Place all the ingredients in a nonstick saute pan, and heat over medium heat. The mixture will begin to bubble, and darken. Stir nearly continuously.
When the sesame seeds are deeply toasted and the water-sugar mixture is a deep caramel color, pour the hot sesame crunch mixture on a rimmed baking sheet lined with Silpat. Use a silicone spatula to smooth the mixture into a rectangle about 1/2 inch thick. Allow to cool completely.
Turn the block onto a cutting board, and cut into strips, and then again into rectangles, or whatever shape you like. Store in an airtight container.
Originally Submitted
6/29/2011
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