Crunchy Sesame Brittle so EASY to make! With sesame, sugar and honey.
My mom and I share a secret (well, maybe not so secret) indulgence. sesame brittle. Our local health food store almost always stocks it, and we sometimes make a trip to this store to buy some, no matter the real reason is to satisfy that sesame brittle craving.
Now that I’ve figured out how easy it is to make, I think Mom and I are doomed.
Speaking of which, this has got to be one of the easiest things in the world. All you really need are raw sesame seeds, sugar and honey.
A pinch of salt adds a bit of shine, as does a little nutmeg, butter, and vanilla. A little baking soda helps create tiny air pockets, making the brittle a little lighter.
You can easily make a batch in under 15 minutes, with maybe another 15 or 20 to cool down. You don’t even have to toast the sesame seeds first. Cooking them in honey and sugar will brown them sufficiently.
sesame brittle
If you add a small amount of baking soda to the hot mixture just before pouring, the mixture will foam up a bit as the baking soda reacts with the acid from the caramelization of the sugar. This creates bubbles of carbon dioxide that help create a slightly lighter, more porous texture for the brittle, making it easier to eat.
ingredients
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3/4 Cup sugar
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1/4 Cup honey
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prize Salt
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1/4 teaspoon ground nutmeg
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1 tablespoon water
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1 Cup raw Sesame seeds
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1 teaspoon vanilla extract
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2 teaspoon unsalted butter
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1/4 teaspoon baking soda
method
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Heat sugar, honey, water, salt, nutmeg
In a small (1 1/2 quart) heavy-bottomed saucepan, combine sugar, honey, salt, nutmeg, and water. Heat over medium heat and stir until a smooth slurry forms.
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Stir in the raw sesame seeds
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Cook the sesame mixture
Cook the sesame mixture, stirring frequently, until the mixture turns an amber caramel color, about 5 to 10 minutes.
If you have a candy thermometer, the temperature should read 300°F. At this point, remove the pan from the heat. Stir in the vanilla extract and butter.
Once the butter is completely melted into the mixture, stir in the baking soda. The mixture will foam up a bit after stirring in the baking soda, as the baking soda reacts with the acid from the caramelization of the sugar.
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Pour the mixture onto a Silpat-lined baking sheet
If you don’t have a silpat, don’t worry, pour it straight onto a buttered metal baking sheet and use a metal spatula to separate the brittle from the pan once it has cooled.
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After it has completely cooled and hardened (about 15-20 minutes), break it into pieces
| nutritional information (per serving) | |
|---|---|
| 164 | calories |
| 7g | Fat |
| 25g | carbohydrates |
| 2g | protein |
