Black sesame brittle caramel candy (Printable Version)

Crunchy caramel candy with toasted black sesame seeds. Ready in 25 minutes.

# What You'll Need:

→ Seeds

01 - 1/2 cup black sesame seeds, toasted

→ Caramel

02 - 1 cup granulated sugar
03 - 1/4 cup water
04 - 2 tablespoons light corn syrup
05 - 1/8 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, cut into pieces
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon baking soda

# Directions:

01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant. Set aside.
03 - In a medium saucepan, combine the sugar, water, corn syrup, and salt. Bring to a boil over medium heat, stirring gently until the sugar dissolves.
04 - Stop stirring and let the mixture cook until it turns a deep golden amber color, approximately 8-10 minutes. Swirl the pan occasionally for even coloring.
05 - Remove from heat. Immediately stir in the butter and vanilla extract, then quickly stir in the baking soda (the mixture will foam up).
06 - Add the toasted black sesame seeds and stir to combine thoroughly.
07 - Pour the hot mixture onto the prepared baking sheet and quickly spread it out as thinly as possible using a greased spatula. Let cool completely for approximately 30 minutes, then break into pieces.

# Additional Tips::

01 -
  • The contrast between the caramel's snappy crunch and the earthy, almost nutty whisper of black sesame seeds makes every piece feel intentional and luxurious.
  • It transforms a simple candy into something that tastes like you've traveled somewhere, and honestly, impressing people with homemade brittle never gets old.
02 -
  • Don't stir once the caramel reaches a boil, or you'll end up with crystallized sugar that turns grainy and bitter instead of glossy and smooth, a mistake that taught me patience the hard way.
  • The baking soda step happens fast and the foaming is normal, but if you hesitate or overthink it, you'll miss the window and the texture won't lighten the way it should.
03 -
  • Have your baking sheet prepped and your greased spatula ready before you even start the caramel, because once that sugar hits amber, you have maybe thirty seconds to spread it before it hardens beyond working with.
  • If your brittle comes out thick instead of thin and shattery, it's not ruined, just chop it smaller for eating or crush it for using over desserts where thickness doesn't matter.
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