This recipe appears in:Bake the Book: Black-and-White Sesame Brittle
Bottles of wine and bouquets of flowers make for lovely hostess gifts, but a box of handmade candy says "thanks for inviting me over" in a much more personal fashion. This Black-and-White Sesame Brittle from Kir Jensen's The Sugar Cube is ideal to bring along to any dinner party, simple to make, impressive to gift, and a sweet treat to nibble on after any meal.
- 2 sticks unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon sea salt
- 3 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
Line a large baking sheet with parchment paper. In a medium, heavy-bottomed pot, combine the butter, sugar, water, and salt and cook over medium-high heat, swirling the pot, until the mixture reaches 260°F on a candy thermometer. Add the seeds and continue cooking, stirring constantly, until the mixture reaches 350°F, or until the sugar takes on a dark golden brown color.
Remove from the heat and immediately pour the mixture into the prepared pan, spreading it into an even layer about 1/4 inch thick. Set aside to cool until firm.
Once the brittle has set, break it into pieces and serve in a candy dish, over ice cream, or dipped in bittersweet chocolate.