Benne Seed Brit­tle

SAVEUR - - Range -

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.

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