Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 15 min
Servings: Makes about 30 pieces
Recipe By: Tony Hill
From: The Spice Lover's Guide to Herbs & Spices
Used with permission of John Wiley & Sons, Inc.
Other Desserts
Other Desserts
Sesame Brittle
Somewhere between a cookie and candy, this sweet treat graces the shelves of most Asian and Middle Eastern shops. Made fresh, it is inestimably better than the prepackaged versions, as sesame seeds, like nuts, have a fat content that makes them susceptible to spoilage. So make up a batch before your next trail hike or holiday cookie exchange.
Ingredients
1 cup granulated sugar
3/4 cup honey
1/2 cup water
1/2 teaspoon coarse sea salt
1 1/2 cups white sesame seeds
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and softened
1 teaspoon baking soda
3/4 cup honey
1/2 cup water
1/2 teaspoon coarse sea salt
1 1/2 cups white sesame seeds
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and softened
1 teaspoon baking soda
Directions
Grease a 12x18-inch rimmed baking sheet. Combine the sugar, honey, water, and salt in a large saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
Add the sesame seeds. Watching carefully, as foaming to triple volume is possible, cook, stirring constantly, until the mixture reaches 300 degrees F on a candy thermometer.
Remove from the heat and immediately add the butter and baking soda. Stir to incorporate, then immediately pour onto the prepared baking sheet, and carefully spread with a greased spatula into a large rectangle about 9 by 15 inches.
When the brittle is partially cooled and beginning to set, score with a large heavy knife into rectangles about 3 by 1 � inches.
Allow to cool completely, and break along the scored lines. Store in an airtight container.
Add the sesame seeds. Watching carefully, as foaming to triple volume is possible, cook, stirring constantly, until the mixture reaches 300 degrees F on a candy thermometer.
Remove from the heat and immediately add the butter and baking soda. Stir to incorporate, then immediately pour onto the prepared baking sheet, and carefully spread with a greased spatula into a large rectangle about 9 by 15 inches.
When the brittle is partially cooled and beginning to set, score with a large heavy knife into rectangles about 3 by 1 � inches.
Allow to cool completely, and break along the scored lines. Store in an airtight container.
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