This was a spur-of-the-moment recipe and it turned out well. I’ve only made it twice, but it’s easy. This recipe is giving me ideas about making other kinds of brittle, like nut brittle, and it could also be another technique for making granola bars. Happy Holidays!
Ingredients (makes about one layer spread out on a cookie sheet)
- 1 cup of sesame seeds (I like using toasted seeds, but either works)
- 1 teaspoon of vanilla
- 1 cup of honey
- Add the honey to a saucepan and bring to a medium boil. Boil about 10 minutes or until the honey starts to turn darker than when you started. Some folks test a drop of honey in cold water – if it turns into a ball, it’s ready.
- Turn off the heat and add the sesame seeds and vanilla, and blend well.
- Immediately transfer to parchment paper on a cookie sheet or other flat surface and then place another piece of parchment paper over it.
- Roll the mixture using a rolling pin or other object until it is spread out evenly at the thickness you desire.
- Let it cool. The longer it cools the better it tastes and the crunchier it is. My first batch was not crunchy enough, so I put it in the oven for 10 minutes at 325 degrees F and it then it was good to go.
- Cooling overnight in the open air worked well also. Don’t stack them though because they tend to stick together after a while.