Homemade Sesame Honey Brittle

Megan

The Guardian of Family Flavors

It’s funny how some of the simplest recipes are often the most rewarding. Recently, I stumbled upon a recipe for homemade sesame honey brittle, and let me tell you, it’s become an absolute staple in our house. The first time I made it, the aroma of toasted sesame seeds and caramelized honey filled the kitchen, creating this irresistible sweet and nutty scent that had everyone peeking in to see what deliciousness was brewing. The crackling sound as it cooled was almost as satisfying as the first bite – a perfect balance of crunchy sesame seeds suspended in a delicate, sweet honey matrix. My family devoured it within minutes, and requests for “more of that crunchy honey thing” have been coming ever since. It’s surprisingly easy to make, requires just a handful of ingredients, and transforms into this gourmet-tasting treat that’s perfect for snacking, gifting, or even adding a touch of elegance to a dessert platter. If you’re looking for a homemade candy that’s both simple and impressive, look no further – this sesame honey brittle is a guaranteed winner.

Ingredients

1 cup sesame seeds (hulled or unhulled, or a mix)
1/2 cup honey
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon baking soda (optional, for a lighter brittle)

Instructions

Making homemade sesame honey brittle might sound intimidating, but trust me, it’s a lot easier than you think! The key is to be prepared and to work relatively quickly once the cooking process begins. Let’s break down each step to ensure you create the perfect batch of this crunchy, sweet delight.

Step 1: Prepare Your Workspace and Ingredients

Before you even turn on the stove, preparation is crucial. This recipe moves fairly quickly once the sugar and honey start to caramelize, so having everything ready to go is essential.

Gather your ingredients: Measure out your sesame seeds, honey, sugar, butter, salt, and baking soda (if using). Having them pre-measured in small bowls or ramekins will save you precious seconds later on.
Prepare your baking sheet: You’ll need a baking sheet lined with parchment paper or a silicone baking mat. This is non-negotiable! The brittle is incredibly sticky, and parchment or silicone will prevent it from adhering to the baking sheet and make removal a breeze. Make sure the parchment paper is large enough to extend slightly beyond the edges of the baking sheet for easy handling.
Have a spatula ready: A heat-resistant spatula is your best friend for stirring the mixture and spreading it out evenly. Silicone or rubber spatulas work particularly well because they are flexible and won’t scratch your pan.
Optional: Prepare a candy thermometer: While not strictly necessary, a candy thermometer can be incredibly helpful, especially if you’re new to candy making. It takes the guesswork out of knowing when the syrup has reached the correct stage. Clip it to the side of your saucepan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.

Step 2: Toast the Sesame Seeds (Optional but Recommended)

Toasting the sesame seeds before adding them to the brittle enhances their nutty flavor and adds a deeper dimension to the final product. This step is optional, but highly recommended for the best flavor.

Heat a dry skillet: Place a dry skillet (cast iron or stainless steel works well) over medium heat. No oil or butter is needed!
Add the sesame seeds: Pour the sesame seeds into the hot skillet in a single layer. Avoid overcrowding the pan, as this will prevent even toasting. If you have a large quantity of sesame seeds, toast them in batches.
Toast until fragrant and golden: Stir the sesame seeds constantly with a spatula or wooden spoon as they toast. This prevents burning and ensures even toasting. You’ll know they’re ready when they become fragrant, turn a light golden brown color, and some might start to pop slightly. This should take about 3-5 minutes. Be vigilant, as sesame seeds can burn quickly.
Remove from heat immediately: Once toasted, immediately transfer the sesame seeds to a separate bowl or plate to stop the cooking process. Leaving them in the hot skillet will cause them to continue toasting and potentially burn. Set them aside and allow them to cool slightly while you prepare the honey mixture.

Step 3: Create the Honey-Sugar Syrup

This is where the magic happens! We’ll be creating a caramelized honey-sugar syrup that will bind the sesame seeds together into our brittle.

Combine honey, sugar, and salt in a saucepan: In a medium-sized, heavy-bottomed saucepan, combine the honey, granulated sugar, and salt. A heavy-bottomed pan is important because it distributes heat evenly, preventing hot spots and scorching.
Heat over medium heat: Place the saucepan over medium heat. Initially, you can stir gently to help the sugar dissolve into the honey.
Bring to a boil, then reduce heat slightly: As the mixture heats, it will start to bubble and boil. Once it reaches a rolling boil (meaning it continues to boil even when stirred), reduce the heat slightly to medium-low. You want a consistent simmer, not a raging boil, to prevent burning.
Cook without stirring (mostly): This is a crucial step. Once the mixture is simmering, try to avoid stirring as much as possible. Stirring can encourage sugar crystallization, which we want to avoid for a smooth brittle. However, if you notice hot spots or uneven heating, you can gently swirl the pan occasionally instead of stirring directly.
Monitor the temperature (if using a candy thermometer): If you’re using a candy thermometer, aim for the “hard-crack” stage, which is between 300-310°F (149-154°C). This temperature ensures the brittle will be crisp and not chewy.
Visual cues for doneness (without a thermometer): If you don’t have a candy thermometer, you’ll need to rely on visual cues. The syrup will gradually change color from a light golden to a deeper amber. You’re looking for a rich amber color that signals caramelization. Another test is the “cold water test.” Carefully drop a tiny amount of the syrup into a glass of very cold water. If it immediately hardens into brittle threads that snap cleanly, it’s ready. If it forms soft, chewy threads, it needs to cook longer. Be extremely careful when working with hot sugar syrup, as it can cause severe burns.

