Sesame Brittle

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READY IN: 50mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter or oil a jellyroll pan or other large, oblong pans; you might put a towel or trivets under it to protect your counter top or table from heat.
  • Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon.
  • (Note that the honey will foam a lot.).
  • Using a candy thermometer, note when mixture reaches 225°F and add remaining ingredients, stirring until they are mixed evenly.
  • Cook, stirring occasionally, to 300-310°F, a light caramel.
  • Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon.
  • After it cools slightly, loosen from the pan with a spatula.
  • While still warm and flexible, cut into rows about 1 inch wide; then cut diagonally into bite size diamonds (keeping your knife buttered or oiled).
  • Store in airtight container; stack layers with waxed paper between them.
  • (Notes: If you prefer slightly "burnt" caramel, cook to 325°F and be sure to open a window or put your range hood on high; Too, the lemon zest called for imparts a noticeable citrus flavor--you might reduce this amount if you're not fond of it).
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