Recipe: Sesame Brittle

Sesame Brittle
rec.food.cooking/Katie E Green (1995)
Makes 1 1/4 pounds

I have not made this. It was in my mother's files. The amount of sesame seeds is adjustable - use more or less, as desired. You may also substitute 1 cup of the sesame seeds with either cashews or almonds. Sounds yummy!

1 cup sugar
1/2 cup light corn syrup
1 3/4 cup sesame seeds
1 tablespoon butter or margarine
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

2 hours to 1 week before serving:

Lightly grease a large cookie sheet and set aside. In a heavy 2 quart saucepan, over medium heat, heat sugar, corn syrup and 1/4 cup water until sugar dissolves; stir constantly. Stir in sesame seeds (you may pre-toast these if you desire. Cook and stir constantly until candy thermometer reaches 300F (hard-crack stage--when a small amount dropped into very cold water separates into hard and brittle threads). This will take about 30 minutes.

Remove pan from heat and stir in butter or margarine, baking soda and vanilla. Pour mixture onto cookie sheet immediately. Spread with fork tines or tip tray (hold by edges carefully) and let it run to a thickness of about 1/4 inch across the cookie sheet. Let cool and in a half hour, lightly score top with knife blade into square of about 1 1/2 by 2 1/2 inches. Cool 10 minutes more. (Total cooling time will be about 40 minutes.)

When cool, carefully rap underside of brittle against bread board OR, gently snap brittle into small pieces. Store in tightly covered tin. Stores for one week.