Best Sesame Brittle Recipes

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SESAME BRITTLE



Sesame Brittle image

It's crunchy and sweet with a deep roasted nutty flavor, and makes a great edible gift.

Provided by Lady at the Stove

Categories     Desserts     Candy Recipes     Brittle

Time 30m

Yield 20

Number Of Ingredients 6

¾ cup white sugar
¼ cup honey
1 tablespoon water
1 cup raw sesame seeds
2 teaspoons butter
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
  • Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
  • Cool until hardened, 15 to 20 minutes. Break into pieces.

Nutrition Facts : Calories 87.4 calories, Carbohydrate 12.7 g, Cholesterol 1.1 mg, Fat 4 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 3.9 mg, Sugar 11 g

TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE



Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle image

Provided by Bon Appétit Test Kitchen

Categories     Soy     Side     Bake     Bacon     Root Vegetable     Sweet Potato/Yam     Sesame     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 10

4 slices bacon, cut into 1/2"-wide pieces
1/3 cup sugar
1 tablespoon sesame seeds
6 medium sweet potatoes (6-8 ounces each)
2 large eggs
3 tablespoons unsalted butter, room temperature
2 tablespoons white miso (fermented soybean paste)
1 2/3" piece ginger, peeled, finely grated (about 2 teaspoons)
2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise
Ingredient info: White miso, also called shiro miso, can be found at Asian markets and amazon.com.

Steps:

  • Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
  • Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
  • Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

HONEY SESAME BRITTLE (OR CRUNCH)



Honey Sesame Brittle (or crunch) image

This is a dessert that so reminds me of my Grandma and Grandpa Campbell and our trips to the health food store. They would always get those Sesame Crunch sticks for little snacks at home and I just loved them as much as they did. Well, I want to learn to make my own and here is the recipe. I compiled this from several different...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 35m

Number Of Ingredients 5

3/4 c toasted black sesame seeds
3/4 c white sesame seeds (you can toast this if you want in a pan constantly stirring for 7 to 8 minutes)
1/3 c sugar
1 c honey
1/2 tsp vanilla extract or cinammon

Steps:

  • 1. First, line a cookie sheet with parchment paper or tin foil sprayed with oil. Or just the pan itself sprayed with oil. Now, place all ingredients into a large heavy based saucepan.
  • 2. Begin stirring (with wooden or metal spoon) ingredients over medium heat until it comes to a boil. Remain boiling, and with a candy thermometer measure temp. till it gets to 325 degrees. (Needs to get to this temp in order to become brittle.) Immediately remove from heat and spread on pan.
  • 3. Spread mixture onto the pan with a spatula.
  • 4. Score into to pieces a few minutes after placing on cookie pan or wait and just break up into pieces when cooled. That takes about 20 minutes or so. I put the one's I bought at the health food store in this pic so you could see them too.
  • 5. You can serve in a bowl just to munch on or place it on another dessert for a crunch garnish, such as a pie or ice cream. Here is a top view of the thickness of this brittle.

MEXICAN FLOATING ISLAND WITH KAHLUA CUSTARD SAUCE AND SESAME PUMPKIN-SEED BRITTLE



Mexican Floating Island with Kahlua Custard Sauce and Sesame Pumpkin-Seed Brittle image

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Kahlúa     Pumpkin     Fall     Sesame     Gourmet

Number Of Ingredients 13

1 3/4 cups sugar
6 large egg whites
1/4 teaspoon cream of tartar
For Kahlúa custard sauce:
2 cups half-and-half
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
3 tablespoons Kahlúa, or to taste
For sesame pumpkin-seed brittle:
1 cup sugar
3 tablespoons pepitas (hulled green pumpkin seeds, available at natural foods stores and some Hispanic markets), chopped
1 1/2 teaspoons sesame seeds

Steps:

  • In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Pour the caramel into a 1 1/2-quart ring mold. Using potholders to hold the mold tilt and rotate the mold to coat the bottom and let the caramel cool.
  • Preheat the oven to 350°F. In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Beat in the remaining 3/4 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Spoon the meringue into the ring mold, rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the top. (The meringue will fill the mold completely.) Transfer the mold to a deep baking pan, add enough hot water to the pan to reach 1 inch up the side of the mold, and bake the meringue in the middle of the oven for 1 hour. (The meringue will rise completely and will deflate as it cools.) Turn off the oven and let the meringue stand in the oven for 15 minutes. Transfer the mold to a rack and let it cool completely. The meringue may be made 1 day in advance and kept covered and chilled. Invert the meringue onto a deep serving plate, letting the melted caramel drip over the top and down the sides. Some of the caramel will remain, hardened, in the bottom of the mold. Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally, until it has melted. Spoon the Kahlúa custard sauce around the meringue, drizzle the meringue decoratively with the melted caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve the remaining custard sauce separately.
  • To make Kahlúa custard sauce:
  • In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean and remove the pan from the heat. In a bowl whisk together the egg yolks and the sugar until the mixture is combined well and add the half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderate heat, stirring constantly with a wooden spoon, until it thickens slightly and registers 175°F. on a candy thermometer. (The sauce will thicken as it cools.) Strain the custard sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Kahlúa. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes about 2 cups.
  • To make sesame pumpkin-seed brittle:
  • In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and break it into small pieces. The brittle may be made 1 week in advance and kept in an airtight container. Makes about 1/2 pound.

