Although many Italian cookbooks claim sesame brittle as their own, the recipe actually has its roots in the Middle East. Popular in larger cities with greater ethnic populations, sesame brittle recipes vary with each region. Eat this sweet treat like candy, or use it as garnish for ice cream or rice pudding.
Instructions
1. Spread the sesame seeds on a large cookie sheet with a rim or a jelly roll pan. Toast them at 350 degree F for 15 minutes. Stir the seeds around every 5 minutes.
2. Place the toasted seeds in a medium saucepan. Add the sugar, corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly.
3. Continue cooking for about 20 minutes without stirring once the mixture has come to a boil until it reaches 270 degree F on a quick-read candy thermometer. Grease a jelly roll pan with butter or cooking spray and set it on trivets or hot pads to protect the surface below.
4. Remove the pan from the stove. Stir in the baking soda. Pour the hot mixture carefully onto the pan and spread it to 1/4 inch thick with a metal spatula.
5. Set the jelly roll pan aside and let it cool completely.
6. Break the sesame brittle into pieces. Store in a covered, airtight container for several days.
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