A delicate, glassy sesame brittle that balances deep toasted nuttiness with a clean caramel snap. This simple confection adds instant elegance to desserts, ice cream, or a holiday sweets platter, and it comes together quickly with just a handful of pantry staples inspired by Yotam Ottolenghi.
Why You’ll Love This Recipe
This sesame brittle delivers maximum impact with minimal effort. The mix of black and white sesame seeds creates a striking look and a complex, roasted flavor. It bakes into ultra-thin sheets that shatter beautifully, making it perfect for garnishing or snacking. The recipe is fast, flexible, and easy to repeat whenever you need texture and height on a dessert plate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup (35 g) black sesame seeds
1/2 cup plus 1 tablespoon (90 g) white sesame seeds
1/2 cup (100 g) granulated sugar
1/4 cup plus 1 tablespoon (100 g) light corn syrup or maple syrup
3 1/2 tablespoons (50 g) unsalted butter, at room temperature
1/8 teaspoon salt
Directions
Preheat the oven to 375°F (190°C).
Spread the black and white sesame seeds evenly on a rimmed baking sheet. Roast for about 10 minutes, stirring halfway through, until fragrant and lightly golden. Keep the seeds warm in a low oven.
Prepare two large baking sheets lined with parchment paper or silicone baking mats.
In a small saucepan over high heat, combine the sugar, corn syrup or maple syrup, butter, and salt. Stir continuously until the mixture melts, becomes smooth, and comes to a boil.
Remove the saucepan from the heat and immediately stir in the warm sesame seeds until evenly coated.
Divide the sesame caramel between the prepared sheets. Cover with another piece of parchment if using paper, and roll or spread the mixture to about 1/8 inch (3 mm) thick.
Remove the top parchment layer if used. Bake for about 20 minutes, until the brittle is evenly golden.
Remove from the oven and let cool completely. Once set, break into irregular shards.
Servings and timing
Servings: approximately 8 portions as a garnish or snack
Prep time: 10 minutes
Cooking time: 30 minutes
Cooling time: 15 minutes
Total time: about 55 minutes
Variations
Add a pinch of chili flakes for a subtle heat that contrasts with the sweetness.
Stir in a small pinch of ground cardamom for a warm, aromatic note.
Use only white sesame seeds for a lighter-colored brittle.
Finish the baked brittle with a light sprinkle of flaky salt before cooling.
Storage/Reheating
Store sesame brittle in an airtight container at room temperature for up to one week. Keep it away from humidity, as moisture will soften the caramel. This brittle does not require reheating; if it loses crispness, a few minutes in a low oven can help restore some snap.
FAQs
Why did my sesame brittle turn sticky?
Humidity can cause caramel to absorb moisture. Make sure the brittle is fully cooled and stored in an airtight container.
Can I use only maple syrup instead of corn syrup?
Yes, maple syrup works well and adds a deeper flavor, though the brittle may be slightly less glossy.
How thin should the brittle be?
Aim for about 1/8 inch (3 mm). Thinner sheets result in a lighter, crisper snap.
Can I make this recipe ahead of time?
Yes, it can be made up to a week in advance if stored properly.
Is it necessary to toast the sesame seeds?
Toasting is essential for bringing out the nutty flavor and aroma of the sesame seeds.
Can I use a silicone mat instead of parchment paper?
Yes, silicone mats work very well and make spreading the caramel easier.
What desserts pair well with sesame brittle?
It pairs beautifully with ice cream, panna cotta, mousse, or mini tarts.
How do I prevent burning the caramel?
Stir continuously while cooking the syrup and remove it from heat as soon as it boils and combines smoothly.
Can I reduce the sugar in this recipe?
Reducing sugar is not recommended, as caramel structure depends on precise sugar ratios.
Why does my brittle crack unevenly?
Irregular cracking is normal and part of the rustic charm of sesame brittle.
Conclusion
Sesame brittle is a simple yet dramatic addition to any dessert table. With its crisp texture, deep toasted flavor, and elegant appearance, it proves that a few basic ingredients can create something truly special. Keep this recipe on hand whenever you want a quick, impressive garnish or a satisfying sweet snack.
A delicate, crisp sesame brittle made with black and white sesame seeds, sugar, and syrup. This elegant confection is perfect for garnishing desserts or serving as a nutty-sweet snack.
Author:Sophia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:8 servings
Category:Candy
Method:Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
1/4 cup (35 g) black sesame seeds
1/2 cup plus 1 tablespoon (90 g) white sesame seeds
1/2 cup (100 g) granulated sugar
1/4 cup plus 1 tablespoon (100 g) light corn syrup or maple syrup
3 1/2 tablespoons (50 g) unsalted butter, at room temperature
1/8 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Spread sesame seeds evenly on a rimmed baking sheet and roast for 10 minutes, stirring halfway, until lightly golden and fragrant. Keep warm in a low oven.
Line two baking sheets with parchment paper or silicone mats.
In a saucepan over high heat, combine sugar, corn syrup or maple syrup, butter, and salt. Stir until melted, smooth, and just boiling.
Remove from heat and stir in warm sesame seeds until evenly coated.
Divide mixture between prepared sheets. Cover with parchment and roll or spread to about 1/8 inch (3 mm) thick.
Remove top parchment. Bake for 20 minutes until golden.
Cool completely on sheets, then break into shards and serve or store.
Notes
Store in an airtight container to keep brittle crisp.
Use maple syrup for a deeper flavor; corn syrup yields a glossier finish.
Spread mixture thin for maximum crunch.
To restore snap, briefly warm in a low oven if it softens.
