Benne Seed Brittle

  • Serves

    makes About 36 Pieces

  • Cook

    45 minutes


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


  • 34 cup benne seeds or raw white sesame seeds
  • 1 12 tsp. baking soda, sifted
  • 1 cup sugar
  • 12 cup light corn syrup
  • 34 tsp. kosher salt
  • 1 tbsp. unsalted butter, cut into small pieces
  • 1 tsp. pure vanilla extract


Step 1

Line a large baking sheet with parchment paper and set aside.

Step 2

In a small bowl, add the seeds and baking soda, and mix well.

Step 3

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.

Step 4

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.