Benne Seed Brittle
MAKES ONE 16X11-INCH SHEET (ABOUT 36 PIECES) Active: 25 min. • Total: 45 min.
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. ¾ cup benne seeds or raw white sesame seeds 1½ tsp. baking soda, sifted 1 cup sugar ½ cup light corn syrup ¾ tsp. kosher salt 1 Tbsp. unsalted butter, cut into small pieces 1 tsp. pure vanilla extract 1 Line a large baking sheet with parchment paper and set aside.
2 In a small bowl, add the seeds and baking soda, and mix well. 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.
4 Pour the mixture onto the prepared pan and use an offset spatula to spread into a thin, 16x11inch 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.