Black Sesame Brittle (Print version)

Crunchy black sesame seeds blended with golden caramel for a unique, addictive crunch.

# What You Need:

→ Seeds

01 - 1/2 cup black sesame seeds, toasted

→ Caramel

02 - 1 cup granulated sugar
03 - 1/4 cup water
04 - 2 tablespoons light corn syrup
05 - 1/8 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon baking soda

# Directions:

01 - Line a baking sheet with parchment paper or silicone baking mat.
02 - Toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant. Set aside.
03 - In a medium saucepan, combine the sugar, water, corn syrup, and salt. Bring to a boil over medium heat, stirring gently until the sugar dissolves.
04 - Stop stirring and let the mixture cook until it turns a deep golden amber color, approximately 8-10 minutes. Swirl the pan occasionally for even coloring.
05 - Remove from heat. Immediately stir in the butter and vanilla extract, then quickly stir in the baking soda; the mixture will foam up.
06 - Add the toasted black sesame seeds and stir to combine thoroughly.
07 - Pour the hot mixture onto the prepared baking sheet and quickly spread it out as thinly as possible using a greased spatula.
08 - Let cool completely for approximately 30 minutes, then break into pieces.

# Expert Advice:

01 -
  • It tastes like you spent hours in a candy shop but takes only 25 minutes from start to finish.
  • Black sesame seeds have this sophisticated, slightly mysterious flavor that makes people ask what they're tasting.
  • The texture is impossibly addictive, that perfect snap followed by the way it melts on your tongue.
02 -
  • That baking soda will foam up dramatically, and that's exactly right, not something to fear. It aerates the caramel and creates the crunch you're after.
  • Watch the caramel color like it's your only job, because the difference between perfect amber and burnt happens in what feels like seconds. When in doubt, pull it off heat slightly early.
  • Don't touch the cooling brittle before it's completely hardened or you'll end up with soft, chewy candy instead of that satisfying snap.
03 -
  • Toast your sesame seeds right before making the caramel so they're at peak fragrance when they hit the hot candy.
  • Have everything measured and ready before you start the caramel, because once sugar hits heat, there's no pause button.
Return