Brittle depends on sugar concentration, so a reliable candy thermometer is more useful than a guessed cooking time or a particular shade of amber. This small batch combines sugar and honey with toasted almonds and sesame, then adds a little baking soda to lighten the snap. Read the entire recipe before heating the syrup. Once the target temperature is reached, there is only a short window to mix, pour and spread the candy safely.
Sesame & almond brittle makes 12 servings, with 1 hr 5 min estimated total time. View the standalone recipe page.
Prepare a heat-safe landing place
Line the sheet with a silicone mat rated for candy temperatures and place it on a stable heat-resistant surface. Set out a suitable spatula, the measured additions and a clear place to put the hot saucepan. Keep children away from the stove and pouring area. Molten sugar sticks to skin and can cause serious burns; do not touch it or taste a drop to judge whether it is ready. The pan should have generous headroom because the mixture foams when baking soda is added.
Toast the nuts and seeds without scorching
Chop the skin-on almonds into pieces small enough to distribute across a thin sheet of candy. Toast them with the sesame over medium-low heat, stirring so the small seeds do not sit against one hot patch. Stop when fragrant and lightly colored, then keep the mixture warm off the burner. Burnt nuts cannot be repaired by enclosing them in sweet syrup. The raw nut and seed weights remain the basis for the recipe estimate; dry toasting changes moisture and flavor rather than removing a measured portion.
Dissolve the sugar before the steady boil
Warm sugar, honey and water together gently, stirring until the crystals dissolve. Once the syrup boils steadily, stop stirring. Avoid scraping dried sugar from the pan sides into the liquid. Use a thermometer suitable for this high temperature with its sensing area immersed as directed by the manufacturer, without resting on the metal base. A probe touching the saucepan can report the pan temperature instead of the syrup. Time is only a rough guide because pan size, burner strength and starting temperature vary.
Read the endpoint and account for elevation
The card targets hard-crack temperature, then immediately removes the pan from heat. Do not wait for the syrup to become very dark, especially because honey contributes its own color. At elevation, water boils below the sea-level reference, so the target must be adjusted by the difference stated in the card. Check the thermometer before beginning and use the same temperature scale consistently. A temperature reading that stalls or jumps unexpectedly is a reason to inspect probe placement, not to turn the burner to its highest setting.
Mix quickly, cool completely and portion by weight
Stir in warm nuts, seeds, butter and salt off heat, then add the baking soda carefully. It creates bubbles, so mix just enough to distribute it and pour promptly. Spread gently rather than repeatedly pressing out every bubble. Leave the sheet undisturbed until the candy is fully cold and hard; a warm surface can hide heat underneath. Break into shards and weigh the entire batch before dividing into twelve equal portions. Irregular pieces are attractive, but counting shards cannot establish equal servings or a consistent per-serving estimate.
Common questions
Why is my brittle bendy or sticky?
The syrup may not have reached the adjusted endpoint, or the finished candy may have absorbed moisture from humid air. Check thermometer placement and store fully cooled brittle airtight. Do not put warm candy into a sealed container where condensation can collect.
Can I swap honey or omit baking soda?
Honey affects the syrup and baking soda changes the brittle texture. Those changes are separate formulations rather than guaranteed equivalents. This version contains almonds, sesame, honey and butter, so it is vegetarian but neither vegan nor dairy-free; check labels for gluten-related needs.
Technique & food-safety references
These primary references support the technique, safety and storage guidance. The recipe and cooking explanations are original Recipe Pinboard content.
