Benne Brittle Recipes

BENNE BRITTLE

Steps:

• Generously grease 15x10-inch pan with sides with butter.
• In ungreased heavy skillet, cook benne seed over medium-low heat 5 to 7 minutes, stirring constantly, until golden brown. Remove from skillet.
• In same skillet, cook sugar and water over low heat 10 minutes, stirring constantly, until sugar melts. Remove from heat; stir in benne seed and vanilla.
• Pour into pan. Quickly spread to 1/8-inch thickness, using metal spatula. Cool completely, about 20 minutes. Break into pieces. Store in airtight container.

BENNE BRITTLE

Steps:

• Spread the sesame seed evenly on an ungreased cookie sheet.
• Toast about 15 minutes in a 350 degree F oven until golden brown.
• In a medium sized saucepan combine sugar, vanilla, and lemon and cook on low heat, stirring constantly until sugar is melted.
• Rapidly stir in sesame seed until mixed.
• Pour onto a buttered cookie sheet, spreading very thin.
• When cooled and hardened, bread into pieces.

SESAME BRITTLE

Steps:

• Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven.