Black-and-White Sesame Brittle

Bake the Book
Caroline Russock
Black-and-White Sesame Brittle

[Photograph: Lisa Warninger]

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.

Reprinted with permission from The Sugar Cube by Kir Jensen. Copyright © 2012. Published by Chronicle Books. Available wherever books are sold. All rights reserved.

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  • Yield:makes about 1 1/2 pounds
  • Active time: 30 minutes
  • Total time:30 minutes plus cooling time

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Once the brittle has set, break it into pieces and serve in a candy dish, over ice cream, or dipped in bittersweet chocolate.

This Recipe Appears In
Bake the Book: Black-and-White Sesame Brittle
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