- Protests in Germany overshadow anti-Islam party's convention
- Bale gives Madrid late win at Sociedad in Spanish league
- Iraqi forces fire tear gas, bullets in air at Green Zone protesters - sources
- Defoe penalty gives Sunderland vital EPL point against Stoke
- West Ham wins to keep EPL top 4 hopes alive
- CA convention is a homecoming of sorts for Carly Fiorina
- Extra 13 days aboard international space station for tim peake
- The Latest: Flood victims identify floating bodies
- Rosberg on pole in Russia as Hamilton's car fails again
- Swedish Princess Estelle is star of the show at King Carl Gustaf's birthday
More from Recipes
- Healthy zero-carb Cloud Bread made from four ingredients is unveiled
- Chocolate cake recipe without eggs, milk or butter or even a mixing bowl
- Subway's $5 foot-long meal deal now costs $6 - to customers' fury
- McDonald's fixed customers' top complaint — and now sales are soaring
- Chipotle is frantically changing how it makes food so it will stop making people sick
Sesame Brittle Recipe
Prep time: 5 minutesCook time: 10 minutes
Adding a small amount of baking soda to the hot mixture right before pouring it out will cause the mixture to foam up a bit, as the baking soda reacts with the acid from the caramelization of the sugar. This creates bubbles of carbon dioxide which helps produce a slightly lighter, more porous texture for the brittle, making it easier to eat.
3/4 cup sugar
1/4 cup honey
Pinch of salt
1/4 teaspoon of ground nutmeg
1 Tbsp water
1 cup raw sesame seeds
1 teaspoon of vanilla extract
2 teaspoons butter
1/4 teaspoon of baking soda
1 Put the sugar, honey, salt, nutmeg, and water into a small (1 1/2 quart), thick-bottomed saucepan. Heat on medium heat and stir until a smooth slurry is formed. Stir in the raw sesame seeds.
2 Cook the sesame seed mixture, stirring often, until the mixture turns an amber caramel color, about 5 to 10 minutes. If you have a candy thermometer, the temp should be 300°F. At this point, remove the pan from the heat. Stir in the vanilla extract and the butter. Once the butter has completely melted into the mixture, stir in the baking soda. The mixture will foam up a bit after you stir in the baking soda, as the baking soda reacts with the acid from the caramelization of the sugar.
3 Pour the mixture out onto a Silpat-lined baking sheet. (If you don't have Silpat, no worries, pour directly onto a metal baking sheet and use a metal spatula to separate brittle from the pan once cooled.) Once completely cooled and hardened (about 15-20 minutes), break into pieces.
Yield: Makes about 10 ounces of brittle.