Desserts · ALWAYS FREE
Sesame & almond brittle
Thin amber candy shards hold toasted skin-on almonds and sesame seeds with a light, crisp snap.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Line a rimmed baking sheet with a heat-safe silicone mat. Set out a heat-safe spatula, candy thermometer, butter, baking soda and salt before heating sugar. Toast chopped almonds and sesame in a dry skillet over medium-low heat 4-6 minutes, stirring; keep warm off heat.
- In a heavy 2-quart (1.9 L) saucepan combine sugar, honey and water. Warm gently, stirring only until sugar dissolves. Bring to a steady boil; stop stirring and cook until a candy thermometer reads 300°F (149°C), hard-crack stage, about 8-12 minutes. Keep its sensing tip in syrup without touching the pan. At elevation, reduce the target by the difference between 212°F (100°C) and the local measured boiling point of water.
- Remove from heat. Carefully stir in warm almonds, sesame, butter and salt, then baking soda; the mixture foams. Immediately pour onto the prepared mat and spread gently to a thin layer with the heat-safe spatula. Hot sugar causes serious burns: do not touch or taste it, and keep children away from the pouring area.
- Cool undisturbed at least 30 minutes until completely cold and hard. Break into shards, weigh the complete cooled batch and divide into twelve equal-weight portions. Store airtight at cool room temperature, protected from humidity, for up to 1 week. Do not package while warm.
Estimated nutrition
Per serving · 1 of 12- Calories
- 103 kcal
- Protein
- 1.7 g
- Total carbohydrate
- 14.6 g
- Total fat
- 4.8 g
- Total sugars
- 13 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Raw almonds and dried sesame seeds are weighed before dry toasting; all nuts, seeds, butter and sugar are counted. Water evaporates during candy cooking; no sugar loss or retention factor is invented. The complete cooled batch is divided by weight into twelve equal portions because irregular shard counts do not define equal servings. Actual finished batch weight is not claimed. Honey excludes Vegan and butter excludes Dairy-Free.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Sesame & almond brittle: granulated sugar; honey; water; raw skin-on almonds; sesame seeds; unsalted butter; baking soda; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Sesame & almond brittle: granulated sugar; honey; water; raw skin-on almonds; sesame seeds; unsalted butter; baking soda; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
