Sesame seed candy, traditionally produced from sesame seeds and sugar, is a confection. This study focuses on the optimization of value-added sesame seed candy from sesame seed, ginger, cinnamon, and honey employing numerical and graphical optimization, via desirability function technique. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design and the formulated candies were characterized. The formulation design constraints were: sesame seed (40 – 70%), ginger (10 – 30%), cinnamon (10 – 30%), honey (10 – 30%); while the processing factor were roasting temperature (100 – 150 ) and roasting time (10 – 30mins). Consumer acceptability was measured by 50 semi-trained regular consumers using a 9-point hedonic scale. The formulation that produced optimal candy of the highest desirability index of 0.506 was 43.53% sesame Seed,10% ginger, 16.47% cinnamon, and 30% honey, with 110 roasting temperature. and .27 min mixing time. The quality properties of the optimal value-added sesame seed candy were 7.95% moisture content, 20.76% dietary fibre, 37.89% protein, 10.40% carbohydrate, 17.20% fat content, 249.71mg calcium, 0.029mg/100g vitamin C, 353.54kcal energy value, 5.78 hardness, 6 taste, 5.74 colour, 5.87 chewiness, 5.92 gumminess, 5.6 crispness, 6.11 flavour, and overall acceptability of 6.20; based on 9-point hedonic scale. Sesame seed, the major ingredient in the candy production, has a composition of about 50 – 52% oil, 17-19% protein, 48.5% crude oil, 9.4% crude fibre, 4.2% ash. and 16-18% carbohydrate. Compared with the traditional sesame seed candy, the optimal value-added sesame seed candy was of higher quality.