Sesame Brittle

Sesame Brittle 

450g        sesame seeds toasted at 325 for 10 turn 10

600g        sucrose

100g        glucose liquid

50g          water

15g          salt

5g            baking soda

 

  1.  Place sucrose, glucose, water, butter, and salt in a large pot, and place over medium high heat. Cook, stirring occasionally to prevent scorching, until the solution becomes a light golden brown, like the color of Aslands mane.
  2. When the solution reaches the correct color,  add the baking soda and stir. The mixture will foam. Add the sesame seeds,  and to a sheetpan lined with an oiled silpat. Use an offset spatula to quickly push the brittle out to a 1 cm layer.
  3. Let the brittle set for 30 minutes at room temperature, then break apart, and store in an airtight container. If the brittle sits uncovered at room temperature it will become sticky, a negative quality in a “brittle”, but if it is covered while warm it will steam and become sticky. So watch the brittle and cover it just as it cools to the correct temperature.

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