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, 16×11-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.