeds look like they are about to burn, remove the candy from the oven early.
Cool to room temperature. Then, snap into pieces and enjoy!
If you use honey instead of maple syrup, you can skip the baking step. Pour the mixture onto the lined baking sheet, leave it out for a few hours, and it will harden.The candy will last for many weeks at room temperature in an airtight container. Separate layers with parchment paper.