6. SA­VAN­NAH, GE­OR­GIA

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Benne seed brit­tle,

Baker Ch­eryl Day, of Sa­van­nah’s Back in the Day Bak­ery, grew up mak­ing peanut brit­tle with her mom ev­ery Christ­mas to give as gifts. “I started play­ing around with benne seeds,” says Day, re­fer­ring to the heir­loom sesame seeds brought over from Africa on slave ships in the 1700s. True benne seeds have a toasty fla­vor, even when raw, but they can be dif­fi­cult to find; Day sources hers from South Carolina–based An­son Mills, which helped re­vive the orig­i­nal heir­loom benne seed stock in Amer­ica. Typ­i­cal sesame seeds, how­ever, will pro­vide the same crunch.

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