BENNE BRITTLE (SESAME SEED BRITTLE)

2 cups sugar
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 cups toasted benne seed (sesame seeds)

Combine the sugar and extracts in a saucepan and melt over low heat, stirring constantly, as for peanut brittle.

When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans.

Mark in one-inch squares while still warm and break along the lines when cold.

From: Mrs. Rhett
Adapted from source: 200 Years of Charleston Cooking, 1930