Ginger Sesame Brittle Recipes

SESAME BRITTLE

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
• Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
• Cool until hardened, 15 to 20 minutes. Break into pieces.

SEEDED HONEYCOMB BRITTLE

Steps:

• Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool.
• Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine.
• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds.
• Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week.