Best 9 Sesame Brittle Recipes

SESAME BRITTLE

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
• Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
• Cool until hardened, 15 to 20 minutes. Break into pieces.

TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
• Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
• Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

HONEY SESAME BRITTLE (OR CRUNCH)

Steps:

• 1. First, line a cookie sheet with parchment paper or tin foil sprayed with oil. Or just the pan itself sprayed with oil. Now, place all ingredients into a large heavy based saucepan.
• 2. Begin stirring (with wooden or metal spoon) ingredients over medium heat until it comes to a boil. Remain boiling, and with a candy thermometer measure temp. till it gets to 325 degrees. (Needs to get to this temp in order to become brittle.) Immediately remove from heat and spread on pan.
• 3. Spread mixture onto the pan with a spatula.
• 4. Score into to pieces a few minutes after placing on cookie pan or wait and just break up into pieces when cooled. That takes about 20 minutes or so. I put the one's I bought at the health food store in this pic so you could see them too.
• 5. You can serve in a bowl just to munch on or place it on another dessert for a crunch garnish, such as a pie or ice cream. Here is a top view of the thickness of this brittle.

SESAME SEED BRITTLE

Steps:

• Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
• Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
• Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.

MEXICAN FLOATING ISLAND WITH KAHLUA CUSTARD SAUCE AND SESAME PUMPKIN-SEED BRITTLE

Steps:

• In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Pour the caramel into a 1 1/2-quart ring mold. Using potholders to hold the mold tilt and rotate the mold to coat the bottom and let the caramel cool.
• Preheat the oven to 350°F. In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Beat in the remaining 3/4 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Spoon the meringue into the ring mold, rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the top. (The meringue will fill the mold completely.) Transfer the mold to a deep baking pan, add enough hot water to the pan to reach 1 inch up the side of the mold, and bake the meringue in the middle of the oven for 1 hour. (The meringue will rise completely and will deflate as it cools.) Turn off the oven and let the meringue stand in the oven for 15 minutes. Transfer the mold to a rack and let it cool completely. The meringue may be made 1 day in advance and kept covered and chilled. Invert the meringue onto a deep serving plate, letting the melted caramel drip over the top and down the sides. Some of the caramel will remain, hardened, in the bottom of the mold. Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally, until it has melted. Spoon the Kahlúa custard sauce around the meringue, drizzle the meringue decoratively with the melted caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve the remaining custard sauce separately.
• To make Kahlúa custard sauce:
• In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean and remove the pan from the heat. In a bowl whisk together the egg yolks and the sugar until the mixture is combined well and add the half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderate heat, stirring constantly with a wooden spoon, until it thickens slightly and registers 175°F. on a candy thermometer. (The sauce will thicken as it cools.) Strain the custard sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Kahlúa. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes about 2 cups.
• To make sesame pumpkin-seed brittle:
• In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and break it into small pieces. The brittle may be made 1 week in advance and kept in an airtight container. Makes about 1/2 pound.

GINGER-SESAME BRITTLE

Steps:

• Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes.
• Coat another 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, corn syrup, water, and butter to a boil in a small saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and stir in sesame seeds, ginger, baking soda, and 1/4 teaspoon salt. Pour onto coated baking sheet, and spread into an even 1/2-inch-thick layer. Let coolcompletely. Cut into pieces.

SESAME SEED-PEANUT BRITTLE COUPES

Steps:

• Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
• Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.

MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE

Steps:

• Make custard:
• Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.
• Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175°F on an instant-read thermometer (do not let boil).
• Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
• Make sesame brittle:
• Place a large sheet of foil (shiny side up) on a heatproof work surface.
• Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.
• Heat sugar and honey with a pinch of salt in a 2 quart heavy sauce pan over medium heat, stirring often, until deep golden, about 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, smoothing top and spreading into a 10-to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
• Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to airtight container.
• Make ice cream:
• Freeze custard in an ice cream maker in 2 separate batches. Fold 3/4 cup sesame brittle into each batch after freezing. Transfer to an airtight container and put in freezer to firm up, about 4 hours. Serve with remaining brittle if desired.

GAJAK (PEANUT-SESAME BRITTLE)

Steps:

• Grease the back of a sheet pan and a rolling pin with ghee and set aside.
• Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes; you're looking for the "hard crack" stage or the point where a drop of the caramel in cold water hardens into a crunchy toffee. Don't rush this by turning the heat up too high: The caramel will burn in an instant.
• As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined. Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
• Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.) Let set completely until hard before serving. The flavors start to come together after it's been setting for 30 minutes, but it's best after 45 minutes, or even 1 hour.