Sesame Seed Peanut Brittle Coupes Recipes
SESAME BRITTLE
It's crunchy and sweet with a deep roasted nutty flavor, and makes a great edible gift.
Provided by Lady at the Stove
Categories Desserts Candy Recipes Brittle
Time 30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 12.7 g, Cholesterol 1.1 mg, Fat 4 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 3.9 mg, Sugar 11 g
SESAME SEED BRITTLE
Check out these crunchy sesame brittles that are a great addition to your dessert table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
- Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
- Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg
SESAME BRITTLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven.
SESAME SEED-PEANUT BRITTLE COUPES
Steps:
- Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
- Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.
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- Break peanuts into halves with your hands. Toast in a frying pan over a low heat until they become lightly brown. Coarsely chop them into smaller pieces (or crush them with a rolling pin).
- In a non-stick pan over a low heat, melt butter then add sugar. Stir from time to time. Cook until it turns into a brown, smooth and sticky consistency (see note 1).
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- Use a flat pan over medium heat to dry-roast the peanuts and/or walnuts (if using). Stir constantly (so they don’t burn) until the peanuts are fragrant, about 10 minutes. Allow the nuts to cool completely. If using pre-roasted nuts, you may skip this step.
- Once the peanuts are completely cool, use your hands to loosen the skins from the peanuts. Now, the next part is a little tricky. Grasp the pan with both hands, and toss the peanuts up and down, while angling the pan slightly downward. If all goes right, the peanuts should flip up in the air and land back into the pan while the skins fly out over the sides. It’s a good idea to do this over the sink. Of course, you can also buy shelled, already skinned peanuts. You can also buy plain roasted peanuts of course, but roasting them at home will make the peanut brittle taste a lot fresher.
- Next, crush the peanuts into smaller pieces by laying them on a large cutting board or clean kitchen surface and rolling with a rolling pin. Set the peanuts aside. Now brush the surface of your cutting board and rolling pin with a very light layer of oil to prevent sticking when you pour the brittle on it later.
- Using the same pan from earlier, melt the rock sugar by stirring constantly over medium low heat. It will take about 5 minutes to melt the rock sugar completely. Add the peanuts and sesame seeds to the melted sugar and mix well.
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- Grab a silicone baking mat (or Silpat mat), if you have one, so it’s ready. Or, grease a baking sheet with oil, butter, or any cooking fat.
- In a saucepan over medium heat, combine coconut sugar and maple syrup and heat bubbly and frothy.
- Lower the heat and add sesame seeds and pinch of salt. Stir continuously for 10-15 minutes, until the seeds begin to brown. (Be mindful as you stir so the seeds don’t burn, and don’t let your pan begin smoke—this mixture will turn quickly!)
- Remove from heat and pour sticky mixture onto your silicone baking mat or prepared baking sheet, smoothing it out into an even layer. (Work quickly because the sugar will set!)
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- Line a baking sheet with a silicone baking mat or parchment paper. You can also butter the pan if you don't have a baking mat or parchment.
- Combine the water, sugar cream of tartar and corn syrup in a heavy saucepan. Stir the mixture until it begins to boil. Once the mixture starts boiling do not stir. Cook the sugar until it becomes a golden caramel color. If using acandy or probe thermometer set the temperature to 350F.
- Remove the pan from the heat and immediately stir in the butter, sesame seeds baking soda and salt. Pour the mixture onto the prepared pan and spread it to an even layer. Set the brittle aside to cool completely and harden, about 30 minutes.
- Peel the sheet of brittle off the pan and set it back down. Use a heavy meat tenderizer or other heavy tool to crack the sheet into shards.
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- Combine sugar and water in a small saucepan over medium heat. Stir until uniformly mixed, then cook, until mixture bubbles steadily. It will first look like there is crystallized sugar on top and like it won't get smooth, but give it time and using a clean wooden spoon or spatula, stir occasionally, until it turns dark golden brown (at least 305°F on a candy thermometer) and, this is important) there are absolutely no crystallized white spots left (use the spoon to stir to break any up!).
- Pour onto baking sheet and spread out into a thin even layer, about 1/8-inch to 1/4-inch thick. Cool for about 15-30 minutes. Tap gently with a mallet or knife to break it into pieces.
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- Let the sugar sit in the pan until you see that clumps start to form. This may take 5 to 10 minutes. When you see clumps of sugar, start stirring the sugar to prevent it from burning. Continue until all the sugar has turned into a deep golden liquid. Turn off the heat.
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