SESAME BRITTLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 15 to 20 servings
Number Of Ingredients 8
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.
SESAME BRITTLE
It's crunchy and sweet with a deep roasted nutty flavor, and makes a great edible gift.
Provided by Lady at the Stove
Categories Desserts Candy Recipes Brittle
Time 30m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
- Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
- Cool until hardened, 15 to 20 minutes. Break into pieces.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 12.7 g, Cholesterol 1.1 mg, Fat 4 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 3.9 mg, Sugar 11 g
SESAME SEED BRITTLE
Check out these crunchy sesame brittles that are a great addition to your dessert table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
- Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
- Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg
GINGER-SESAME BRITTLE
This brittle gets its punchy spice from crystallized ginger and its subtle crunch from sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes.
- Coat another 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, corn syrup, water, and butter to a boil in a small saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and stir in sesame seeds, ginger, baking soda, and 1/4 teaspoon salt. Pour onto coated baking sheet, and spread into an even 1/2-inch-thick layer. Let coolcompletely. Cut into pieces.
SESAME BRITTLE
Finally I found how to make a favorite treat from the Middle Eastern store. Nick Malgieri calls this "Cubbbaita di Giugiulena" or Sicilian Sesame Brittle in his book, Great Italian Deserts. He says this recipe is true to its Arab origins.
Provided by TommyGato
Categories Candy
Time 50m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 70.2, Fat 3, SaturatedFat 0.4, Sodium 1, Carbohydrate 11, Fiber 0.7, Sugar 9.6, Protein 1.1
GINGER BRITTLE
Provided by Molly O'Neill
Categories project, dessert
Time 45m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Pour the sugar into a small, heavy saucepan set over medium heat. Watch the pan constantly throughout the entire cooking process. When the sugar begins to melt, stir occasionally with a fork.
- Add the ginger and cook, stirring occasionally, until all the sugar is melted (the candied ginger will not melt) and the mixture is a deep amber color.
- Immediately remove from the heat and pour the mixture onto a buttered sheet pan. Let cool and harden, about 30 minutes. Chop the brittle coarsely with a large knife. Eat plain, or serve over ice cream.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 0 grams, Carbohydrate 72 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 71 grams
SESAME SEED BRITTLE
This sweet treat can be served on its own, like candy, or crumbled over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.
- Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.
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- Let the sugar sit in the pan until you see that clumps start to form. This may take 5 to 10 minutes. When you see clumps of sugar, start stirring the sugar to prevent it from burning. Continue until all the sugar has turned into a deep golden liquid. Turn off the heat.
- Pour the ginger in first to cook off some of the spice. This should take no more than 30 seconds. Add the peanuts, sesame seeds, and coconut.
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