Step 4: Add Butter and Baking Soda (Optional)

Once the honey-sugar syrup has reached the correct temperature or visual stage, it’s time for the final touches.

Remove from heat: Take the saucepan off the heat immediately once the syrup is ready. The residual heat will continue to cook the syrup slightly, so it’s important to remove it from the heat source promptly.
Stir in butter: Add the tablespoon of unsalted butter and stir it into the hot syrup until it’s completely melted and incorporated. The butter adds richness and a smoother texture to the brittle.
Add baking soda (optional): If you’re using baking soda, sprinkle it over the syrup and stir quickly to combine. Baking soda reacts with the acidity of the honey, creating tiny air bubbles that lighten the color and texture of the brittle, making it slightly less dense and easier to bite. It’s a subtle difference but can be noticeable. Be aware that adding baking soda will cause the mixture to foam up slightly, so make sure your saucepan is large enough to accommodate this.

Step 5: Incorporate the Sesame Seeds

Now for the star of the show – the sesame seeds!

Pour in the toasted sesame seeds: Quickly pour the toasted sesame seeds into the hot syrup and stir immediately and vigorously to ensure they are evenly coated with the syrup. Work quickly, as the syrup will start to cool and set up as it cools. You want to distribute the sesame seeds evenly before the mixture becomes too stiff.

Step 6: Spread the Brittle onto the Prepared Baking Sheet

The final step is to spread the sesame honey brittle onto the prepared baking sheet to cool and harden.

Pour the mixture onto the parchment-lined baking sheet: Carefully pour the hot sesame-honey mixture onto the prepared baking sheet.
Spread into a thin, even layer: Use your heat-resistant spatula to quickly spread the mixture into a thin, even layer. The thinner you spread it, the crispier the brittle will be. Don’t worry about making it perfectly uniform; a slightly rustic look is part of the charm of homemade brittle. Work quickly because the brittle will start to set up as it cools.
Optional: Sprinkle with extra sesame seeds or salt (optional): At this stage, you can sprinkle the top of the brittle with extra sesame seeds for visual appeal or a pinch of flaky sea salt to enhance the sweet and savory flavor. Gently press them into the surface of the brittle so they adhere as it cools.

Step 7: Cool and Break into Pieces

Patience is key now! You need to allow the brittle to cool completely and harden fully before breaking it into pieces.

Let it cool completely: Allow the brittle to cool completely at room temperature. This will take at least 30 minutes to an hour, depending on the thickness and the room temperature. Do not try to rush the cooling process by putting it in the refrigerator, as this can sometimes make the brittle sticky.
Break into pieces: Once the brittle is completely cool and hardened, you can break it into pieces. You can either simply snap it into irregular shards with your hands or use a sharp knife to score it while it’s still slightly warm (but mostly set) if you prefer more uniform pieces. Be careful when breaking it, as it can shatter.
Enjoy! Your homemade sesame honey brittle is ready to enjoy! Store it in an airtight container at room temperature to maintain its crispness.

Nutrition Facts

(Approximate values per serving, assuming recipe yields 20 servings)

Serving Size: Approximately 1 piece (varies depending on piece size)
Calories: 120 kcal
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 30mg
Carbohydrates: 14g
Sugar: 12g

Please note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes. For precise values, use a nutrition calculator with specific ingredient brands and quantities.

Preparation Time

Prep time: 15 minutes (including ingredient measuring and workspace preparation)
Cook time: 15-20 minutes (for toasting sesame seeds and making the syrup)
Cooling time: 30-60 minutes
Total time: 1 – 1.5 hours

How to Serve

Sesame honey brittle is incredibly versatile and can be enjoyed in so many ways. Here are some delicious serving suggestions:

As a Snack:
- Straight up: The simplest and most satisfying way – just grab a piece and enjoy the crunchy sweetness.
- With tea or coffee: Pairs perfectly with a warm beverage for an afternoon treat or a light dessert after a meal.
- Alongside fruit: Serve with slices of apple, pear, or grapes for a balanced sweet and fresh snack.
As Dessert:
- Crumbled over ice cream: Adds a delightful crunch and nutty sweetness to vanilla, chocolate, or even honey-flavored ice cream.
- Part of a dessert platter: Include sesame honey brittle on a dessert platter alongside other candies, cookies, and fruits for a beautiful and varied spread.
- With yogurt or panna cotta: A sprinkle of brittle adds texture and flavor contrast to creamy desserts like yogurt or panna cotta.
For Gifting:
- Homemade gift: Package pieces of brittle in cellophane bags tied with ribbons for a thoughtful and delicious homemade gift.
- Part of a gift basket: Include sesame honey brittle in a gift basket with other homemade treats, gourmet snacks, or teas and coffees.
Creative Culinary Uses:
- Salad topping: Crumbled brittle can add a surprising sweet and crunchy element to savory salads, especially those with Asian-inspired dressings or ingredients like chicken or shrimp.
- Cheese board accompaniment: Serve small pieces of brittle alongside a cheese board with aged cheeses like cheddar or Gruyère for a sweet and savory pairing.

