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. It's simple to make, impressive to gift, and a sweet treat to nibble on after any meal.
The best part about this brittle is the simplicity factor: it's really just a matter of bubbling up a batch of caramel, stirring in the black and white sesame seeds, pouring it over a sheet of parchment, crackling it into shards of salty-sweet candy, and wrapping it into a neat little package.
Reprinted with permission from The Sugar Cube by Kir Jensen. Copyright © 2012. Published by Chronicle Books. Available wherever books are sold. All rights reserved.
- 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 (125°C) on a candy thermometer. Add the seeds and continue cooking, stirring constantly, until the mixture reaches 350°F (180°C) 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.