I was doing some recipe searching for a project I’ll post about later and sesame seeds were heavily featured. That put me in mind of Sesame Brittle. I thought it might be nice to have it to crumble over ice cream on the Sundae Bar on Christmas Eve.
Such a simple recipe. No candy thermometer needed. I always use oiled wax paper, but I’m wondering if oiled parchment would work better. The heat of candy on the wax paper melts it in places. Difficult to peel off.
- ½ cup butter
- 1 cup sugar
- 3/4 cup toasted sesame seeds
saucepan, wax paper (or parchment) and baking sheet
In the saucepan over high heat, melt butter and sugar and stir to combine. Without stirring, cook until mixture becomes a light to medium caramel color, about 3-5 minutes, then add sesame seeds and stir in.
Pour mixture onto a well-oiled wax paper or well-oiled parchment paper covered baking sheet and spread into an even, thin layer, about 1/8 to 1 /4-inch thick, with a wooden spoon. The shape will be irregular but don’t worry, you are just going to break it into pieces after it cools anyway.
Immediately shake a bit of salt over top of mixture and lightly press into caramel using the spoon. I used less than a 1/4 tsp for the entire mixture and that was plenty, though your mileage may vary. Allow to set-up for about 10-15 minutes.
When brittle has hardened and cooled, break into pieces and enjoy. Store in an air-tight container. And then hide or it won’t make it to the party.