To protect this delicate brittle from humid air and keep it crisp, make it on a dry day, or store with 1 or 2 silica gel packets. This recipe makes a great base for any nuts or seeds you might prefer.
What You Will Need
- 3⁄4 cup benne seeds or raw white sesame seeds
- 1 1⁄2 tsp. baking soda, sifted
- 1 cup sugar
- 1⁄2 cup light corn syrup
- 3⁄4 tsp. kosher salt
- 1 tbsp. unsalted butter, cut into small pieces
- 1 tsp. pure vanilla extract
Line a large baking sheet with parchment paper and set aside.
In a small bowl, add the seeds and baking soda, and mix well.
In a small pot, add the sugar, corn syrup, salt, and 2 tablespoons water; swirl with your fingers to combine. Using clean, wet fingers, brush away any sugar remaining along the sides of the pan. Set the pan over medium-high heat, and bring to a boil. Cook without stirring until the syrup reaches a golden caramel stage on a candy thermometer, 340°F, 9–12 minutes. Add the butter and vanilla, and stir with a wooden spoon until combined. Add the seed mixture, and continue stirring until the candy has softened over the heat, 1–2 minutes.
Pour the mixture onto the prepared pan and use an offset spatula to spread into a thin, 16x11-inch sheet. Set aside until cooled and crisp, 20–30 minutes. Crack the brittle into large (3- to 4-inch) shards and serve, or transfer to an airtight container and store for up to 1 week at room temperature.