Honey Sesame Brittle

Honey Sesame Brittle

Adapted from SimplyRecipes.com
Makes 30 small hearts, 24+ medium hearts, about 10 oz of brittle
Author Wendy Sondov themondaybox.com


  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • Pinch of salt
  • 1 tablespoon water
  • 1 cup raw sesame seeds
  • 1 teaspoon vanilla
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon of baking soda


  1. In a medium saucepan (1 ½- 2 quarts) over medium-low heat, stir together sugar, honey, salt, and water until combined and liquid, just until small bubbles begin to form on the edges.
  2. Add the sesame seeds and stir continually (about 5 minutes) until the mixture turns golden and reaches 300°F.
  3. Remove pan from heat and immediately stir in butter and vanilla.
  4. Mix in the baking soda. The mixture will foam slightly, creating a lighter, airier brittle.
  5. IF USING CANDY MOLDS: Work quickly (the mixture hardens as it cools) but carefully (the mixture is very hot) spooning the brittle into each mold. If the molds are deep, fill only partially for easier eating.
  6. IF POURING OUT ONE LARGE PIECE OF BRITTLE: Cover a baking sheet with a silpat mat (non-stick baking mat) or butter the baking sheet. Pour the hot mixture onto the prepared baking sheet. Gently shake the sheet back and forth a few times to help distribute the mixture.
  7. Allow to cool and harden at room temperature for about 15-20 minutes. Remove from candy molds or break large brittle into pieces.
  8. Store Honey Sesame Brittle in an airtight container at room temperature for up to 10 days.

Packing Tips

Package snuggly in an airtight storage container or freezer weight ziplock bag. Keep out humidity to keep the brittle crunchy longer.