Sesame Brittle

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Photography Credit: Elise Bauer

My mother and I share a secret (well maybe not so secret) indulgence. Sesame brittle. Our local health food store almost always has it available, and sometimes we’ll make a trip to that store to buy whatever, it doesn’t matter, the real reason is to satisfy a hankering for sesame brittle.

Now that I’ve discovered how easy it is to make, I think mom and I are doomed.

Before, we at least had to make the effort to drive a few miles to get our fix. Sigh. Well at least I’ll have someone to share it with when I make a batch!

Speaking of which, this must be one of the easiest things in the world to make. All you really need is raw sesame seeds, sugar, and honey. A pinch of salt will add a little sparkle, as will a little nutmeg, butter and vanilla. A little baking soda will help create tiny pockets of air, making the brittle a little lighter. You can easily make a batch in less than 15 minutes, with maybe another 15 or 20 to cool. You don’t even have to toast the sesame seeds first. Cooking them in the honey and sugar will brown them sufficiently.

Sesame Brittle Recipe

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  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Makes about 10 ounces of brittle.

Adding a small amount of baking soda to the hot mixture right before pouring it out will cause the mixture to foam up a bit, as the baking soda reacts with the acid from the caramelization of the sugar. This creates bubbles of carbon dioxide which helps produce a slightly lighter, more porous texture for the brittle, making it easier to eat.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup honey
  • Pinch of salt
  • 1/4 teaspoon of ground nutmeg
  • 1 Tbsp water
  • 1 cup raw sesame seeds
  • 1 teaspoon of vanilla extract
  • 2 teaspoons butter
  • 1/4 teaspoon of baking soda

Method

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1 Put the sugar, honey, salt, nutmeg, and water into a small (1 1/2 quart), thick-bottomed saucepan. Heat on medium heat and stir until a smooth slurry is formed. Stir in the raw sesame seeds.

2 Cook the sesame seed mixture, stirring often, until the mixture turns an amber caramel color, about 5 to 10 minutes. If you have a candy thermometer, the temp should be 300°F. At this point, remove the pan from the heat. Stir in the vanilla extract and the butter. Once the butter has completely melted into the mixture, stir in the baking soda. The mixture will foam up a bit after you stir in the baking soda, as the baking soda reacts with the acid from the caramelization of the sugar.

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3 Pour the mixture out onto a Silpat-lined baking sheet. (If you don't have Silpat, no worries, pour directly onto a buttered metal baking sheet and use a metal spatula to separate brittle from the pan once cooled.) Once completely cooled and hardened (about 15-20 minutes), break into pieces.

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Sesame Brittle

Showing 4 of 64 Comments

  • Gem (breakfastandsalads)

    I love sesame and the many health benefits it has. I recently made a batch of Matcha Coconut Sesame Snaps. Super delicious, Vegan and easy! And it gives me energy as a pre or post workout snack :)

    If you are interested, head over to my blog for the recipe:
    https://breakfastandsalads.wordpress.com/2016/11/14/matcha-coconut-sesame-snaps/

  • Louanne

    Do you suppose I could omit the butter entirely?

  • Mary

    Whats 300F in Celsius? I would be pleased with any answer, thank you.
    Mary

  • Joeline

    If you wonder why it is crunchy… that is a result of adding sugar. There are recipes out there that do not use sugar and those sesame bars will be softly chewy. Personally, I do not like them soft. The basic recipe for these only requires sesame seeds, honey and sugar… you can then add anything you like. My favorite is to make the basic recipe then add dried cranberries and almonds. Add the almonds with the sesame seeds so they can toast along then add the cranberries (or other dried fruit) just before turning out on the cooling surface. This really is a very forgiving candy so you can experiment with it.

  • Veronica Borthwick

    i can not eat honey what could i use in stead would glucose work

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