Best 3 Sesame Seed Brittle Recipes

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Sesame seed brittle, a delightful confectionery treat, has captivated taste buds for centuries with its irresistible combination of sweet and nutty flavors. This delectable snack, often enjoyed during festivities and celebrations, is characterized by its golden-amber hue, a testament to the careful caramelization of sugar and sesame seeds. The brittle's distinct crunch, a satisfying symphony of textures, complements its rich and toasty aroma, enticing both young and old alike. Whether enjoyed as a standalone treat or incorporated into desserts, sesame seed brittle adds a touch of elegance and sophistication to any culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME SEED BRITTLE



Sesame Seed Brittle image

Check out these crunchy sesame brittles that are a great addition to your dessert table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 7

1 1/2 cups sesame seed
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon kosher (coarse) salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

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.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg

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



Mexican Floating Island with Kahlua Custard Sauce and Sesame Pumpkin-Seed Brittle image

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Kahlúa     Pumpkin     Fall     Sesame     Gourmet

Number Of Ingredients 13

1 3/4 cups sugar
6 large egg whites
1/4 teaspoon cream of tartar
For Kahlúa custard sauce:
2 cups half-and-half
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
3 tablespoons Kahlúa, or to taste
For sesame pumpkin-seed brittle:
1 cup sugar
3 tablespoons pepitas (hulled green pumpkin seeds, available at natural foods stores and some Hispanic markets), chopped
1 1/2 teaspoons sesame seeds

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.

SESAME SEED-PEANUT BRITTLE COUPES



Sesame Seed-Peanut Brittle Coupes image

Categories     Candy     Nut     Dessert     Peanut     Fall     Sesame     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1 cup sugar
1/3 cup water
3/4 cup lightly salted husked cocktail peanuts (about 4 ounces)
1 1/2 teaspoons butter
1/4 cup sesame seeds, toasted
Vanilla ice cream or frozen yogurt
Rum

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.

Tips:

  • Use a heavy saucepan: This will help to distribute the heat evenly and prevent the brittle from burning.
  • Have all of your ingredients measured and ready to go before you start cooking: This will help to ensure that the brittle does not overcook.
  • Cook the brittle over medium heat: This will help to prevent it from burning.
  • Stir the brittle constantly: This will help to prevent it from sticking to the pan and burning.
  • Use a candy thermometer to check the temperature of the brittle: The brittle is ready when it reaches 300°F (150°C).
  • Pour the brittle onto a greased baking sheet: This will help to prevent it from sticking.
  • Let the brittle cool completely before breaking it into pieces: This will help to prevent it from crumbling.

Conclusion:

Sesame seed brittle is a delicious and easy-to-make candy that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a delicious treat that everyone will love. So next time you are looking for a sweet snack, give sesame seed brittle a try!

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