SESAME SEED BRITTLE



Sesame Seed Brittle image

This sweet treat can be served on its own, like candy, or crumbled over ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 pound

Number Of Ingredients 6

Vegetable oil
1/2 cup honey
1 cup sugar
1 cup hulled sesame seeds, toasted
1/2 cup whole, unblanched almonds, toasted
1/2 cup sunflower seeds

Steps:

  • Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.
  • Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.

SPICED GRILLED PINEAPPLE WITH MAPLE SESAME BRITTLE



Spiced grilled pineapple with maple sesame brittle image

Make this delicious dessert the next time you have a barbecue. After the coals have died down a little, char some pineapple and serve with our brilliant brittle

Provided by Anna Glover

Categories     Dessert

Time 35m

Number Of Ingredients 12

2 limes , zested and juiced
pinch ground ginger
pinch mixed spice
3 tbsp maple syrup
1 medium ripe pineapple
vegetable oil , for grilling
small handful Thai basil or mint leaves and thick Greek yogurt or frozen yogurt, to serve
25g maple syrup
100g caster sugar
100g butter
50g sesame seeds
½ tsp sea salt flakes

Steps:

  • To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don't touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.
  • Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.
  • Wait until the embers are low on a barbecue (the ideal time is after you've cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.
  • Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 1.1 milligram of sodium

SESAME BRITTLE



Sesame Brittle image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 15 to 20 servings

Number Of Ingredients 8

Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 tablespoons unsalted butter
3/4 cup toasted sesame seeds
1 teaspoon baking soda

Steps:

  • Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven.

SESAME SEED BRITTLE



Sesame Seed Brittle image

Check out these crunchy sesame brittles that are a great addition to your dessert table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 7

1 1/2 cups sesame seed
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon kosher (coarse) salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Sprinkle sesame seed in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat.
  • Spray 15x10x1-inch pan with cooking spray. In 2-quart microwavable bowl, stir together sugar, corn syrup and salt. Microwave uncovered on High 4 minutes or until bubbling. Stir in butter and toasted sesame seed. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until golden brown.
  • Stir in vanilla and baking soda (mixture will foam). Immediately pour mixture into pan; spread with lightly greased spatula to 1/4-inch thickness. Cool completely, about 30 minutes. Break into 1 1/2-inch pieces.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg

GINGER-SESAME BRITTLE



Ginger-Sesame Brittle image

This brittle gets its punchy spice from crystallized ginger and its subtle crunch from sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 9

1 1/2 cups whole sesame seeds
Vegetable oil cooking spray
1 cup sugar
1 cup dark corn syrup
1/4 cup water
2 tablespoons unsalted butter
1/3 cup coarsely chopped crystallized ginger
1 teaspoon baking soda
Salt

Steps:

  • Preheat oven to 350 degrees. Toast sesame seeds on a 12-by-17-inch rimmed baking sheet until pale golden brown, about 13 minutes.
  • Coat another 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, corn syrup, water, and butter to a boil in a small saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and stir in sesame seeds, ginger, baking soda, and 1/4 teaspoon salt. Pour onto coated baking sheet, and spread into an even 1/2-inch-thick layer. Let coolcompletely. Cut into pieces.

SESAME SEED-PEANUT BRITTLE COUPES



Sesame Seed-Peanut Brittle Coupes image

Categories     Candy     Nut     Dessert     Peanut     Fall     Sesame     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1 cup sugar
1/3 cup water
3/4 cup lightly salted husked cocktail peanuts (about 4 ounces)
1 1/2 teaspoons butter
1/4 cup sesame seeds, toasted
Vanilla ice cream or frozen yogurt
Rum

Steps:

  • Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead. Chill in airtight container.)
  • Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.

MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE



Mandarin Orange Ice Cream with Sesame Brittle image

Provided by Lillian Chou

Categories     Milk/Cream     Ice Cream Machine     Dessert     Honey     Orange Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 quarts

Number Of Ingredients 13

For custard:
3 cups heavy cream
3 cups fresh mandarin orange or clementine juice
6 large egg yolks
3/4 cup sugar
1/3 cup mild honey
1/2 tablespoon grated mandarin orange or clementine zest
For brittle:
2/3 cup white sesame seeds (not toasted)
1/2 cup black sesame seeds (not toasted)
2/3 cup sugar
3 tablespoons mild honey
Equipment: an ice cream maker

Steps:

  • Make custard:
  • Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.
  • Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175°F on an instant-read thermometer (do not let boil).
  • Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
  • Make sesame brittle:
  • Place a large sheet of foil (shiny side up) on a heatproof work surface.
  • Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.
  • Heat sugar and honey with a pinch of salt in a 2 quart heavy sauce pan over medium heat, stirring often, until deep golden, about 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, smoothing top and spreading into a 10-to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
  • Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to airtight container.
  • Make ice cream:
  • Freeze custard in an ice cream maker in 2 separate batches. Fold 3/4 cup sesame brittle into each batch after freezing. Transfer to an airtight container and put in freezer to firm up, about 4 hours. Serve with remaining brittle if desired.

SESAME BRITTLE



Sesame Brittle image

Every little Jewish kid who grew up in the States always had a Candy Man in shul. He was the old guy who always had hard candies in his pocket for the kids. And those candies usually were the hard little sesame brittle bars that got wedged in between your teeth and under your fillings. Make some of these to bring back memories.

Provided by Mirj2338

Categories     Candy

Time 25m

Yield 2 pounds, 64 serving(s)

Number Of Ingredients 6

2 cups sesame seeds
1 cup sugar
1 cup light corn syrup
1/3 cup water
2 tablespoons margarine
1 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
  • Place the seeds in a 3 quart pan. Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
  • Bring to a boil over medium heat, stirring constantly.
  • Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water. (I don't have a candy thermometer, so I use the ball test.) This can take 15 to 20 minutes or more. The ball should be "plastic" in texture but should hold the ball shape.
  • Grease a jelly roll pan.
  • Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
  • Spread the mixture with a metal spatula so it is 1/4 inch thick.
  • Cool completely and then break into pieces.
  • Don't forget to brush your teeth well after munching on these.

Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 27.6, Carbohydrate 8.3, Fiber 0.5, Sugar 4.6, Protein 0.8

GAJAK (PEANUT-SESAME BRITTLE)



Gajak (Peanut-Sesame Brittle) image

This recipe for gajak - an Indian treat that's like a cross between peanut brittle and sesame candy, but with more nuanced flavor - comes from the North Carolina chef Cheetie Kumar, who always had it at Diwali and loves the way the flavors magically coalesce after the mixture sets for 45 minutes. Peanuts and sesame are found together in sweet recipes all through Northern India, and even appear as co-stars in savory dishes in the states of Gujarat and Maharashtra in chutneys and stuffed in eggplant. Jaggery adds some savory undertones that you can't get from regular sugar. You can find it online, at Indian grocery stores or some larger Asian supermarkets (look for blocks or balls, rather than granulated jaggery). It's crucial to have your ingredients ready before starting; the gajak comes together fairly quickly but the sugar can burn if you don't watch it carefully. Cutting the brittle when it's warm will yield pretty, uniform pieces, but it can also be broken once it has hardened into uneven, rustic chunks.

Provided by Brigid Washington

Categories     snack, candies, dessert

Time 1h

Yield About 24 pieces

Number Of Ingredients 7

1 teaspoon ghee, plus more for greasing the pan and rolling pin
9 ounces/255 grams jaggery, grated on the largest holes of a box grater (see note)
1 1/3 cups/200 grams toasted, skinless unsalted peanuts, chopped coarsely
1/2 cup/75 grams toasted white sesame seeds
1/3 cup/50 grams untoasted white sesame seeds, ground into a powder using a spice grinder, small food processor or mortar and pestle
Pinch of kosher salt
Pinch of green cardamom powder (optional)

Steps:

  • Grease the back of a sheet pan and a rolling pin with ghee and set aside.
  • Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes; you're looking for the "hard crack" stage or the point where a drop of the caramel in cold water hardens into a crunchy toffee. Don't rush this by turning the heat up too high: The caramel will burn in an instant.
  • As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined. Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
  • Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.) Let set completely until hard before serving. The flavors start to come together after it's been setting for 30 minutes, but it's best after 45 minutes, or even 1 hour.

