Ingredients
- 2 cups white granulated sugar
- 1 cup raw sesame seeds
- 1 cup raw slivered almonds, optional
- 3 Tbsp hot water
- vegetable oil spray
Instructions
- Spray the work counter with plenty of vegetable spray. Spray the rolling pin and have it ready to use.
- In a pan over medium heat, toast the sesame seeds and almonds until golden, then remove from heat.
- In a deep, heavy pot, add the sugar and warm over a low flame. As the sugar slowly melts into a caramel, begin to stir with a wooden spoon. Keep stirring until the caramel is dark and golden and all the sugar has dissolved. If sugar lumps appear, keep stirring until they dissolve.
- Once the sugar has melted and become golden brown add the water, stirring to incorporate.
- Add the sesame seeds and almonds all at once and stir vigorously. Quickly pour onto the work counter.
- Using a well-oiled rolling pin, start to roll the caramel out as thinly and quickly as possible.
- Using a very sharp knife, cut brittle into 1×2-inch squares.
- Let cool completely for 15 minutes and separate the squares.
Notes
- When making sesame brittle, make sure to lay out all the utensils and have the ingredients pre-measured. Working with hot sugar means having to work quickly, before it has a chance to harden.
- The tricky part is to roll the brittle thin. We recommend using a stone countertop or a Silpat non-stick mat on the bottom and another on top of the syrup. Place the rolling pin on top of the mat, to ensure that it doesn’t stick.
- Store in a tin or glass container with a tight lid for 4-6 weeks.
- Prep Time: 5 minutes + 15 minutes cool time
- Cook Time: 10 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Sephardi