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Can I put these in the freezer? Or…how long will they last in an air proof container?Thanks!
Hi Laurie, here’s a comment Renee left about freezing this recipe: “I store mine in the freezer in a freezer safe container. That keeps it from turning chewy/rubbery. For how long, I’m not sure. It’s the freezer, so probably as long as you would be able to store any sugar-based candy. No worries about it fusing together. And it comes to room temperature fairly quickly, though I like to eat mine cold. More snap.” If at room temperature, the brittle’s shelf life has a lot to do with how humid it is. The honey makes this more susceptible to getting tacky than other brittles. Hope that helps!
Thanks for your advice!
Gorgeous recipe. Great for lunch box snacks. I mixed in pumpkin and sunflower seeds with toast cashew nuts
Sounds like a really tasty variation, V!
Tastes nice but it didn’t go brittle it’s very chewy
What did I do wrong?
Hi Tricia, good question! It could be that you made your brittle on a humid day. That’s happened to me before. Also, the honey in this recipe makes it a little more susceptible to getting sticky/tacky/chewy. I see in an older comment one reader likes to keep this in the freezer to prevent that from happening.
The other possibility is that your cooking brittle did not quite hit 300 degrees. Did you use a candy thermometer? And lastly, are you able to enjoy the brittle at all in its chewy state?
So quick and easy – I threw semi-sweet chocolate chips over the top of half of it while hot and spread them when they melted so I could have a chocolate covered version and regular
Great idea, Lisa, thanks for sharing!
I “tweaked” the recipe. I used toasted sesame seeds (I love that taste), added some pumpkin and sunflower seeds and some quinoa. Reduced the sugar to half a cup.
It’s simply divine!!!
Hi Laetitia, oh, I love the idea of mixing up the seeds, and including quinoa, which actually is a seed. I’ll have to try that next, thank you!
I am now making these on a weekly basis! Looove them!
Great Belgin, I’m so happy you like them!
Just made this for Eid this weekend. So yummy I’m not sure they’re will last till then. seriously addictive!! Thank you. I really love that I didn’t need a sugar thermometer or fancy ingredients for these….
Great Ayesha, I’m so glad you liked the sesame brittle. It is seriously addictive, isn’t it? A candy thermometer always helps but I’m glad you were able to have the recipe work fine without one.
would this work with a sugar substitute?
Hi Suzanne, another reader has had success swapping out some of the sugar with maple syrup and coconut sugar, but you do need something with the sugar molecules in it, not Splenda or something like that. Otherwise it will not work.
Great. I think turning off a bit before 300 is better if using toasted seeds.
Good idea Flavia!
AMAZING recipe everyone loved it and definately will make again
Wonderful Muslima, I’m so glad you liked it!
Easy and excellent recipe. I used a combo of coconut and granular sugar with added 2 tbsp of maple syrup to the honey – all organic – then added pecans and walnuts to the sesame seeds – very good! Very tasty. The soda makes such a difference. How best to store these? If they last that long! Thanx!
I save the little silca gel packets from cracker and cookie tins (they often come in vitamin bottles, too) and then use them to help keep my own cookies and crackers crisp. Try that! You take on the brittle sounds delish :)
May I ask what does the baking soda do? Does it make it less sticky? My Daddy loves this and I ways wondered. Thank you!
Hi, Holly! The baking soda creates a million little bubbles in the candy, which gives it a lighter, crispier texture once it has set. So glad you like it!
What sugar should I use? Granulated or castor?
Hi Gemma, the recipe calls for regular sugar which is granulated, but castor sugar (a.k.a. super fine baker’s sugar) would work just fine.
Perfect easy recipe. Even I can’t mess it up. I also add sunflower, chia and hemp seeds. I get grief from my wife because this snack is impossible to ignore! I also toast all the seeds before adding. I mess with the temp a little.. if you want it more chewy finish it just shy of 300, crisper..leave in until heat reaches 302-305. Low and slow is the key, don’t turn the heat up passed medium, it’ll get there. Cheers and thank you!
Made it, it makes a perfectly delicious brittle!I doubled up on the recipe, cooked it for 10 min on medium heat once the sesame seeds were added to confirm sugar has reached 300F to brittle up correctly. Only change was I used 1 tbsp organic butter per recipe so 2 tbsp total for the doubled up recipe. The baking soda really makes a difference in texture, I love it! I used mostly organic ingredients and it broke down to $8 to make a double recipe. It also made 26.04oz of delicious brittle! 13 servings of 2.03oz = 266 cal, 11g fat, 4g protein, 2g fiber, 22% Ca, 20% Iron per myfitnesspal.com breakdown.*Organic Kirkland cane sugar, organic raw unfiltered unprocessed honey, Himalayan pink sea salt, organic nutmeg, organic TOASTED unhulled sesame seeds, Kirkland pure vanilla extract, organic Kirkland butter, and Arm & Hammer baking soda*Thank you for this absolutely perfect recipe, it’s A-MAZING!!!!!
can i use maple syrup instead of honey
Hi Megha, another reader substituted some of the sugar with maple syrup and it worked. I haven’t tried substituting the honey with maple syrup, but it’s worth a try! If you make it that way, please let us know how it turns out for you.
This was a big hit with everyone. I didn’t bother with vanilla and put my baking tray in the oven to heat it before pouring it on. Worked great.
Very good. You do need to take it to 300 to get the brittle to be crunchy. I made 5x the batch all at once and it worked out fine. It took quite a while to reach 300, 30 minutes or so. I pulled out a second thermometer just to double check the temp since it was very golden brown and taking so long. I was worried it would burn, but it didn’t. If you increase the batch size, increase the pan size too, as the baking soda increases the volume of the candy. Mine almost overflowed. I set out 5 sheets of parchment and poured it out. Put another sheet of parchment on top and used a rolling pin to flatten it. Honestly, that didn’t thin it out as much as I would have liked. I’ll have to think on that and see if I can come up with another way to spread it thin. I think the temperature might have been too hot to roll it, as it was sticking to the parchment. I was able to lift the top sheet and reposition it to reroll , but even when I flipped the whole thing over the parchment that was on the bottom stuck. However, after it cooled more it peeled right off. Anyway, I scored it using a ruler and a pizza cutter. That worked great. When it was all cool I broke it apart and stored in Tupperware between the sheets of parchment.
Great recipe. I have a candy thermometer which helped to get to the right stage. I changed a little bit of the method by toasting sesame seeds in another skillet til golden briwn, then added them at the very end. Also added ground flax and chia seeds. Nice and crunchy. Thanks!
I followed the recipe exactly the first time but warmed my sheet pan in the oven which allowed the brittle to flow very thin like the store bought kind sesame snaps.
It was good but found the raw sesame seeds lacked a bit if that sesame flavor.
Second batch i toasted the seeds and changed the nutmeg to cinnamon and it was amazing. Thank you for posting this