Additional Tips for Perfect Sesame Honey Brittle

Making brittle is relatively straightforward, but a few key tips can ensure your success every time.

Use Quality Ingredients: The flavor of sesame honey brittle is quite simple, so the quality of your ingredients really shines through. Use good quality honey and fresh sesame seeds for the best taste. Consider using raw honey for a more complex flavor profile.
Don’t Overcook the Syrup: Overcooking the syrup can lead to a brittle that is too dark, bitter, or even burnt tasting. Keep a close eye on the color and use a candy thermometer or the cold water test to ensure you remove it from the heat at the right stage. Undercooking, on the other hand, will result in a brittle that is sticky and chewy.
Work Quickly: Once the syrup is ready and you add the sesame seeds, you need to work quickly to spread the mixture onto the baking sheet before it starts to set. Have everything prepared and ready to go before you start cooking the syrup.
Spread it Thinly for Crispness: For the crispiest brittle, spread the mixture as thinly and evenly as possible on the baking sheet. A thinner layer will cool and harden faster and result in a more delicate, snap-able brittle.
Storage is Key for Crispness: Sesame honey brittle is susceptible to moisture, which can make it sticky and lose its crispness. Store it in an airtight container at room temperature. Layer pieces between parchment paper to prevent them from sticking together. Avoid storing it in the refrigerator, as condensation can make it sticky.
Experiment with Flavors: Once you master the basic recipe, don’t be afraid to experiment! Try adding other nuts like almonds or peanuts, spices like cinnamon or ginger, or even a drizzle of melted chocolate after the brittle has cooled for a more decadent treat. You can also use different types of honey for subtle flavor variations.

Frequently Asked Questions (FAQ)

Let’s address some common questions you might have about making homemade sesame honey brittle.

Q1: My brittle turned out sticky instead of crispy. What did I do wrong?

A: Sticky brittle is usually a sign that the syrup wasn’t cooked to a high enough temperature. This means the sugar didn’t reach the “hard-crack” stage needed for a crisp texture. Next time, cook the syrup a bit longer, ensuring it reaches 300-310°F (149-154°C) on a candy thermometer or passes the cold water test (forms hard, brittle threads). Humidity can also play a role; if it’s a very humid day, your brittle might be more prone to stickiness. Try to make brittle on a drier day if possible, or consider adding a bit more sugar to the recipe, as sugar helps to absorb moisture.

Q2: Can I use unhulled sesame seeds instead of hulled?

A: Yes, you can absolutely use unhulled sesame seeds, or a mix of hulled and unhulled. Unhulled sesame seeds have a slightly stronger, more robust flavor and a bit more texture due to the outer hull. They also add a slightly darker color to the brittle. Using a mix of both can create a visually appealing and flavorfully complex brittle. Just make sure to toast them properly regardless of which type you use.

Q3: Is it necessary to use baking soda in sesame honey brittle?

A: No, baking soda is optional. It’s used to create a lighter texture and color in the brittle. It reacts with the acidity of the honey, creating small air bubbles. If you prefer a denser, more intensely flavored brittle, you can omit the baking soda. The texture difference is subtle, but some people prefer the slightly lighter, more delicate texture that baking soda provides.

Q4: How long does homemade sesame honey brittle last?

A: When stored properly in an airtight container at room temperature, sesame honey brittle can last for up to 2-3 weeks. However, it’s always best enjoyed within the first week or two for optimal crispness and flavor. Make sure to keep it away from moisture and humidity to prevent it from becoming sticky.

Q5: Can I double or triple this recipe?

A: Yes, you can easily double or triple this recipe. However, when working with larger quantities of sugar syrup, it’s even more crucial to use a large enough saucepan to prevent boil-overs and to ensure even heating. You might also need to cook the syrup for a slightly longer time to reach the correct temperature. When spreading a larger batch, you might need to use two baking sheets to ensure the brittle is spread thinly enough for crispness.

Q6: Can I add other ingredients besides sesame seeds to this brittle?

A: Absolutely! Sesame honey brittle is a fantastic base recipe that you can customize with various additions. Popular additions include:

Other nuts: Almonds, peanuts, cashews, pistachios, or a mix of your favorites. Add them toasted along with the sesame seeds.
Spices: Cinnamon, ginger, cardamom, or a pinch of chili flakes for a touch of heat. Stir spices into the syrup during the last few minutes of cooking.
Dried fruit: Chopped dried cranberries, apricots, or candied ginger. Add them after the brittle has been spread on the baking sheet and gently press them into the surface.
Chocolate: Drizzle melted dark, milk, or white chocolate over the cooled brittle for a decadent touch.

Feel free to experiment and create your own signature sesame honey brittle variations! Enjoy the process and the delicious results.