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!
Angela says
I made this with half honey and half Agave. Added some red pepper flakes to spice it up too.........Awesome, thanks!
Erica says
Wow - what a great variation!
KonaGal says
WOW ! adding the spice sounds fab ! we'll be doing that next time
Susan says
I've found that if it doesn't turn out crisp, you can just freezer it for a little while and it's great.
Susan Moffitt says
I've been beside myself trying to put weight on my 14 year old Aspie with Crohn's, but he LOVES the Sesame Brittle and can't get enough. Thank you!!
Erica says
ooh. Sorry it hurt! Some folks can't tolerate seeds and you might be one of them. The trick is to get the honey to a certain point where it becomes candy-like. You can test it by drizzling a bit of the warm honey in cold water. If it solidifies in the water, it's ready.
George says
I tried it, though made the mistake of putting in the oven without letting it sit. It didn't get crunchy and the parchment paper stuck. But that's my fault for not following the recipe. It tasted really good, but I think the sesame hurt my stomach. Thanks for posting.