GREEN TEA FROZEN YOGURT WITH SESAME BRITTLE SHARDS



Green tea frozen yogurt with sesame brittle shards image

Frozen yogurt is really easy to make and lower in fat than ice cream. You can find 'matcha' green tea powder in healthfood stores

Provided by Jennifer Joyce

Categories     Dessert, Dinner

Time 15m

Number Of Ingredients 5

2 x 500g pots 2% Greek yoghurt
200g caster sugar
2 tbsp green tea matcha powder
200g caster sugar
4 tbsp toasted sesame seed

Steps:

  • In a large mixing bowl, whisk the yogurt, sugar and matcha powder well until the sugar is dissolved. Cover and chill for 1 hr or until the mixture is very cold. Pour into an ice-cream machine following the manufacturer's instructions. Scrape into a freezable container and freeze for 4-5 hrs until firm.
  • To make the sesame brittle, line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the sesame seeds into the light caramel, boil for a few secs, then pour the mix onto the baking sheet, spreading as thin as possible. Once hardened, bash the brittle on the counter to crack into pieces. Can be made 1 week in advance and stored in an airtight tin.
  • Remove the frozen yogurt from the freezer 1 hr or so before serving, to soften slightly. Spoon into small bowls with the sesame brittle scattered over.

Nutrition Facts : Calories 333 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE RECIPE | EPICURIOUS.COM



Mandarin Orange Ice Cream with Sesame Brittle Recipe | Epicurious.com image

In Korea, dessert often means a simple piece of fruit. This ice cream, though more complex, rings so clearly of mandarin oranges that we think an exception may be made. Sesame seeds, valued in Korean cooking for their medicinal properties, thread their way through the frozen custard as nuggets of honey-sweetened brittle. When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don?t form.

Provided by @MakeItYours

Number Of Ingredients 10

3 cups heavy cream
3 cups fresh mandarin orange or clementine juice
6 large egg yolks
3/4 cup sugar
1/3 cup mild honey
1/2 tablespoon grated mandarin orange or clementine zest
2/3 cup white sesame seeds (not toasted)
1/2 cup black sesame seeds (not toasted)
2/3 cup sugar
3 tablespoons mild honey

Steps:

  • Make custard:
  • Bring cream, juice, and a pinch of salt to a simmer
  • in a heavy medium saucepan over medium heat.
  • Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175°F on an instant-read thermometer (do not let boil).
  • Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
  • Make sesame brittle:
  • Place a large sheet of foil (shiny side up) on a heatproof work surface.
  • Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.
  • Heat sugar and honey with a pinch of salt in a 2 quart heavy sauce pan over medium heat, stirring often, until deep golden, about 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, smoothing top and spreading into a 10-to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
  • Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to airtight container.
  • Make ice cream:
  • Freeze custard in an ice cream maker in 2 separate batches. Fold 3/4 cup sesame brittle into each batch after freezing. Transfer to an airtight container and put in freezer to firm up, about 4 hours. Serve with remaining brittle if desired.
  • Cooks' notes:
  • •Custard can be chilled up to 24 hours.
  • •Ice cream keeps 1 week.
  • •Sesame brittle keeps in an airtight container at room temperature 3 months.

SESAME BRITTLE



Sesame Brittle image

Finally I found how to make a favorite treat from the Middle Eastern store. Nick Malgieri calls this "Cubbbaita di Giugiulena" or Sicilian Sesame Brittle in his book, Great Italian Deserts. He says this recipe is true to its Arab origins.

Provided by TommyGato

Categories     Candy

Time 50m

Yield 36 serving(s)

Number Of Ingredients 5

1/3 cup sugar
1 cup honey
1 1/2 cups sesame seeds
1/4 teaspoon ground cinnamon
1 lemon, zest of, finely grated

Steps:

  • Butter or oil a jellyroll pan or other large, oblong pans; you might put a towel or trivets under it to protect your counter top or table from heat.
  • Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon.
  • (Note that the honey will foam a lot.).
  • Using a candy thermometer, note when mixture reaches 225°F and add remaining ingredients, stirring until they are mixed evenly.
  • Cook, stirring occasionally, to 300-310°F, a light caramel.
  • Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon.
  • After it cools slightly, loosen from the pan with a spatula.
  • While still warm and flexible, cut into rows about 1 inch wide; then cut diagonally into bite size diamonds (keeping your knife buttered or oiled).
  • Store in airtight container; stack layers with waxed paper between them.
  • (Notes: If you prefer slightly "burnt" caramel, cook to 325°F and be sure to open a window or put your range hood on high; Too, the lemon zest called for imparts a noticeable citrus flavor--you might reduce this amount if you're not fond of it).

Nutrition Facts : Calories 70.2, Fat 3, SaturatedFat 0.4, Sodium 1, Carbohydrate 11, Fiber 0.7, Sugar 9.6, Protein 1.1

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